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Yeah, I am planning on aging it for probably at least another 6-9 months. As I stated, I am kind of thinking this sourness might age out. I don't know the pH. I haven't done those tests yet. I think I will now. Also, as I stated, I wanted to start by getting some thoughts from fellow winemakers.

1) I waited for my grapes (must) to thaw. 2) I pitched the yeast. 3) I tasted the juice that had broken up from the grapes and felt that it was time to squeeze the grapes. 4) I squeezed the grapes into a carboy (with some oak chips that I had soaked in whiskey) 5) I let it sit until the yeast...

I have a Merlot (from frozen grapes) that has fermented out, I have aged it almost a month letting the lees settle. This is my first time using grapes (must). I have always worked from juice, and I have never used true wine grapes. I am a bit of a purist, in that I don't like to add stuff to...

Yes, Huntington Beach

I have only made wine from Welch's Grape Juice. I would like to find a source on the West Coast for some other juices (Merlot, Cab, etc...). Does anyone have any good suggestions as to reputableness, shipping prices, etc.?

8 in progress. 30,148.5

This is in my regular repotoire. I try to keep this in my rotation of things to make.

491 + 1 = 492 Apple and Maple Syrup

371 + 6 =377

252.32 + 11 = 263.32

6 Gallons Simple 1 Gallon Peach Melomel 500.5+7= 507.5

6 gallons this weekend. 5 Gallons Show Mead 1 Gallon Orange Blossom/Pineapple Melomel 398.5 Gallons

150 + 1 Gallon Wildflower with Toasted Oak Chips soaked in bourbon 1 Gallon Mesquite traditional 152 Much more to come....

1 Gallon Traditional Mead I probably am going to brew one more gallon, but haven't done that yet 1012 + 1 = 1013 maybe 1014