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A shot of my version of black and blueblood. The picture doesn't do the color justice really. I like backsweetening with xylitol to save on carbs and calories as well as eliminating the need for sorbate, and there is no weird aftertaste at all, like stevia or other artificial sweeteners can...

It was actually about 22L of must if you count the bulk of the berries, after crashing it was about 18.5L. How long would you suggest to bulk age? This is the first time I've made this and based the recipe on one by Jack Keller, so that's why I used banana. Will the acidity calm down with...

My third batch of dragon blood, using berries and rhubarb I picked myself. It's just finishing up in primary, but if it's as good as the first two (original and blue/blackberry) then I'll be very happy. Juice and pulp of 2 lemons Juice and pulp of 10 limes 3x 850ml storebought organic lemonade...

Perhaps too late for you but here's what I did. 13.7 kg red gooseberries 2970g sugar 300g golden raisins 454g whole bananas with peel (3 bananas) 1 g Campden 20ml pectic enzyme 10l water 1 packet QA23 dissolved in 150ml water with 12.5g Go-Ferm 9g Fermaid O 1 g DAP I had all the fruit in a...

I hate sweet wine, so I'm planning to do exactly what you said. I'll be using CY3079 instead of D47, but I am glad to hear this is a good plan! I'm aiming to get it started this weekend.

First batch of skeeter pee, I decided to make a lime-only mojito version ready in time for my beloved's birthday (he loves mojitos). Only day 4 but it seems very promising! I made a starter 2 days ahead: 252g white wine concentrate from a cheap kit 700ml water 6.25g Go-Ferm 1 pack 1118 I...

Would this be a good idea for Luna Bianca? I'm already planning on sur lie and batonnage for 6-9 months, would it add anything on top of that?

How do i know which i have then? Or is there no way to know without some kind of advanced testing? So when a recipe calls for acid blend you just use your custom blend? Does it make a difference between straight tartaric or tar/citric blend?

I was thinking to have it mainly for cider in lieu of crabapples. According to the article there are 2 types of malic acid, one mlf compatible and one not. The malic acid I bought is apparently intended for candymaking etc and says it's a chemically pure malic acid (C4H6O6). So which of the two...

I do make more country wines and meads than grape wines. This was helpful, thanks. I've been meaning to step it up a notch and start measuring acid levels. I guess I will make up a small batch of acid blend according to the given ratio in the article to have some on hand, as well as have each...

I can't get acid blend at any of my LHBS. I can however get the three acids separately: tartaric, citric, malic. Is a standard storebought acid blend just a 1:1:1 blend of the three or is it a different ratio?

I think the Tempranillo sounds really good, but if I had to pick one I guess I'd go with the Cape red with skins. If the more experienced kitmakers think the Tempranillo will be good even without skins maybe I'll give it a go. Unfortunately only Winexpert is available here, so no a la carte...

Thanks... I do actually have a lot of patience but I can be a bit of a worried mother sometimes. :)

By the way, I did taste my Barbaresco today. I'm 5 weeks into the planned 8 week EM. The skins were at the bottom. It smelled nice and the color is very dark and rich but I was kind of let down by the flavor. I thought it was watery and uninteresting. Not much body either. Is this normal? I made...

Ok maybe I didn't misremember after all :) strange it didn't say so on the box, maybe I saw it online.

@Cellar Vader I'm so sorry, I just double checked the boxes and it was in fact the Selection Sangiovese with skins that was formerly known as Brunello! I totally misremembered. I hope this doesn't upset your plans. There was no "formerly known as" on the Nebbiolo box.

So I am in Sweden where it is apparently impossible to find pure grape juice in any form like you have Welch’s in the US. I bought a cheap wine kit called Ekens Reserv Vit Rioja which is concentrated to 5L for what is intended to make 23L of wine when made up as directed. I had thought to use it...

Well that's exciting to hear! Are my worries non-worries after all? Did you follow the directions as I did? Is it ok to open the bucket just for a taste real quick? I think my Nebbiolo does say "formerly Barolo" on the box in fact.

I'm doing the Barbaresco with EM. It was my first kit and I mostly followed the directions to a T when putting it together. I'm sort of regretting pitching both the 212 and 1118 simultaneously as the directions said though. If I did it again I'd only pitch the 212 or even a BM 4x4 and save the...

Well I only started homebrewing last year with a dandelion wine. But this year I started up for real. In bottles: -Dandelion wine -Dragon blood original -Rhubarb pie braggot -Orange oat saison braggot -Lapsang souchong kombucha -Spiced cider -Saffron rosewater chai cider -Ginger jasmine green...