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I just finished this wine and put it in my whiskey infused oak barrel. I took a little sip and and it has a nice flavor. The recipe says that it's not very sweet so I added 2 pounds of sugar during the fermentation process. I would suggest that possibly you don't do this to see how the original recipe is. I do not check for PH or gravity or any of that other stuff. I did follow instructions and put all of the sentiment stuff after the original fermentation process was over it was over and it seemed to produce a fair amount of settlement at the bottom of the barrel. I'm doing a white sangria right now F right now but only put about 3 and a 1/2 cups of sugar extra in there. I have to admit that it's a little bit pricey but but I think it will be a very nice vintage.