[UrbanNinja]

Originally Posted by Minionsram

Hey brother the one book that I loved for anything is this, and dont let the name fool you it talks about beer, wine and shine making and has some really good recipes. I would say this is a must have for any homebrewer.
http://www.happymountain.net/index.html check out the site and then buy the book!

If I can not get my stuff local or the brew shop cant get it I go here for supplies, careful you will see a lot of wants. lol.
http://www.eckraus.com/

Good stuff. Ill have to give a good look at that. All the input is appreciated, thanks guys.

[cfraga1978]

Some other great books are "the Joy of homebrewing" and "the joy of home wine making" i think i found both on amazon.

[jjfuller1]

if you want really good wine... rack your wine every six months and add more suger each time. i ket mine sit 2 to 3 yrs before bottling. racking is simply changing the container and leaving all the dead yeast and sediment. helps alot with flavor and higher alcohol content. i find siphoning leaves the most sediment without disturbing it or mixing it back up

[UrbanNinja]

Originally Posted by jjfuller1

if you want really good wine... rack your wine every six months and add more suger each time. i ket mine sit 2 to 3 yrs before bottling. racking is simply changing the container and leaving all the dead yeast and sediment. helps alot with flavor and higher alcohol content. i find siphoning leaves the most sediment without disturbing it or mixing it back up

Ive racked it twice during the fermentation. I was not aware it could sit that long before bottling (still new to the wine). I use a carboy and "vino vessel" fermentation bucket, would you suggest I purchase another carboy and let my next batch stay there longer? Or is the bucket good enough?

[jjfuller1]

Originally Posted by UrbanNinja

Ive racked it twice during the fermentation. I was not aware it could sit that long before bottling (still new to the wine). I use a carboy and "vino vessel" fermentation bucket, would you suggest I purchase another carboy and let my next batch stay there longer? Or is the bucket good enough?

ive never used a bucket so im not sure how those work. i have 20 carboys. one is for racking so its always empty. i just bottled a few others so i have like 3 empties. anyway. yes we have akways stayed on the six months plan. going back 20 plus years or so with my uncle. we start the wine keep it warmish. 66 to 70 for about 2 weeks to make sure the fermentation starts good. then we wait.. down to the root celler for 6 months for around 60deg. you will notice quite a bit of silt on the bottom. this is where siphoning comes into play. we dont want to mix all that up. we boil water and suger to get kind of a syrup. and add this each time we rack. around the 18 to 24 month mark. we may stop adding suger depending on the batches flavor. but mostly by that time we no longer need suger. as long as you keep a good tempature and attend to it, it will last just fine... we have one gallon jug left of a rhubarb from 1998.. its so smooth you wouldnt know you were drinking anything.