Search results

Great thanks!

So naive question, when one gets grapes, have they been crushed? I've got a press and can test sugar, etc.

I'm in Richmond Virginia. Would love to be able to find something drivable to save the cross-country shipping.

Who else should someone on the east coast look to order buckets from? Thinking of moving up from kits myself.

Thanks for the info. I suppose that if I just did 2 kits at the same time, I could hit one and then if it is too sweet for my dry old tongue, blend... I should probably also go out and grab a Pierporter to see what they are "supposed" to taste like then judge how much to put into mine from the...

OK, stupid question here but is there a place I can find out what is actually included in the fpack for some wines? I've got a VR White Zin and a VR Piersporter that both are ready to have their extra bags added (50% off at my LHBS as they move out the stuff for the new lines and we've never...

I have one, a bit sweeter than I like but good. If I were to do it again, I would modulate how much back sweetening I did down by a quarter or so, but that is for my taste.

Yes, I just do not see any example so I was wondering if there was some techinical reason why labels like this were not in use.

Just started making my own wine this past new year and want o start making some labels. Quick question about non-tradiational labeling. Looking at something like Mulderbosch Sav Blanc. they have a skinny label that does up under the cap. Anyone use labels like this and perhaps more...

Hello. New to kit winemaking but versed in beer, cider, and mead. Got the "Big Shot" Cab Sav/Merlot going, it comes with dry skins, a crapload of oak and RC212 for yeast. Fermenting under temperature control @ 77 (per instructions) and I did a half shot of Fermaid O as some have suggested...

So let me ask this here. As a beer brewer, I know that if I'm teaching someone to brew a hefe, the Wyeast 3068 says it can brew from 64-75F but if I want to make a hefe with a perfect balance of clove and banana flavor, there is a MUCH finer range of temperatures for me to use this particular...

I picked up 2 of these, one done as stock and the other swapping out the 1118 for 71B, just like the original post. The stock one is fine but the one with 71B stalled @ 1.000. I'm a homebrewer, so it is fermenting in a stainless steel SSBrewBucket with full temperature control. I swirled up...