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I have it. A nice idea but you have to essentially be willing to drink your wine right out of the car boy. I am ok with that with my Zin sometimes but that is about it for reds unless I have about 6 months in the car boy and even that often is no where near where I would like to be ageing...

Thanks for the confirmation guys. I first tried it out this weekend and it seemed like 1/8 tsp of Scott Estate is approximately 1g. I ordered the tannin primarily to use in hybrids and Norton. As the research I have seen lately indicates that adding tannins to them is just a waste of product...

Math is hard. I got a kilo of the Scott Tannin Estate. Does the recommended dosage of 5-10/hL really translate to approximately 1-2 grams per 6 gallon carbon? Doesn’t seem like much.

Thanks! I have been trying to find Petit Verdot for two years now since they stopped making it as a Kit!

I have done that in the past but I decided to try it this way for a change. I left a hydrometer in the car boy and checked it every day. When it hit 1.000 I bottled. You don’t know what you don’t know, but I figured that was just as accurate as fermenting to dry then back sweetening.

I bottled some Chenin at 1.000 in some beer type flip top bottles about a month ago. I set them aside and stored them at about 68 degrees. I put one in the fridge for a few hours yesterday on a whim to try at a New Year’s Eve party. It opened nicely, not much of a pop but you could see the gas...

Thanks. I can refrigerate it. I will give a gallon of it a shat.

I have a chenin from a juice bucket that took about 3 weeks to get from 1.092 SG to 1.020. It was stuck there for several days. I then added bentonite, EC 1118, and yeast nutrient. 2 weeks later I have progress and it is now at 1.002. Usually I ferment everything to dry but for this batch I...

I had some pears for a while and used the Jack Keller recipe which didn’t involve a press.

Somewhere on this site there was a guy from Hermann, Mo who kept a log of what he went through to get licensed.

I have been disappointed in the Rieslings I have tried lately. Let us know how it turns out.

I will keep that in mind for the whites next year. Thanks.

I have to admit I am intrigued. https://stylitewine.com/georgian-clay-pots/

Anyone here ever use fresh/frozen elderberries to tweak a cheap red kit?

When I have needed to add a second yeast packet I didn’t notice a change in taste.

I kept a batch in a freezer for several years before it lost its effectiveness.

I knew of one in Missouri that grew Cab Franc a while back but gave up on it due to those issues. I’d like to buy Cab Franc and Petit Verdot in Missouri if anyone knows of a source. There is a Mo winery that orders 2 vinefara each year from CA that will sell the grapes/juice if anyone is...

I’m like the OP here, I have a few vines in my yard. I was considering some netting also but the wife said she didn’t want a bunch of dead birds in our yard as a result of them getting hung up in the nets. Is that a valid concern?

Just doesn’t appeal to me except for elderberry. But the great thing about this hobby is that we can make it the way we like it. That is why I mentioned that when I do add it to elderberry about 30grams is what I use.

I typically wouldn’t add oak to a non grape wine. My main exception for that is elderberry and I’d add about 30 grams in the secondary.