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I was actually in Florida during the event this weekend, but John went to find out the results. I know he stuck around to talk to the judges, but he had to drive to Pittsburgh shortly thereafter. We will hope they were just tough and our wines were that awesome ;). We will definitely be...

We entered too and took home a double gold for the coffee port and two bronze for a tropical dragon's blood and okanagan peach ice wine :) This was our first competition so we were thrilled!!

Got myself three flats of beautiful Plant City, FL strawberries for $14.00 a piece today. Up here in my area of PA, that is a heck of a deal. And a good excuse to try my hand at some Strawberry Wine :)

We won't be able to attend the day of the vent, but we figure we will still enter a couple wines! This will be our first competition :)

Hey everyone, just got an email today from Fine Wines and Winemaking in Windber, PA. They are hosting an amateur winemaking competition May 18, 2013. Just wanted to let anyone who is interested know! I attached the information PDF file that I got.

Sparkolloid really helped. It is well on its way to being clear. You can actually see our base boards through the wine now! Whooopeee!

We use Microsoft Publisher to design the labels. And honestly, we are kinda cheap and just use Avery mailing labels. We have started purchasing some different label sheets to try out, so I'll try to remember to post a picture when we try those out. Our local Staples store stocks some laser...

Yes, I did use Sparkolloid like the recipe said. So do you think I should try pectic enzyme first before trying to clear again?

Thanks! We will degas and clear again tonight. Hope it works!! :)

I am making a tropical sp with the lemon juice. It was clear, but then when I back sweetened, it got really cloudy. We sweetened with 5cups of granulated sugar. It's been sitting in a cool dark room for about 4 days and hasn't dropped anything out. Still cloudy. Any ideas for what I can do...

Thanks!!!!! We bottled 24 bottles of it, and the leftover was put in a plastic pitcher in our refrigerator for our immediate enjoyment. After all, we've heard a glass of wine a night is good for you...

Just bottled ours! Here's a pic of the finished product...

Welcome!!! I'm fairly new to winemaking as well, and this forum has been a wealth of information to help along the way!

Haven't added the Fpac yet. It's been in the carboy for a little over a week now. Are any of you planning on aging this?

Wow, that's a beautiful color! I'll have to try this version soon. Our Dragon's Blood and Tropical fruit skeeter pee are both coming along nicely. I've never tried this stuff before, so this is a totally new experience. But it sure smells amazing and I think Cranberry Lime would be delish also!

Here in Pennsylvania we had a heck of a cold snap. It's been in the low single digits most of the last 3 or 4 days. Wind chill was -20F for about two days. While that doesn't compare to -40, it still was the coldest its been in years! Looking at a slight warmup here in the next few days...

Good to hear! Yes ours is under airlock. It smelled amazing when we racked it and actually tasted pretty decent, too. But I like my wines much much sweeter, so I await the final product.

We are two weeks into our Coffee Port. Just racked it into the carboy. Ours is likewise rather low. We were concerned about this, but at least glad to see that seems to be normal!

Thanks! We are about at a week right now and looks like it's about ready, so I'm glad to hear that's not unusual at least.

Was curious what you all thought a "normal" fermentation time would be. This is my first batch of pee (making the Dragon's Blood variation) and we are on about day 5 of fermentation. I haven't checked the SG yet since beginning fermentation, was looking at doing that tonight. The fermentation...