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Alright, time for a fun survey. I just did a quick search on the forum for wine exploding. Lots of amusing - and not so amusing - threads out there on the topic of explosions. Any hobby that involves safety glasses, volatile chemicals, flying shards of glass, and alcohol, well, let's just say it...

Roy, This is fantastic! Thank you so much for the details.

Hi, checking out your photos really closely for my winter holiday project and I noticed your wine bottle drying 'board'. Did you make that? Could you send me a separate pic? I think I know what I want for Christmas, finally! Cheers!

Thanks. I'm still in the infancy stages, only a few years in with a handful of carboys and am still investing in equipment. It just seems to make sense to go with the smaller bottles if you're moving things around (and you're petite with not a lot of upper body strength).

Out of curiosity, how much do you find you need to top off over that period?

Thanks! I'm going to batch it. 1 bottle without potassium sorbate, the remaining with. Will use 375ml bottles and see what happens!

ABV of Brandy is 40%. Wine was 10%. I'm at a little more than a gallon. 7/8ths of the gallon are the wine, 1.5 cups of sugar water, 3 cups of brandy. Here's the info link I was reading about postassium sorbate: http://winemakersacademy.com/potassium-sorbate-wine-making/ About 4 months ago...

So I made a second batch of orange/raisin wine and it underwent spontaneous MLF. Wasn't thrilled with the final flavor, so back sweetened with 1.5 cup sugar dissolved into 1 cup water and added about 3 cups of Brandy. It's nice now and I added 1 crushed Camden tablet. Ready to bottle. Do I...

Exactly what I've been doing. Fun read to see so many different approaches. Went back last night try opening it with a beer bottel opener. Worked like a charm.

I could so make this! You should make a YouTube video...

Okay, so I am now several kits down and still haven't figured out how to open the wine bags. I kept throwing them away, but started a kit yesterday and had the foresight to save it and see if I could figure it out without all the liquid. Nothing doing. Finally Googled how to open wine kit bags-...

Had a really nice wine tasting with a boutique vintner out in Carmel Valley last week. He grows on a little less than 2 acres and produces some fantastic wines. We got to talking and I brought up that this was my first year using fresh fruit. He asked all sorts of questions and started offering...

Oh man, you're preaching to the choir. Just missed a Craigslist posting - 11, 5g. carboys for $5 apiece... I need to be more dedicated to my hobby... Did get 3, 44 gl. primaries for $20, tho. Slowly building up the fundamentals!

So I'm doing my first bulk aging experiment with a kit. This is a sangiovese that was ready to bottle according to the kit 2 months ago. You can see the additional sediment. Only problem? I need my carboy!!!

Parents are bringing wine from their cellar - very, very nice cellar - I'm happy to do all the cooking and feel it's a fair trade in this case. :)

Do you induce MLF?

Oh man... I wish I'd read this thread 1 week ago. **face-plam** Oh those lovely skins...

First year I've ever harvested!

Not for the Sangiovese, I didn't. I'm still at the beginner phase of - follow the directions most of the time, just beginning to figure out how to tweak. I'm racking this weekend, so I'll see what comes up. Thanks!

Thanks all! I have a kit Sangiovese going - did not continue past second racking with fining agents. My thought was just to let it bulk age - so I'll just let it sit. Excellent point about the yeast. That's an easy fix - adding currants. Brilliant. I just put RC212 in my fresh grapes - oh my...