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Ok, @JohnT and others, I just had a lady I work with (a very devout Catholic) tell me she could partake of her lenten sacrifice on Sundays. I told her "no you can't, it's 40 days of fasting". So after a little interweb research, this appears. Please do explain to grasshopper. As the "no...

I agree and if you want a Super Duper Gold Gold medal, have me try your wine toward the end of competition. I can guarantee it will taste great at that point. :)

For me, I have no desire to get some "judges" thoughts. I and those I give my wine too like it, so that is all that matters to me. However, with that said, it would seem to me that you have achieved your goal, somewhat. Achieving silvers out of that many contestants is quite an achievement. It...

@joeswine That one looks really good. Is it supposed to be a sweet wine or dry wine when done? Does it have an fpac that comes with it or just the one you added? Yours looks really good.

Oh I totally get it, I was just explaining my thoughts on it.

I am similar to Mismost. I observe moderation year round with my drinking and for that matter, most everything. I only drink on Friday and Saturday nights. Never deviate. I am religious but don't observe lent. I live with self control year round. Although I fully understand the concept behind...

Where did you try the Frontenac? I have been to most of the wineries in Nebraska and yes, some of them make better product than others. Glacial Till (vineyard in Palmyra, tasting room in Ashland) had an excellent Frontenac, 2010 version. They make some of the better reds in Nebraska. Chambourcin...

Same here, I always add kmeta(crushed campden) directly to the must/wine, I don't mix it ahead of time. Never had any issues.

Missing the wrong movie. Here you go. http://www.newyorker.com/culture/culture-desk/a-true-crime-documentary-about-the-con-that-shook-the-world-of-wine

One of the best books ever along with the movie Sour Grapes.

haha I thought that was your Kardashian impression.

6lbs. isn't light but you were making a port style wine, so that is why the amount of fruit. In general, if you look at most of his fruit wines, they are light on the amount of fruit. As a rule of thumb, most of us either double or 1.5x the amount he calls for. His recipes are fine, just...

Wow, what luck, I just pulled a date out of my .......................

Only if you are one of the "sheeple" my friend. I march to my own drum. The "herd" My wife and I choose to do things randomly throughout the year, not when Hallmark or society "says we should". How about June 3(just a date that came to mind), take your wife/husband out to eat, send a special...

There is no "all wines will clear in X amount of time". Type of wine, type of fruit, additions used, ie: pectic, etc. So, if you want it clear "now", I would propose to either a) hit it with another dose of Sparklloid according to proper instructions or b) use SuperKleer. My option will...

Got it, thanks.

I make something similar. I use Realemon and Realime at a 2:1 ratio. Start with Realemon, SG 1.095, when reaches approx. 1.030 add Realime. Once dry and cleared, rack onto some sort of Old Orchard concentrate, ie: Blueberry/Pomegranate, Strawberry/Kiwi, Cranberry, etc. The possibilities are endless.

You are fine. I use the whole packet of yeast whether making a one gallon or six gallon batch. SG 1.090 is fine also. When making DB I always start mine anywhere from 1.090 - 1.100. I have had some DB ferments finish in 4-5 days and others take 9-10 days. Sounds like everything is going fine.

Joe, So are you saying to use 5 tablespoons for a 5 gallon kit? 1 tablespoon per gallon?

I stand corrected. And I agree with Mike. It seems as long as you are breathing, and even if you aren't, you are very susceptible to being hacked.