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I got both my peach and blackberry juices The peach seems fine. I added sugar to get OG to 24.1 brix, ph 3.63 and TA 6g/L The blackberry a little different animal. I upped OG to 26 brix, but the ph was 3.38 and the TA was 15g/L!! The container also had a higher acid number. It...

What does everyone do to make sure the wine from fruit juice/concentrate has enough body? I have heard of bananas? How do you use them...mash up a couple and add to wine with Kmeta, wait a day then pitch yeast? Dried Malt extract? Raisins I have heard and would probably use too, not...

Do you do anything for the high acid or just not worry about it initially and ferment out and test again post-fermentation?

Going to be starting a pail of blackberry juice. My plan is to pitch 1/4tsp Kmeta and let sit for 24 hours. Next day use Premier Cuvee yeast I will be taking initial brix/TA/pH measurements. Has anyone done the blackberry (or peach) juice buckets? Have you had any need for acid...

Step 1 is usually transferring it once the gravity is 1.010 or less....meaning there is still fermenting to complete and the wine is still producing CO2. Step 2 is once the final gravity has been reached then transferring and continuing with the instructions. I combine these 2 steps and leave...

I stopped just short of the SC-300 and instead got a pH meter from amazon (one that is recommended here) and the AO system. I was a little put off by the possibility the probe would go bad in time and need replacement, plus the initial outlay made me choose differently. My system works with...

I think the only real step during a wine kit process that shouldn't be kept waiting is the time once it is done fermenting at it's final gravity to transferring it into a topped up container. This is to prevent the wine to become oxidized by too much airspace in the primary bucket without any...

Listerine? Honey is not the cheapest item around to make a batch of mead. I would absolutely not risk mint flavored anything trying to save a couple bucks. I assume you used sanitizer, just use that in the airlock. Bankers club vodka is $10 for a plastic handle jug and lasts long time...

Pick up a Pride merlot if you want a good one to compare and test. Well worth it in my opinion, one of my favs.

Has anyone tried blending prior to fermentation? For example taking 2 5-gal cabernet buckets and a merlot? If so, how did it turn out? I know it would be ideal to ferment separately and blend to taste, but squeezing out 3 gallons from a single must pail and trying to coax it into a...

This Kits have you add kmeta and sorbate at the same time in cloudy wine and then a few minutes later adding any sweetening f-packs.

I have made a few of the island mist kits and have settled on 3 pounds extra sugar at the start. 6 cups. This usually puts the OG at 1.070-1.072. I save the Fpack for flavoring. I make many dry wines so I keep these for what they are....sweet wines for friends and family to use on ice or mix...

Question about the semi-dry classification for the Tuscan. I noticed some of your awards are semi-dry categories but the wines types should be dry. Is that just how the event classified the wines? Or am I losing it and semi-dry. = dry

Bad part is no book sequel yet to read!! OT

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Obviously from others posts don't bottle. Your timing from chem addition to bottling doesn't seem right. We need more info about your recipe. If you added those chemicals and they are sitting in a carboy that is topped up, leave it alone for at least 2 months. Then recheck.

First. I use all 7.9 buckets for all primary fermentation. For degassing and adding chems and f-packs I have 2 6.5 gallon carboys. This allows me to use my wine pump/vacuum to degas and have enough headspace. From there you will need a few 5 gallon carboys (all glass for the carboys btw)...

I tend to follow the same pattern for most of my kits I do, mostly along instruction line. 1. I tend to add extra tannins to the start and extra oak with the reds 2. I usually do not rack into secondary. I allow to ferment all the way to "done" then proceed with the next steps. Even...

great product!!

Winegrapesdirect ships also. I forget the price but I think it was in the ballpark of 20-30 per pail. This comes fully insulated with chemicals and yeast. I have ordered twice and plan more soon