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The place in Florida is the cheapest you’ll probably find, $135ish includes shipping. My local wine shop around is going to sell theirs for $130ish.

I’ve tried adding a little water to 2 ounces of it that didn’t help then I tried adding the wine conditioner liquid from the wine store and that doesn’t seem to help either. Guess my last choice is to try adding straight sugar. Somebody suggested putting it in a 32 degree freezer and get it to...

SG was 1.090 and 1.10.

Both times I fermented dry to .098 and then I back sweeten with Sugar/Water to 1.020ish.

Hey Robert, could you help me out on this question, last year I made a muscadine wine and it came out perfect, semi sweet, nice clear purplish color, tasted great. This year my muscadine came out really tart, I haven’t bottled it yet but any suggestions in how to reduce the tartness or do I just...

Doesn’t sound crazy to me, I bought 5 big containers of powder country time pink lemonade and was going to try to make some sort of wine out of it. If it works Yeah Me, if Not oh well, pitch it and I’m out $20.

Agree- orchards frozen concentrate of Apple/Cherry is awesome.

I have mine ordered thru my local beer/wine supply store. Looks like a great kit.

There’s a few Island Mist Kits And Orchard Breezin Kits I’ve made before where the fruit flavors didn’t come thru till the wine sat for a month or two and aged. I’d give it a month and then try another bottle.

I’ve done a blackberry wine, not Jam, where I soaked a spiral 2 weeks in 2-3 cups of bourbon and dropped it all in a 5 gallon batch. Came out also very tasty as well. The bourbon kind of off set some of the sweetness in the wine. Your welcome. Enjoy.

I made a 5 gallon batch of this blackberry jam wine a few months ago, turned out really tasty and everyone seemed to enjoyed it. When I oak, I add 1 medium toasted oak spiral for 5 gallons for 2-3 weeks, this results in a mild oak flavor to the wine. I’d add 1 spiral for a week since it’s only...

awesome to hear a success story, wish you all continued success.

Have to look and see how much sulphites your putting in after fermentation. I can’t remember but isn’t it 1/2 teaspoon per gallon???

Did you try the #9 rubber corks and dip in sanitizer.

Yeah, the F-Pac gave a fake sweet bourbon taste to me. It wasn’t a bad taste but just didn’t seem right to me, I make a lot of bourbon flavored beers so that’s what I was comparing too. I did what your saying except I did oak cubes soaked in bourbon, gave it a more authentic bourbon barrel...

Agree, excellent point. 👍

That’s exactly what I do, pour in a 4 pound bag of sugar and use my wine de gasser wand to stir it up good. Island Mist kits are great wine for the $$$$

I did the red blend, the F pac gives it the bourbon flavor. Mine is still pretty young but it taste good now and should only get better as it ages.

I have 2-3 gallon carboys, since this is a 6 gallon kit thinking of splitting the batch after clearing and then adding the Rum Chips to maybe 2 gallons to see what happened. The description states “sweet brown rum” so I would think Rum Chips may work. 🤔