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https://craftedseries.com/products/infused-beverage-syrups-strawberry-ea I have used these several times for wine and dessert wine. I'm a fan. It was added after fermentation and before bulk aging. They contain potassium sorbate and potassium metabisulfate. The Vintners Best fruit wines...

Bottled half of my Vintners Best raspberry and find it a little tart. At fermentation I added a Global red juice pack and reconstituted to 23l. Started with 1.080 sg and ended with .998 sg using the whole Global juice pack, 2 cups of inverted sugar, and 2 tsp of yeast nutrient. Its young ...

Front & back of my Raspberry wine label ... split the batch and bottled half (15 bottles) a few days ago. Additional wine information will be on the shrink cap in a few days.

Today was interesting and thought of this thread. I started a FWK Tavola Syrah that had been in my refrigerator for a couple months. My only dry wines which are only reds include a Tavola and Forte Pinot Noir. I tasted the Syrah juice bag and YIKES it was good. 👍 I did not care for the...

Congrats .... its nice to be recognized for a job well done!

Welcome to WMT!

Thanks for the insight. I like what you are saying about splitting the batch and intend to do this tomorrow or Wednesday with a raspberry wine. I have several 3 gallon carboys for dessert wines so it would be easy enough to split. Drink 10 bottles this summer and bottle the rest in Sept/Oct.

If not using the clearing agents, I'd be more inclined to let rest for 2-3 weeks and rack off the sediment ..... I do not care for particles in my wine. Guessing that day might come but its not here yet, in fact, I've been filtering my wines since Oct 2023 with my AIO wine pump. I've been...

It is a noticeable change and very interesting read. You have given me something to think about when I start my Syrah this week. My question would be after fermentation at .996 sg, rack into glass, Degas, add packet D (FWK) to protect from oxidation as it ages but do not put in clearing...

Welcome to WMT ..... get ready to jump in with both feet!

I have made a couple Twisted Mist kits and wonder if its your Bentonite that got chunky?

Had a family friend making Island Mist black cherry wine with 5 lb of sugar for about a 13% abv and thought I could make the same wine with less sugar, more flavor and better received by friends & family. I'm wrong a lot of the time, but I was right on this one! My black cherry was about...

Guessing all answers are right .... not listening is the wrong answer.

+1

My Pinot Noir Forte with skins finished fermenting last a week and I decided to keep the skins for grilling / smoking some pork. LOTS OF SMOKE. Is there a downside to using yeasty skins in the grill? Also thought I would take my used oak spirals for smoking on the grill.

Its odd you bring this up because its been on my mind for the past couple of months. I have old stuff in small bottles and newer stuff in small bags. After reading some of the post by more experienced members over the past few months, I'm throwing most of my stuff in the trash and buying...

Today I found out a few things about the Riesling Ice wine I've been playing with. The change I made was instead of using the Ice wine flavor pack, I used ABC Crafted Series flavor infusion to get a different flavor. My one gallon jugs with Wildberry, Raspberry, and Strawberry flavorings are...

I'll bottle the RJS Carmel dessert wine next month.

Apres Choc/Rasp dessert wine .... YUM

Those silicone bungs might be the cats meow when I go off to warmer weather in the winter for a couple of months and leave my wines with no one to check on them. Not having to check the water in the airlock. My goal is to have five wines in bulk aging this winter so in March / April I can...