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Avery software worked fine for me... Take you picture and save it as a JPG then expand to fit label template.

Its been a fun year..

Unfortunately they are gone. Went in the recycle bin.

I have for sale both 5 and 6 gallon carboys. Asking 20 each for the 5's and 25 each for the 6's. Located in the Pittsburgh Area..

No takers on the bottles, off to recycling this week...

I have about 8-10 cases of bottles that need de-labeled. Free to good home in Pittsburgh area.

I thought you were referring to using the chainsaw on his wife...:)

Picking up 24 gallons of Tart Cherry and Cranberry juice next week. Can't wait for the smell of fermentation to permeate the house.

That's what I was thinking Dan. Thanks for the info.

It's the TTB's online label application/approval system. All labels need to be approved by the Federal Govt. It stands for Certificate of Label Approval

How does one go about completing the COLA for an imported juice (Italian, Chilean). Lets say Barolo juice from Italy. Do you list this as an Import since the juice was imported or a Domestic since it was fermented in the U.S.? Do you list the grapes and what Appellation is used?

Glad to have been there for the journey thus far. Looking forward to the rest of 2017 and the adventures it will bring.

Looks like you're complete to me. How long was your MLF process? I pitched MLF on my Chilean wines the beginning of May. Planning on testing end of June.

Glad to see you're doing ok Troy.. Stay safe up there.

Condolences to his family and friends, Rest in Peace Tom.

During initial fermentation, I leave in a bucket with the lid sitting on top. My wines don't see glass until they are 1.000 or lower.

Transferred the juice to stainless tanks over the weekend. I added medium American Oak and pitched the MLF. Will check in a month, then again a month later if MLF is not complete.

I checked the sg's on Tuesday evening. Syrah was down to 1.030 and Carmenere was at 1.022. Should be transferring to tank this weekend and adding MLF bacteria and oak.

Pitched yeast last night. 24 hours later we have this...Looks like a good start given the 60 degree temps in the cellar.

I generally do additions post fermentation. I have added tannins in the past and wines have turned out well.