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I'm looking forward to the replies to your question. I am wondering if I can make cheese in tropical Costa Rica.

I make approx. 30 gallon cab sauv each year from imported Italian bulk concentrate and have been doing so for about the past 5 years. I have found that this wine does not even approach drinkability until about 6 months and is all but ready after 9 months of aging. Really ready at 1 year.

At this point I would say you are committed. Just go with what you have and see what you end up with. You have already made the investment in everything.

Add me, please.

Hope you all have had a very fine Happy Thanksgiving.

I have always understood that you could not perform a MILF on wine made from a concentrate.

I make 6 gallon batches and use 1/4 tsp. for the 5 gallon carboy and 1 campden tablet for the 1 gallon.

I don't know if this will contribute to this thread or not but I have been using a 68 brix imported Italian cab sauv concentrate for the past several years. I use 2 gallons concentrate to 5 gallons water to give a S.G. of 1.098.

Living in Costa Rica and have all my winemaking supplies shipped in from the U.S., I keep 2 or 3 available as backup.

Don't you know, we don't talk about such things on this forum.

Making wine from pineapple sounds so good. When finished, smells like pineapple and has a great pineapple after taste. However, pineapple is a very astringent wine and that is what you are picking up in the wine. As my most favorite fruit, I was really looking forward to the finished...

You got it Retrah.

I haven't asked this for a couple of years but are there any winemakers from Costa Rica on the forum? Mike

I use the same corker and going to #8 corks solved the problem. Right before corking I also put the corks into a pan of sanitizer. Sanitizes and the water acts as a lubricant.

I always have kept an extra one as I usually broke one a year. Now I keep two extras and have not broken one in 4 years.

I see discussions that are not under the correct headings. Specifically, comments about kits are not under "kits." if a question is under "General" shouldn't they be under general winemaking rather than specifically about kits?

I must ask the question, if they did this several years ago and then stopped, the question is why. I completely degass and then add bentonite and have been doing so for several years.

I agree with you DYMonk. Gosh guys, go to your old recipes. Why try to reinvent the wheel when all this has been already been done for you. Add everything in the beginning with yeast following 24 (12) hours later.

How can anyone criticize anyone's labor of love? If it looks good to you that is all that counts.

I use exclusively plastic as been reported over previous years. Here in Costa Rica I can not buy glass and extreme cost would prohibit shipping them here from the U.S. I have been using them for the past 6 years. Since I buy bottled water I am able to rotate the ones I have used to one that...