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Could it be the higher alcohol level in wine vs. cider? Give her a shot of Jack, and see if she falls over! (Lol!) No, I'm kidding, that would be cruel! I still wonder if it may be the alcohol level though. I also just wondered about sulphites and sorbate, are they used in cider? It has to be...

Infection from the spice jars? I like the Kmeta, and (new to me) grain alcohol solutions above, that's interesting.

I'll second that. As I read the post, tannins popped into my head, even before I read cmason's post. Perhaps a test with a commercial bottle of wine might be telling, maybe a Cab, or something.

Hmm, this is the fist I've heard of it. From what (little) I've read, it seems ok, but if it were me, I would wait and see if there are carcinogens that plague other sweeteners. Off flavors are a concern, 'supposed to taste exactly like sugar'. Stevia comes to mind, while palatable, it does...

Sounds pretty good, sanitation is a must (pot. meta powder and water on everything!) Wine is pretty forgiving, so if this one is not exactly perfect, the next one might be (or the next one!) Trust me, 1 gal. (how I started) turns into 4-3 gal., turns into 10-6 gal.!

Habanero and Ghost

Actually, giving Poblanos a little extra heat might not be a bad thing! I love hot food, but the H & G words are not spoken of around here!

I just read something that said that watermelon spoils quickly, so you have to raise the alcohol level in your wine quickly as well (EC-1118?)

I hope not, I wanted to start a solid business relationship with them, but we'll see.

Try Strawberry Rhubarb, good combo!

LOL! I am! They are reading WMT for reviews, I would too. I received my Bordeaux style kit, I'll start it tomorrow (double skins). I wanted to try a white (probably Chardonnay), but it seems that the whites sell out fast. BTW if no one else said so, the yeast I received was RC-212 for both...

Not '1 above', 11 July, about the extended maceration.

Tell them to buy an equipment kit, and start small, 1 gallon, to shake the jitters off. "My 1 gallon of wine came out less than perfect . . . so, learn.!" I started that way with 100% bottled juice from the grocery store (no sorbate).

I have 2 taste testers, my brother and a guy at work. The rest is mine, MINE, back up please!

Just one? (lol!)

I'm not sure, but maybe they are designed to ffinish around a specific sg. My red Zin finished at 0.999, and I had previously measured a commercial brand at 1.000 (Woodbridge). Although I do know that, for instance, acidity can be adjusted to refine sweetness. It would be the same SG, however...

LOL, they quoted a portion of my post (1 above), in a promotional email! I was like . . . I wrote that!

I don't care, I just bought a Bordeaux, before the price hike. We'll see how high it goes.

I have made a couple of kit wines, and quite a few country wines (not grapes, and sometimes 100% bottled juice). On the off chance I'll ask, do you have access to a freezer big enough to hold it, while you gain some knowledge of wine-making? I agree with Jim, super problem, wish you well.

Just transferred my Finer Zin kit (w/ double skins) to carboy after extended maceration of 6 weeks. A small sample revealed a pretty tasty wine already! SG was 0.999, so sorbate and sulfite went in. That was right about where I wanted it, bonus! All that is left is adding the oak cubes 2...