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I just cut one corner of the bag off. Really guys this is so much easier. Grab a handful of corner, cut it off above your hand, tilt and release your grip slightly. Sitting the bag of juice on the box the wine came in will put it at a good height for pouring into your bucket.

I started the Black Cherry Pinot with a couple of tweeks. I added sugar to 1.070, two pounds of cherries, the skins from a cab kit that I just racked into secondary, and water to 5.5 gallons. Orange Chocolate Kit also got a bag of already used skins, sugar to 1.070 and made to 5.5 gallon...

I love that idea! Where did you manage to find a cork for it?

Thank you!

One more question Joe, how did you manage the Fpack? Part up front, all or a portion at the end? Thank you.

It is a standard garden hose sillcock. https://www.supplyhouse.com/Boshart-SSHB52-05-1-2-MPT-1-4-Turn-Ball-Valve-Hose-Bibb-w-Garden-Hose-Attachment-SS-Lead-Free?gclid=EAIaIQobChMI3qmjhdKE3wIVAwxpCh2VxwhNEAQYBSABEgIaxvD_BwE

Thank you tweek-master Joe!!

This is where I ended up. Still a work in progress but working nicely. My favorite part is the bottle/carboy washer attached to the sink.

About to start a couple of Island Mists. We have a black cherry Pinot and a Chocolate Orange. Does anyone have any tweeks to offer in making these. I’ve actually read this entire thread but I’m just not sure how to apply all this information to the sweet kits. Thanks!!!

well this just showed up. This giant glass bottle is as tall as a 5gl carboy and holds 5L- almost 7 bottles of wine!

The sorbate was a new pack that I did not use from a wine kit. It was for a dry red wine and was only about half of what I should have put in. That was my mistake, I think. I cold crashed in the fridge and racked after three days. Will leave it in there for another week and rack again. If...

I just back sweetened my 5 gallon batch with apple juice concentrate (reccomend) and had the fermentation start back up again. This after kmeta and sorbate. Well, you never know when working with wine. It’s always an adventure.

I’ll share a technique that some of us here do. When you are ready to set aside for bulk aging, make the last rack into a clean 5 gallon carboy and bottle the rest. Enjoy the bottles as you wait for the remaining 5 gallons to age for as long as you like. Cheers!

I added 1/4 tsp kmeta 3 month ago and sanitized the bottles with it prior to bottling, so hopefully SO2 is ok. I’ll just plan on drinking this wine without aging it as long as some of the others, twist my arm & throw me into that briar batch!

I like to tell on myself when I screw up in hopes that some might learn from my mistakes, some will get a good laugh, and (hopefully) some will tell me that it will all be ok. Bottling day for the LE Negroamaro and I’m as happy as Conolel Sanders at a chicken frying contest because I know...

I have a 5 gallon batch of rhubarb/strawberry wine that I just racked off sediment in the secondary. I need about one full bottle of wine to top up the carboy and eliminate the headspace. What would you all recommend for this task? I don’t have any more fruit wines available so it will have...

Bottling day is a pain, I hear ya. But it gets better. May I suggest you make the bottling process easier by getting the right equipment and you won’t dread it so much- work smarter not harder. Get an Italian floor corker. New for $120 or so and used for $50-100. Get a bottle washer...

Thank you for the quick reply! (And for setting me strait). :h

After cleaning bottles and sanitizing with kmeta, do you rinse with tap water or just bottle into the residual kmeta?

Difficult with wine vs beer. Beer tastes like beer right away. Wine goes through a very broad taste profile as it ferments and ages. With my first few batches, I scrambled to “fix” my wine when it didn’t taste to my liking when the directions said it would. 6 months later it was fantastic...