Search results

It needs to age maybe a month at most, normally ready to drink in 2-3 weeks. I think adding the grape concentrate makes the wine better And well worth waiting the extra couple weeks. Everyone taste buds are different, I’ve done them both ways and they are still tasty.

I’ve soaked my oak chips in 2 cups of bourbon for a week and then add it all into secondary and it gives the blackberry a nice flavor of oak and hint of bourbon. Taste great

I’ve made almost every island Mist and orchard Breezin wine kit and all of them have come out pretty tasty. I add a 4 pound bag of sugar and I buy from label peelers online a bag of their white grape OR red grape concentrate to toss in. The sugar bumps up the alcohol % and the concentrate juice...

Meijers carries Orchard’s frozen concentrate Concord grape. I’ve used that before for wine and it came out really good

I make a lot of Island Mist Kits, I always add a bag of sugar and usually some sort of juice concentrate to add body to the wine, your fine, give it a month to mellow out some and the flavors to come thru and you’ll be surprised how good they are.

Theres some truth in what he’s saying, higher alcohol % does act like a sterilization agent. People use vodka to sterilize things. For me if I got $100+ invested into a batch of wine I’m spending the extra 30 minutes to a hour to sterilize things properly and eliminate the risk. Going another...

I’ve made this kit before, Orchard Breezin I believe, very good tasting wine kit. I’ve made a lot of the Island Mist and Orchard Breezin kits, all of them are good.

I thought the white globs were floating dead yeast boats and nothing to worry to about. I believe you worry if they turn black or green like mold. Yeah, I would just transfer the good wine underneath the globs and hit it with a dose of Kmeta. Should be fine.

interesting. 🤔 Yet, another wine to add to my wine list to try or make.

Exactly, I live in Ky and there’s 4-5 grapes that grow well here, smashing your own grapes is labor intensive and your wine is only as good as the grapes that are grown. Wine kits have come a long way Over the years, I’ve entered many of my wine kits in wine competitions to see how they compare...

I’ve been making wine kits now for 5-6 years, anything from the cheap $60 Island Mist Kits to the $150 RJS Premiere Kits, always bottled them around the 2- 3 month mark. I’ve never noticed any difference in taste in the wines, I will say I may have a little sediment on the bottom of the bottle...

Not that I remember, I add yeast nutrient the first week to keep fermentation going.

3.2 PH. For the Sweets, think the tart came out 2.8. I actually combined some of last years tart wine with this years sweet wine and created a Muscadine Sweet/Tart Wine. Think the ratio was 1/3 Tart to 2/3 Sweet and it’s actually pretty good and interesting. Goes in the mouth tasting sweet and...

Mine is nothing fancy. I just squish the grapes in a press. This year a 70 quart cooler full gave me a little under 3 gallons of juice. I took a sample of the juice to my local wine/beer supply store and got the PH measured and luckily It was perfect. I added sugar to get the SG to around 1.10...

I’ve made Muscadine wine the past 3 years, it’s pretty tasty, make sure you pick them at the right time. It’s taste pretty good after 6 months but hits it stride after a year or so. I picked mine to early last year and the wine came out a little sour. My buddy’s wife makes jelly with hers and...

I use a floor corker and never had any leaks, guessing I’ve done 500+ bottles over the years. Occasionally I do get that crease in the cork but never had any leaks. Makes me wonder if it the bottle itself, not the corker, maybe the opening or neck of the wine bottle is too small or something

Thank you for the input, I started making wine 3-4 years ago and when I started I just bought the cheap corks not knowing there was a difference. I use the Nomacorks now for the reasons you stated, bottles can stand up and they last 5+ years.

I have about 20-30 bottles of red wines I made 2-3 years ago and the wine is about 50% up the cork. I use synthetic rubber corks now, so I was going to re-cork with those. Guessing I should do that soon.

Can you pull the old cork and Replace with a New Cork or will that oxidize the wine?

I made this a few months back and it’s pretty good, everyone likes it. Not sure if it truly taste like Dandelion Wine but it is good.