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just racked this stuff again. i think i pissed my teeth off sampling this. It's definitely going to be a desert wine. next batch i'll be adding less sugar than the original recipe. still has a great smell and taste. Keena what's the starburst recipe??

mine stuck around 1040 as well but my initial was higher, i figure i'm around 10% alcohol. tasted it last night and mine is definitely sweet. the smell has changed on it, it smells really strong, but the taste is great with a smooth sweet finish.

welches concord grape concentrate tasted like mogan david, or church wine, and has since became pastors punch

i love the lambrusco label!!

the art for the teacher, the dandelion and the choc peppermint came from the web, then layered and edited with gimp. thanks for the compliments!!

that's what the label is for actually, julie gave me the recipe for her choclate candy cane recipe in jan. it's bottling time for that one soon, so i had to work up the label on that one.

Here are a few of the label's i've created for wine i'm either about to bottle or have already bottled, feel free to borrow any that you like. or post criticism, likes, dislikes, your own labels, anything thanks, Ben

was your orange chocolate port a kit or personal recipe?

2 1/2 hrs covers my washing and removing labels off of old wine bottles.....maybe

not positive on the reason your cork is flattened out. i have the same corker and what i've seen while bottling is that the ram that presses the cork down is smaller than the top of the cork itself. but like everyone said this is purely cosmetic and does nothing to hurt the wine.

sounds like it's time to start another batch saramc. what did eeryone do for backsweetening? i was thinking about melting a big bag of skittles then freezing it to get the scummy wax layer off and adding it to the 5 gallon batch.

i used two bags of ghiardelli? choc chips to a 5 gallon batch of peppermint wine. I'll look into adding more chocolate or extract. question is...how much.. thanks

bumping this one up. i made julie's candy cane wine in january and added chocolate in march. I just tried it last night and was alittle disappointed. the peppermint came out beautifully but i was hoping for alittle more chocolate taste to come through at the end. any recommendations for how to...

just transferred mine to a carboy, mine was nowhere near as clear as the pic on the last page. it's more of a cloudy pink color, but the sample taken was delicious, definitely a dessert wine as my adding too much sugar at the start left residuals behind. what type of filtration unit have people...

since you used two cans, how about the fruit loops toucan for a logo with the diff colored beak?? i made the same type recipe w/o the orange juice, to me it tasted like church wine so i called mine pastors punch

that is gorgeous! did you add food coloring to get that nice red color? was it sweet enough or did you back sweeten?? i'm thinking i need to wash some bottles this week to get ready, i think we started the batches about the same time.

haven't had an update in a month, how's things going? i occasionally get a bubble out of the airlock, but not too often.

i'm making the same kit right now i'm in the final 14 days before bottle aging. could you tell me how this tasted? i don't figure i'll crack a bottle for a few months atleast to give it alittle more age but i'm still curious. thanks Ben

bubbling away nicely, i cracked it open over the weekend and peeled all of the wax layer off with a slotted spoon. going good, we'll see how low she goes.