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I've been pleased with my wine to be honest. I wasn't at first with the reds but again age is the key factor and once I learned that lesson I've been very pleased with my wines.

Congratulations.

I've found the kts with skins get past the kit or fruit forward taste faster. The grenache cab kit I opened a bottle this past weekend and was impressed with it at this young age. I feel it will compare very well at a year with commercial wines. I've mostly used WE this far and want to try...

Anyone tried the amarone from WE vs CC?

I'm thinking a red from europe. A super Tuscan, Nebiollo, amarone, or something similar. I prefer a kit with skins. I'm open to any brand. I've done the grenache cab LE kit, WE select cab sav, I'm fermenting a merlot and syrah juice bucket now.

Good advice already. As long as you keep the airlock in place and it isn't allowed to dry out as long as you want. The longer the better with reds especially. I'm still new at this but the red kits come into their own starting around 6 months of aging and improve a lot each month to a year or...

I'm considering that but I'll be out of town for 3 days and my fermentation is well underway at this point. I guess I'm scared something will go wrong in that time and ruin it all.

Thanks for the information. I think I'll wait until I rack before starting mlf which should be next week.

I've read a lot and probably next week I will be starting my first ML Fermentation. I'm curious is there an advantage of doing it just as initial yeast fermentation has completed vs waiting until fermentation has completed rack and then perform the MLF. I'll be using CH-16 for my MLF if...

Yours was juice correct? I'm not familiar with any of them shipping juice with stems. Maybe is is a Pinot specific item or maybe your vendor but not that I'm familiar with thus far. my juice pails arrived and were just juice nothing more.

I wouldn't worry about the buckets. Virtually every bucket made is good safe just cheaper to make tons of them out of the same material. My buckets arrived and we're supposed to be sulfited and they were fermenting once the temp was warm so that bugged me but overall I'm happy so far hope you...

I ended up with a 6 gallon of Merlot and Syrah. I intend to blend 6 bottles at present in the end result to test and see how the wife and I like it. The temp right now is about 63 so I'm waiting for it to reach 65 then add the pectic and the grape skin pack.

Any pictyres of it in action?

That was my thought as well but wanted another's opinion.

Thanks. I ordered from Ruthy at Vadai. Very nice lady. I do have another question. For long term storage it may be best to store the barrel wet rather than dry but you lose the oak ability of the barrel. Does it lose it all during this time or just essentially the same amount had it been...

I know it is to taste but on average what can I expect from the first batch? I've read on here expect the second batch to double the time.

Would it be better to age in this vs a glass carboy or rotate via an oak barrel? Wish I could find a good neutral barrel as really what I want is to use it for aging more than the oak to be honest.

Thanks. I'd considered a flex tank but the smallest they offer is 15 gallons and I'm doing 6 gallon buckets.

That was my thought as well but wanted to check as he was local and had a very good price on the barrels.

The barrels are charred. They stated they mostly deal with people distilling or brewing. They have charred levels 1-3 so ight to dark according to him. He said he had some wine makers in the past use them and overall they liked the results. He did say they were new at the time so he said they...