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pkcook, FruitFast, same as you. I'll remember not to use the same juice to sweeten. Wade, can't see much, it's in 2 green gallon jugs. Dave

Racked and stabalized today, final SG is 1.004, it is not quite as tart as before. Will let bulk age for a few months and then decide if it needs sweetening. Dave

I stabalized today at a final SG of 1.004, and now have this wine bulk ageing. It definetly has a tang to it, I'll give it a few months and see how it tastes. Dave

I don'tuse a funnell, but I do get all the liquid, even the mucky stuff at the bottom. Dave

jobe, would love to trade a bottle with you for comparison, unfortunately I live in Ky, illegal to ship wine in or out. My Amarone has a raisney taste, could that be what your tasting? DaveEdited by: DaveB50

Istand the bottlesup in the laundry sink,fill withhot waterand oxygenated cleaner on the inside, hot water and powdered dishwasher soap on the outside. Most labels come off within 15 minutes. I then scrub the glue off with a pot scrubber(nylon or brass). The goo gone is for the most stubborn...

Congratulations Sherri George, the Chilean Maipo Valley Carmenere/Cabernet Sauvignon was a 2006 LE, I just started one.Edited by: DaveB50

I have made wine from SunCal concentrates, my Wife loves the Lambrusco. I had one batch get stuck, about where your is, I tried adding a yeast starter, but finally had to use the doubling method to get it going again. Doubling method: In a large mixing bowl, add two cups of your stuck must...

I've made the Cellar Craft Amarone, it's wonderfull at 10 months. I started the Red Mountain Cabernet last Sunday, 16 liters of juice/concentrate and a big grape pack. It all came to within 1 1/2 - 2inches of the top of my 7.9 gallon fermentor,I havethe lid sealed, with an airlock on this one...

The canned concentrates, such as Alexanders or SunCal ?

Waldo, how many days were you snowed in? Dave

I transferred the Tart Cherry to secondary 2-1 gallon jugs, last night. Boy is this stuff TART! I used the D-47 yeast, low foaming, must smelled great. Dave

Beltfed, welcome. Young kit winewill smell yeasty, and often, not very good taste. At least that's been my experience, I made 12 kits last year. I think you will be impressed with the improvement in 4-6 months, gets even better at 12 months, if you can save some that long. I use whatever bottles...

I would give it a month after bottling, to get over any possible "botttle shock", which can cause your wines flavor to go into hiding. Hopefully, you will have a partial bottle left overto enjoywhen bottling. Dave

Spoiling is not onlythe Grandparents job, It's their right. How else can you get even with you kids, for what they did when they were Teenagers? (At least that's what my Mom told me, laughing the whole time) Besides, it's just so much fun! Dave (3 Spoiled Grandkids of my own)

Recently Bottled: WE Vieux Chateau Du Roi WE Valpolicella WE Pinot Noir Blackberry - Vinters Harvest Bulk ageing: CC Amarone WE LE Camanere/ Cab. Sauv. WE Lodi Old Vines Zin. JJS Chocolate/Orange Port Fermenting: MontmorencyCherry from Concentrate RJSpagnals Petite Syrah...

Alcohol, Country Music and E bay do not mix, friends never let friends drink, cryand buy. I can see it now...AAA onstage at the "Grande Ole' Oprey", pickin and grinnin', with poly on base.

Sang, life is an adventure, enjoy it. Hope you can let us share with you from time to time. Dave

Masta, be sure to turn the camera off before you get to........and.. PWP, that pie looks delicious, mincemeat is my favorite. Dave

I reconstituted the juice to 2 gallons, and added sugar to an SG of 1.082, the must tasted pretty good. Dave