Search results

Being a newbie to the whole wine making thing, I am partial to using kits. I am looking to make either a Gewurztraminer or Riesling for my next batch. Anyone have any good kit recommendations? Any good results with a certain brand or anything? Thanks!

Hi, sorry if this was in another post somewhere, but I searched and couldn't find specifics... I saw on many posts that you guys say for sanitizing, a K-Meta solution should be 3 Tbsp. per gallon of water. I purchased a 1 lb. bag of K-Meta and on the bag it says for sanitizing to mix 2 oz...

he he... :)

Yeah, Pissed Pinot! LOL! :)

I guess not, lol! They are all angry in someway, he he... :) Hopefully they'll taste nice!

My husband makes fun of me when I'm mad, and calls me "Angry Erin", so I call myself "Angry Erin Cellars". My first wine I'm making is a Cabernet Sauvignon and I have a habit of calling Cabernet's Cabbys, so my first name just came to me: Crabby Cabby By Angry Erin. I have more names for...

Yeah, my husband makes fun of me when I'm mad, and calls me "Angry Erin", we also have a habit of calling Cabernet's Cabbys, so it just came to me: Crabby Cabby By Angry Erin, lol. I have more names for possible future wines, like Mad Merlot, Grumpy Gewurztraminer, Raging Riesling, Miffed...

GIMP. It's free and nice. A lot like Photoshop.

Thanks for the positive feedback! :) Don't know how/when/if I'll print them, but it was fun designing it!

So, what do you do when waiting for your wine equipment to come in? Design your first label of course! :) Here is a label design for when my wine is actually done. Just thought I'd share. Hope I upload this right...

I am beginning a Selection International Wine Series Kit, and I was reading over the directions. It says when doing the first step for primary fermentation to just cover the fermenter with the lid and makes no mention of using an airlock until secondary fermentation. I thought I was supposed...

Great, thanks for your help!

Thanks. I asked, because my problem is, I don't have a basement. I was planning on keeping both the primary and secondary fermenters in a closet where I think the temps will at least stay pretty constant (away from doors, drafts, outside walls, etc.) but that also means I can only keep them at...

I understand that the ideal temperature for fermentation is a steady temp somewhere between 65-75 degrees Fahrenheit. My question is, after primary fermentation (while wine is doing it's thing in the carboy) and even after bottling, what are the ideal temperatures? Can the wine be kept at room...

I am a newbie from the suburbs of Chicago. After recently taking a wine making course at a local brew shop, I have purchased equipment and a kit for wine making. I hope to start my first batch soon! Just wanted to say hello!