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2014 Carmen Gran Reserva (Chilean Carmenere)

I recently bottled my Pineapple, Mango, Lime wine. All three fruits have flavor affinity for each other, so I would definitely recommend using lime juice instead of lemon juice in this case. The wine is extremely popular with those that have tried it.

Is it a kit or grapes / juice buckets? I have one aging in the carboy. It's an RJS Viognier.

You know. Wine is rather new to me. (almost 2 years in) When I look at the latest pictures, all I see is clear skies. That's because I've been an active astronomy since my age was in single digits. That's the Jack Horkheimer in me.

Congrats John!

My Eclipse Old Vine Zin is a year old this month. I bottled it about three months ago. I believe I bottled about four 375ml bottles for tasting until it hits at least 18 months. At bottling time, I already much preferred it to my Eclipse Shiraz I started in March of last year. (bottled at the...

I keep an odd number of carboys so I can always have a free carboy for racking. (9) six gallon carboys (5) three gallon carboys (4) one gallon jugs for what doesn't fit in the 6/3 gallon carboys (24) 32oz mason jars for what doesn't fit in a 1 gallon jug. (1) Winemaker to drink what...

Not bad. Being a particular fan of some fantasy books. I'm partial to Stormbringer. Though this is your wine not mine!

Is that true in southern New Jersey too? I know it is in northern New Jersey / Tri-State area.

Hmm. I did that with my Pineapple Mango Lime wine. I sweetened it till it tasted very good and I was extremely happy with it. About a month after bottling, I opened one and it tasted even sweeter than it was when I bottled it. (at least it really seemed that way) So another reason I posed...

I always fill a few 375ml bottles towards the end of my bottling process and the labels for my 750s seem to fit fine on the 375ml bottles.

I haven't tired this, but I suppose you could also skim the cap off with a strainer prior to starting the pump. That way even less trouble once the volume reaches the point that the cap is at the bottom of the brute.

So, my Cherry Chocolate Walnut wine is right at six months old now. I want to bottle it around nine months old, but I want to make at least half of it into a Cherry Chocolate Walnut port. I've been reading a lot of stuff about making a port, but not everything I've read jives with each...

It appears that it was an ***** inebriated driver in Times Square. (they are saying he already had 2 arrests for the same thing) 22 injured, 1 dead. :ft

Is that a frosted bottle or is the bottle just frosty cold? hah Judging by the glass, it's just condensation. That said, it still gives the bottle a nice look.

I would definitely contact the supplier before boosting the SG. Last thing you want to do is boost the ABV way above what it should be (not to mention sweeter) due to it already starting the fermentation process! If that happen, I would be thinking Port wine.

Yes, I wouldn't airlock while in primary fermentation and you need to stir them daily. Oxygen is important for the fermentation process.

I prepped these on Thursdays, this morning when I got up for work. The CO2 smell was stronger than I've ever smelled it. (never had two batches in primary fermentation at the same time) Both are fermenting with potency!

I picked up mine today (Chilean Carménère, and Cabernet) though I didn't go to Harford. Too far, I picked up at a local place here in Connecticut. Already prepped for fermentation, just waiting on the temperature to come up. It tastes fantastic!