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Personally, I have chopped my raisins (with a sterilized knife) & mixed them in, but waited til the following day to take my hydrometer reading. Just in case. I'm willing to bet that they continue to release sugar as it ferments though, but to what degree? Dunno!

On this note, John, there was a Zinfandel that was my ultimate favorite about 15 years or so ago produced by Rosenblum Cellars. These Zins were crafted from obviously VERY ripe grapes, and had that raisiny aroma to them which I have not found in any Zinfandel since the winery was sold (around...

I’ve always used Alt+248 on my PC keyboard.

Well this is my first go at blackberry (& blue) wine. I had made a 12-gallon batch of Dragon Blood last year but that was from frozen fruit. I can tell that these store-bought berries are light on flavor. Already thinking that I should have used frozen for this batch, but I just had to take...

Agreed! You “triangle” guys have really motivated me to incorporate this design into my cellar. I’m already planning it! These all look great, so thanks to everyone for sharing!

Yes, Ditto here. @Mcjeff That rack looks sweet!

@jgmillr1 Thank you, and yes I do have a bag of CC. I'll have to research dosage rates, in case I need to add, since I plan to start this tonight.

My 2 cents, but I made the WE Selection Carmenère a couple years ago. I followed the directions exactly, as this was my first kit (because I LOVED Carmenère at that time!) I drank it in increments of three months. Up to 12 months it had never improved, and the entire time it was VERY vegetal...

Check out "The Home Winemaking Channel" on YouTube and find the video he made of the wine racks he built. He gives you the measurements too. I made these a couple years back entirely from 1"x2" firring strips. Dirt cheap, and they are quite efficient. You need to do a fair amount of ripping...

Well I took advantage of a sale that Meijer currently has on Blackberries AND Blueberries today, and purchased 5# of "Black" and 2# of "Blue." $12 total is a deal by MY standards! I plan to make a 1-gallon batch, and after perusing a number of recipe threads here, I've decided to ferment these...

I’ve had Borolo before, and the tannins were just waaaay over the top for me. I had a Barbaresco and the tannins were perfect for my likeness. This one tastes very nice, but just lacks the tannins. I plan to hit it with the mid-range that Morewine suggests.

Thanks so much!

Do you know how much I should add to a 6-gal batch?

I tasted it and while it’s very nice right now, the tannins that I was expecting are just not there.

Got it. Yeah, I over-oaked a wine last year and was a bit overly cautious this time. I like a little, but not a ton, lol. I will taste it tonight when I rack and see.

Yes, right after racking off the gross lees. It was 60 g of French Oak cubes, and after 2 weeks it tasted very oaky, so I removed them at that time.

I have had this kit in a carboy now for 3 months after a 8-week EM. I want to cellar this for at least 12 months before I bottle. I am seeking some recommendations for oak and/or tannin additions which could help this Nebbiolo. I have Tannin Riche Extra, as well as Tannin Complex, and have a...

I’m gonna add it to both now. I do plan on leaving each of these in their carboys for 3 months til I rack them again. Thanks for your help!

@MiBor Thank you. Now my question would be: does it matter at what point in time that I add Noblesse to my wine? I have already racked at the prescribed 72-hour mark for both of these wines, but only within the last week or so. I’m thinking that I should dose both of them now.

Sorry folks, but for some reason I am unable to start a new thread so I have to hijack this one. I have been looking for info re: Noblesse, and from what I found on ScottLabs site, it is a "nutrient." That would imply, to myself at least, that this would be intended for active yeast...