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Well, I got it started yesterday, going like crazy today. I'mmaking a 2 gallon batch, using one quart of the concentrate, to see if I like it. I'm using pkcook's recipe, cut in half, except yeast, I"m using D-47 yeast. Dave

Just finished the second, with all of you. Dave

Acase (12- 750ml bottles)is about 2 1/2 gallons. I am intrigued by some of the pre-blended kits, I have a LE Camanare/Cab. Sauv. bulk ageing. DaveEdited by: DaveB50

I cannot think how anyone could have trouble getting a auto siphon going, put it into the carboy, pump it a couple times, it's going. Maybe you had a defective one? Dave

Trying to restart a high alcohol must may require adding must to your starter using the doubling method. I had to do one like this a couple years ago, I used this method from Jack Kellers site. http://winemaking.jackkeller.net/problems.asp Dave

A TurkeyBaster iswhat I use all the time, I own a wine thief, I prefer the baster. The wine thief will suck up lees if used during primary or secondary, because you have to hit the bottom of the Primary/carboy to open the valve. Dave

Thought it but didn't want to make anyone sick. LOL Dave

I have a Green Apple Reisling that I started a year ago, still tastes fine, I noticed a great improvement in this wine at 5-6 months. Starting SG 1.056 ending SG .996, before adding F-pack. Dave

Great Mezza Luna label, enjoy the wine too, I'm on my second batch. Dave

PWP, I really enjoy seeing the meals you make and what wine you serve with it.Just hearing the words "meat loaf"always makesme think of my moms, rest her soul. Dave

I like dry reds, my wife likes semi sweet. I have only been making kits for a little over a year, but my favorites so far: Cellar Craft Amarone- 9 months, WE Valpolicella - 8 months, WE Vieux Chateau Du Roi - 10 months and VR Mezza Luna - very drinkable at 4 months great at 9(drinking this one...

Mharris335 , stay with the kits thatare 15 liters or more and they will have more body. Usually the bigger the kit, the better the wine. The grape skin kits are even better. $125 depending on the kit isn't bad, considering you will have to pay shipping when buying online. Your VR Zin will give...

Someone on another Forum recommended D-47 yeast, he has used it with Montmorency Cherries before. Dave

Grapeape, welcome. I too add it back to the carboy, minus a little taste. I heard someone here say "taste at every oppurtunity", I follow that diligently. Dave

Northern, I am going to use Primere Cuvee or 7IB-1122. Haven't tried the KIV-1116, so cannot comment on it. Dave

pkcook, I'll give it a try. I'm going to use 3 quarts, increase other ingredients accordingly,and make 6 gallons. I do not have a 4 gallon carboy. Dave

Two it is then. Thanks Dave

Northern, I saw that same recipe, think I could make, say 5 gallons with this quart? Dave

Appleman, Thanks for the gracious offer, by the way, I got a phone call the other day. The caller said I won a FREESAILBOAT, I just needed to give him my Credit Card Number to pay for shipping costs. I didn't fall for that one either. Dave

In the Organic section of the grocery store, I came across Montmorency Tart Cherry Concentrate. The quart bottle(32 ozs. or 946ml) of concentrate, says it was made from approximately 25 pounds of Tart Cherries. Pasteurized, 100% Montmorency Tart Cherry Juice concentrate, no preservatives added...