Originally posted by futronic
I just started a batch of Chianti Riserva today (from juice). It cost me $150 (taxes incl.) and I'll get 30 bottles out of it. Sure it's a little more expensive from juice and for this appellation in particular, but it should come out extremely really well.
-- Jay aka Fut
word..Originally posted by futronic
If you wanted wine for this summer, you would have had to do it in January. If you make wine from concentrate (blech), then it needs 4 weeks to ferment, and then you have to lay it down for two months before you can drink it. If you make it from juice, it's 6 weeks fermentation, and still two months to age in the bottles (at least two months, btw). Regardless, you're looking at 3-3 1/2 months minimum, so you won't be able to drink it until August.
-- Jay aka Fut
I personally like a very dry red and a very sweet white when I make wine. Its very easy to make wine at home rather than make it at a wine place and its the same price to buy the juice and all of the equipment(which you can use over and over again)as it is to make the wine at a store. It takes no work to make either.Take juice, let it forment, drink(plus a few rudimentary steps in between to make it taste the way you like it)Originally posted by Cannabus
well Fermentations in T.O says then can have it ready in about 8 weeks. So I hope to be aiming for mid-July...Hey Swenard what kind of juice have you used for your whites and reds...I like a fruity red with a bit more tang (tanins) and a nice dry white... I am planning on making the a small trip into T.O on Monday to do this up... not bad prices neither $95-$135 for 28 bottles...so it will cost me around $200 for 50 bottles of wine