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So, I have only made French types of wines. I would like to delve into exploring Italian red wines. So, what’s your favorite? I’ve been thinking about one of these. Super Tuscan Sangiovese Nero d’ Avola Barolo Nebbiolo Any others I should consider? Favorite?

Well, this is an interesting and disappointing discussion. I thought there had to be some verification that you are getting Cabernet Sauvignon juice from Australia if that’s how the kit is advertised.

10 months? Wow. I’m new to this so don’t take that as me saying you did it wrong. I’ve oaked a Malbec, Shiraz and Cab. But, the instructions only said to use one stave for 3 months. Now I’m interested in other people’s input.

Did the juice from these kits come from Sicily or somewhere else? If possible, I would like to find some from Sicily. Thanks,

Thanks. Sounds like more than what I would want to spend. If I can get it in a kit, I’ll probably settle for that.

Thanks, I’ll have to check that out. Did you like the Nero d’Avola?

Awesome. Thanks. I will check them out.

I have a Wine Expert Chardonnay being delivered today. Probably will start in a couple weeks. I’m really wanting to explore and make Italian wines this year.

So, if I live in central Nebraska without a wine making store/dealer around me, im sorry out of luck. Does anyone have a recommendation for a really good Nero d’Avola kit?

OK, I'm wanting to find some good and unique Italian wines to make. One of them that I am considering is Nero d'Avola. I've found a source but, they only come in juice buckets. And, the dealer is about 2,000 miles away and claims I can not order it on line due to needing to be refrigerated (I...

This came to mind because the last kit I made was really good. But, the color was just a little different than I thought it would be. It wasn't bad and it's hard to explain. It just didn't quite look like a red wine color. It was almost slightly purple. So, I was wondering if they actually...

If I buy a decent kit of $100 -$200, what is added to the juice? Meaning, is the juice, just juice? Or, are colorants, artificial flavors...etc. added to the juice? I looked on some sites and I can't find a list of ingredients anywhere. Thanks,

Interesting. Why is that? And, can I get that buttery taste/feel without it?

Ok, so, back in February I stopped by a nice restaurant in Manteo, NC. I ordered a Chardonnay and it was amazing. For the longest time, I have thought about how to describe it. Finally, I read an article on Chardonnays and they described it as buttery and claims it comes from malolactic...

Added the second packet of yeast on Saturday evening and just last night started seeing some fermentation activity. Hopefully it goes well from here.

Added more yeast and moved it to 75 degrees.

I just remembered that I have a friend who might have some yeast. temp is constantly 68 degrees.

We are going to check that. Problem is, I don’t have more yeast.

Well....she was a math tutor in college, so I think we are good there. Reading hydrometer though.....

Hmmm....going on day 5 since I pitched the yeast. No visible fermentation.