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congratulations!

lots Wine. And lots of it....

Finally a workout I can get excited about:db

wine love wine lover:db

Nice looking full wine rack in the picture!

Hi everybody. My pinot noir label is one of 6 on the winemaker mag Facebook page. It's one of six finalists. Please head to Facebook and like my label. Cheers!

Beautiful pics

Thanks for the replies.

What is everyone's opinion on using a liguid malolactic bacteria? I am on my third pinot noir kit and I am considering giving it a try with a part of the batch. I would be interested in seeing how much of a difference it makes in the final product.

A "Butt" was a medieval unit of measurement for wine. Technically, a buttload of wine is about 475 liters or 126 gallons. I love history!

labels Great looking labels!

Dragons Blood Everyone should make at least one batch of Dragons Blood! I'm on my third

Signed up. Eclipse Washington Columbia Valley Reisling wine kit

I know it was a WE kit but can't remember which one. Made some very tasty Pinot Noir though!

Here's a label you don't see too often...

Update: I tried a bottle of this pinot noir knowing it would be a young wine, but was I surprised! Great body and mouthfeel. Know the hard part will be letting it age further. The RC212 is a great yeast for reds. Cheers!

These are a few labels I made that are my favorites.

I was considering Lalvin RC212. It shows to be good for Pinot Noir, which is the kit I have. It came with Red Star Premier Curvee.

What is everyone's opinion about the yeast that comes with a wine kit? Do you go with the yeast that was provided thinking that it was matched to the kit or do you research the yeast that's best for the type of wine?

Thanks Steve