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Thanks Dawg, always room to learn, appreciate the thoughts.

Hi folks. This looked more appropriate to tag onto than to start my own thread. @Ivywood, how is your plum wine doing? I'm a relative newbie and have made about 8 batches of grape wine from kits and then frozen grapes/juice over the last 18 months. I got tired of cleaning up my neighbors’...

@Kevin B, I have been very happy with WGD service and product. I have some of their 2020 Sauv Blanc sur lies in a 5 Gal carboy and will clarify and bottle in the next 3 weeks. I have a 5 gal pail of Cab Suav that fermented in a week, added MLB when SpGr was done to 1.010 and then hand-pressed...

Welcome to the community. I am in the same experience place as you are, and have found a lot of help here at WMT. We had our first visit to Paso Robles and SLO right before the pandemic shut everything down and really enjoyed all of it! I actually started with “The way to make wine” by...

Happy holidays and wishes for a healthy and enjoyable and hopefully more sociable 2021. I admit that making wine is a COVID induced hobby, and I really appreciate the wealth of knowledge and cheer from all of you. I started with 3 x 1 gallon kits (1 Pinot Grigio, 2 Cab Sauv) following directions...

I’m doing 5 gallons of Sauv Blanc from frozen grapes from WGD and intend to do sur lie aging on the fine lees for a few months. Just did first rack after primary fermentation last week. My biggest challenge is that the carboy is totally full and stirring will be fun! Good to know there’s a...

Great and helpful thread. I have 5 gallons of sauv blanc made from frozen juice from WGD. Supplier numbers were TA of 0.70, pH 3.37, Brix 24.0. I measured pH at 3.5, brix at 23.5, SpGr of 1.100. Supplier included 10 gm Tartrate which I added before primary. Immediately before primary pH was 3.6...

Great and thanks everyone.

So it was a small disaster rocking after fermentation with loose skins. The cheesecloth strainer didn't stay on the bucket and fell into the wine with a big and messy splash! Ended up actually hand pressing the pomace. I think I've learned a better way to do it. I still like the idea of extra...

Started the fermentation on Wednesday. Decided to let the skins go free along with the oak chips that came the kit. Didn’t add quite as much water as I didn’t want the SG to get too low. Total volume to start about 5 3/4 gallons, starting SG 1.090. The room where I keep my wine stuff is pretty...

Thanks for all the advice and help, much appreciated. Finishing a wine tasting weekend (safely!). Will update once I get fermentation started.

Just read through the entire thread, thanks for the collective knowledge! I am a rookie winemaker, have done two kits from WE so far, a 1 gallon Pinot Grigio and and 1 gallon Cab Sauv. The white is very drinkable already (2 months in) and just bottled the cab last weekend, nothing special yet...

First wine, first label. Definitely a little meh, but homage to 4 legged friends, past and present. Avoids family complaints about being excluded or included. ;)

Another new winemaker from the Pandemic. WE Pinot Grigio (1 gallon) just bottled yesterday, pretty palatable for first try. Followed kit directions except I racked it after only 10 days when Sp Grav was already down to 0.996. Racked it twice because I needed some practice siphoning to avoid all...

Hi everyone. Lots of experience drinking wines, now trying to understand more by making them. Starting with a couple 1 gallon Winexpert kits, Pinot Grigio and Cab Sauv, then onto a WineExpert Lodi Zin. May get the guts to do some real fruit this fall. Looks like a ton of experience and...