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What did you see declining in the Chardonnay at 20 months? I have one in the bottle at 14 months and love it. Should we love it so much that we drink it all this summer while doing another batch?

I have thought about doing this. Do you notice a difference in the finished wine? How long does it typically take to clear then?

Ok….but bottle aging does almost the same thing, right? I guess you don’t have the micro oxygenation bulk aging like you do in a bottle with a cork. Your last sentence is so true.

What advantage do you find to aging that long in the carboy? I typically do it 3-6 months.

It’s bottled and in the cellar for aging. I think it’s going to be a very nice wine in a year or two.

I just started my first FWK. I'm doing the Forte series Pinot Noir. I just racked it out of primary and into the carboy. It had double skins along with oak chips and cubes. Question. Do you really taste a difference because these kits aren't pasteurized? Also, do you think the oak cubes...

I bottled this over the weekend. It definitely needs more aging. It's a little harsh. But, I think it's going to be really good maybe in a year or so. I had one bottle where it didn't seem that the cork sealed well. It was just like a small pinhole on the edge where some wine bubbles were...

Well, we recently moved into our dream home. When we looked at it last spring, it had a storm cellar under the front stoop that both of us instantly said when we got home …”that’s perfect for a wine cellar”. This winter it’s staying tight at about 50 degrees. Perfect for storing and aging. I’m...

So, I have a new batch of Finer Wine Pinot Noir started. Get it all mixed in my bucket, put the lid on, go to put the airlock in and the grommet pushes through the hole and yo the bottom of the bucket. So, I have no way of actually sealing the bucket. I’m punching down every day and it’s...

You want some really good pulled meat sandwiches? Take a neck roast, season it with beef BBQ seasoning. (use whatever you like). I mainly use kosher salt, black pepper and garlic powder. Then, slow BBQ it at about 275 for around 6-8 hours. When it hits internally 150, wrap it in aluminum...

Oh...and since we are on a wine site. My above recipe goes very well with a bottle of either Malbec or Cab from my cellar.

OH yeah...and if I have leftovers, I slice it really thin and make french dip sandwiches.

I eat a lot of venison. And, Vinny is right. Treat it like beef. Just, make sure you don't overcook it. It's very lean. One of my favorite cuts is the sirloin. It's bigger than a back strap and I treat it like I would prime rib. Season it just like a prime rib and then brown all sides...

So, I have a Brunello that it’s been 2 months since my first racking. I was planning to Carboy age it for longer than I usually do. Usually, I bottle other wines at three months after the first racking and let it bottle age from there. But, now I’m all of a sudden moving this week. I’m only...

How long do you plan on carboy aging your Brunello? I'm going to rack it off the lees this weekend and would typically age a red wine another 3 months before bottling. But, I'm reading that a Brunello wine is usually aged longer than something like a Shiraz or Cab. I"m assuming that should be...

The kit I have had a muslin cloth bag that the skins went in. I literally just put the bag in the juice then took the SG. I didn’t even think about stirring it first. First time doing a kit with skins. So, I’m guessing my Original SG was much higher. But now I will never know. Oh well, not too...

Oh yes….that’s what I’m enjoying about wine making. Even though it’s from a kit, it’s not going to be exactly the same as if you made it. I would love to get to a point where I’m at least making some wine from fresh juice…..or pressing grapes.

How much of an increase in SG did you find the next morning? I racked tonight and the SG was .996. If it doesn’t decrease anymore, the original SG would have had to be at least 1.1 to get the alcohol level to where I thought it would be. That’s a considerable increase from 1.084.

Well, BM45 says to use Go-ferm at the beginning then Fermaid K with 1/3 of sugar gone. When I started the kit, I realized that my supplier didn’t send me the Go-ferm I ordered and went two packets of Fermaid. So, no Go-ferm to start. Then, guess what, I miscalculated where 1/3 of sugar gone...

What was your starting SG? Mine was 1.084. I’m probably going to end up with under 12% and I thought Brunello was typically a higher alcohol wine. I used two packs of BM45 and added Fermaid K when it hit 1.02.