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I made a Orchard Frozen Concord grape wine one time and used 2 cans for back sweetened and it came out really good. I fermented it out, added the Metasulphite to kill off the yeast then back-sweetened. Added the Kleer last to clear the wine.

I just made the Raspberry/peach island mist wine kit and it’s pretty good.

a lot of truth in this statement 👍

I did a blackberry wine with medium charred oak cubes soaked in 3 cups of bourbon and it came out pretty tasty. Soaked the cubes for 1 week in the bourbon and then threw it all In the wine for another week.

I use synthetic corks and rarely have a problem with corking a bottle. The few times I did have a issue was the bottle and not the corker. Some bottles have a smaller opening at the top and the rubber cork gets smashed and bent when it’s forced thru a narrower hole. Hope that makes sense but I...

I like my apple wines back sweetened to around 1.020 which is sweet but not over sweet. I think I use 2 cans of orchards frozen apple concentrate and 3 cups of sugar dissolved in 1 cup of water.

I tried this yesterday, it does work, Thanks 😊

I made the Pink and White Moscato the past few months, both very tasty kits.

To me it has a dry wine taste but it’s not a big dry wine like a Cabernet if that makes sense but everyone’s taste buds are different, I like All Wines dry, sweet, dessert so I’m probably not a good person person to answer your question. Maybe go with 1/3 of the flavor pack or as other suggested...

I split my wine batches with my cousin so if I get 14 bottles from a batch of 6 gallon wine, I probably drink 4-5, give away 4-5 as birthday/Christmas gifts and the other 4-5 bottles just sit in the wine rack.

I made the Meritage Wine Kit as per the instructions, it’s a very good kit.

I put wine in my kegerator occasionally. I keg the wine, purge the O2 out of the keg and just hook up the CO2 when I need to serve.

I’ve made Muscadine wine from Florida grapes, came out pretty good, took a honorable mention from the state fair. I just crushed the grapes, added a little tannin and acid blend, sugar to get the OG up to 1.090 and pitched the yeast. Sorry I can’t give specifics, it was 3 years ago but it was a...

agree with Jim Welch here, it’s done, I’d pour a half glass and add something else to mix it with to cut down on the sweetness. When I make mead I use 15 pounds of honey for a 5 gallon batch. Ferment it out to dry and then back sweeten to about 1.020 to make a semi sweet mead. My buddy back...

Most 6 gallon carboys hold a actual 6.5 gallons of liquid. When that wine is done Id get a gallon jug and fill it with water and mark it 6 gallon with a black permanent marker. I use buckets for fermenting and my 6 gallon carboys for secondary. You get a grape pack with a batch of wine it’s not...

I did the exact same thing last month on one of my wines. It didn’t change anything, wine was clear in 3 days.

This is just one of those weird *** things that happen to a few people and nobody else. I have a buddy that when I make certain beers it gives him headaches but doesn’t bother me or the rest of my friends who drink it, have no idea why, thought it was maybe the hops but then we put same hops in...

I ferment out my mead to dry, sorbate it etc to kill off the yeast and then buy a 1 pound maybe 2 pound container of honey and put it under very hot water to get it runny and thinned out. I pour about 1/2 in at first, give a few gently stirs to get it mixed in and take a hydrometer read, I shoot...

thank you for the suggestion. Think I’ll sulphite for now on, on the day of bottling also. I normally sulphite, let the wine sit another month, then bottle.

Thank You for the reply, when I think about it, I have a few bottles of the Eclipse Wine Kits also that I bottled around the same too with those corks, so should I definitely re cork those bottles? I now use the synthetic rubber corks, been using those for the past year or so. I opened a few...