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Baker. I'm not sure about the abv. My SG started at 1.24 (seems high) and ended at .996 before adding the flavor pack. Is there alcohol in the flavor pack? Sure seemed like it.

Wow this stuff starts clearing fast. This is only about two hours so far. I even stirred up up once just to be sure that isn't my chocolate flavor on the bottom

I'm just a little short on this white chocolate white port. What do you guys recommend topping up with? Should I try to find a like wine or Brandy or Everclear? I've just added KMeta, sorbate, flavor, and fining agents

Also, I would like to leave the oak cubes in a little bit longer then the instructions say to add them in at clearing and leave them for about 3 weeks. In about 10 days, I will rack from secondary to a new carboy and add KMeta. Would it make a difference if I: A. Only added Kmeta and maybe...

Thanks boat boy and southern chemist. I have now racked, added enzyme, and topped up with a full bottle of Shiraz. At this point what purpose does the enzyme serve?

I would like some opinions please. Pitched yeast on this Syrah 7 days ago, temp constant 71-72 degrees, SG (as I read was 1.021). Day 5 was 1.008. Now on day 7, SG reads .993. Instructions say to rack to secondary and add enzyme when below 1.000 which is figured to be days 10-12. I was about...

Thanks guys. I got it out very quick. I feel better. James you should have kept it. If it didn't taste good at least you could detail your car with it. Nice peach fragrance too!

Oh no, I keep the plastic package containing the oak cubes, fining agents, etc, on top of the fermenting bucket of the corresponding must. When I went to lift the lid to stir and squash the grape pack, the pack FELL IN! I hope it will be ok.

I too am curious about simple syrup. Is using tannin riche another route to achieving a spec of sweetness to offset the astringency similar to adding simple syrup to grandcru?

I've noticed quite a bit of talk of adding tannin to the red kits. As a complete newbie, I totally get the idea of following strict directions in the beginning. Here's where the "However" comes in. However, I have four reds in carboys bulk aging, recently cleared: CC SC Red Mountain Cab CC SC...

Good to know. The super Tuscans get great reviews on here. Caused me to get an EP super Tuscan. It's been in clearing for about two weeks now. Got a long way to go

Our first bottled kit. My wife and are are really excited at how this turned out. Thank you to everyone who has been so helpful here. Now we have 3 reds in carboys, and a red and a white chic port in primary. What a fun hobby.

Thanks guys. That makes sense to me.

I have a few kits started now and have noticed a couple things in the directions that make me curious. 1. The instructions generally seem to say to add the bentonite and then to take an initial SG reading. Seems to me that anything dissolved in the must solution would throw off the SG. Is there...

Just picked up and a white chocolate white port today. Saw some old threads where people had started them and liked them. does anybody have any more recent updates on what you think about it? Also, did you fortify? If so what with?

George must have gotten another shipment in. Just picked up a Syrah. He has a few more!

No, not too sweet. Not at all.

Well Lori, I'm not much of a white drinker, so I'm not a good judge. I only tasted a few sips and it wasn't half bad. I bottled 6 splits with the 28 regular bottles to start trying in 3-6 months. Depends on how patient I can be. We just wanted to have a white for company and gifts , for those...

Definitely need practice with the shrink caps

Ok. Just bottled yesterday! Cleared beautifully. It glows! Had to rack a couple more times with the AIO. Looked like it needed a little moe degassing. I was turning the racking cane upside down to do a film drop down the side of the carboy, but I seem to think the splashing is more effective...