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Curious if anyone uses Super Smoother with any of their Red vinos? (Seems to receive alot of good reviews in various spots I've looked) Here's a link to it on Amazon... https://www.amazon.com/dp/B01LZ7MSCO/ref=cm_sw_r_cp_apa_glt_fabc_N6DND01QK0V2XK0M0VB8?_encoding=UTF8&psc=1 Cheers!

I've got 2 WinExpert kits bulk aging on oak spirals currently (going 6months then will bottle) -- Trinity Triple Varietal Redd Blend & Tempranillo ---- and I just ordered Master Vinter Reserve Malbec. Sampled the Trinity at 4months......tastes Awesome! Will sample Tempranillo at 4months -...

Went with the Master Vinter's Reserve Malbec ✌✌ Will either need to wait for a free 20L Speidel for aging or buy a 3rd for my "laboratory" 🤘 Cheers!

Anyone have a Malbec kit they would recommend? Cheers!

While dry hopping do u let vessel just sit still or do you swirl/agitate it periodically? Cheers!

Thanks! I'm NOT an IPA fan....so I did a bit of research and that's why Mosaic was my choice. What hops do you tend to use?

gonna give dry hopping a dry cider of mine a whirl and am wondering what amount of hops (g/oz) do peeps recommend for 1gal and how long to leave in the cider? Plan to use a disposable tea bag to hold the Mosaic hop pellets. Thanks and Cheers!

I only use FAJC -- gives extra sugars for ABV increase and appleness 4 taste!

I've had it go to 14.8% for a faux ice cider...with no "baby-sitting" and temps in low-mid60s. My go to - fav yeast! Cheers & Good Luck!

looking for some feedback from all the dry cider fans out there on any tips/tricks to craft a tasty one :) I'm a semi-sweet fan & have been making those exclusively -- I had a friend request a dry one so I took the plunge using my typical D47 yeast. I cold crashed it at SG 1.003....it most...

How much do you tend to add per gal? Cheers!

Did ya take another SG reading to see where you're at?

Happy New Year All... What ya drinking to ring in 2021? Here a variety of my ciders -- most in the 6.75% range -- some just straight apple, some jacked up with Pomegranate, Elderberry, Cherry or jalapenos. Though may sip on a little of my faux ice cider -- which clocks in at 14.8% Cheers!

as the crickets chirp here... my triple varietal red has just passed the 6week aging mark (supposedly the oak spiral gives up Most of its Goodness in this timeframe - per their website). I've also started the 6month bulk aging process for a 2nd red -- this one is a Tempranillo -- also aging on...

Merry Christmas to all my Vino & Cider peeps... Cheers to You and Yours!

Hot water & baking soda soak in sink. Scrape with plastic knife or old credit card if needed. WD40 on a rag to remove any glue residue -- then rinse. Cheers and Good Luck!

I'm currently bulk aging my very first Red vino kit - a triple varietal from WinExperts. Gonna shoot for 6months - on a single Med Toast American Oak spiral. It's in a 20L Speidel in my lower level which is typically in the mid60's F. I intend to bottle and age for 2 months b4 popping the 1st...

Find a sweet vino ya like -- take a sample and measure the SG -- then make that the target for your's. :-) Personally -- for my Concorde grape vino -- it's 1.03 Cheers and Good Luck!

IF you keep the cider refrigerated 100% of the time post fermentation - it's possible & I do it All the time as part of my standard protocol :) Using D47 yeast - I start with a mix of FAJC & 100% AJ -- SG of 1.08 and "stop" it around FG 1.03 (ABV ~ 6.75%) by tossing in fridge to cold crash for...

either ya have a crack / bad seal somewhere or not enough CO2 has been created yet --- larger the headspace the longer it takes to see airlock activity. Cheers -- Welcome & Good Luck!