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I made orange. Personally I didn't care for it. It tasted like spiked orange juice to me. I also made lime. For me, lemons are the way to go. That's the traditional Italian way...

1-2 years easily in the cellar. Probably longer then that due to the high ABV. On a side note I use 195 proof Everclear, not vodka.

I had that happen myself, while carry a box down the cellar steps. The bottom blew out, and wine tumbled down about 10 steps like a slinky. Thank god the bladder didn't break! It's always in the back of my mind now when carrying a box.

Personally, I don't transfer it until it's completely dry. That normally takes about 7 day. That's also when I pull the fruit.

Mine is put away bulk aging. I ended up adding 1 French Oak, Medium Plus Toast Spiral in addition to the cubes. Time will tell!

I think I'm going to dose mine with Dualfine/Superkleer. Is there any downside to using a clearing agent in apple wine?

Now that you mention that, I totally agree. I'll dose it according to the recommended amount on bottle. Thanks!

I'm wondering should I use a clearing agent or let it clear on it's own?

Any thoughts on using a clearing agent?

Next week I'll be starting a batch of apple wine made from fresh pressed juice using this recipe. This is my 1st attempt at apple wine, and I'm looking for some input. Should I hit it with a clearing agent, or let it clear on it's own? I'm also kicking around the idea of adding some raisin to...

I vote high end kit too. Cellar Craft Showcase Amarone is high on my list.

Just checked, this kit comes with 100 grams of Medium Toast, Hungarian Oak Cubes for bulk aging. That's easily 2-3 times the oak usually included in most kits. That's why I'm leary of adding more oak. I've made 100's of higher end kits and never seen a kit with this much oak.

I normally add spirals to all my wine, but this kit came with more oak then I have ever encountered in a kit. Especially the cubes for aging.

Did you add any additional oak? I'm just getting ready to put mine up for bulk aging and I'm thinking about adding a French Oak, Medium Plus Toast Spiral.

I just bottled my double batch after bulk aging for 6+ months. It wasn't hot at all at bottling.

I'm not to sure what you're saying Joe??? After adding the raw sugar, the SG raised to around 1.10. Fermentation started the 1st day I added the yeast and it fermented completely dry(.994-.996) in about 6-7 days.

Personally, I think with the addition of the sugar, the ending ABV is somewhere in the range of 15-16%.

Quite honestly, I never measure it. 3 lbs sounds about right.

Usually 1.070 - 1.080 before adding sugar. I add the sugar directly into the fermenter. I don't make a simple syrup.

I would tend to agree with the manufacturer. I made this kit numerous times and it definitely has a higher ABV. It never disappoints! It's been in my yearly roatation for years. Give it time, there's no doubt in my mind you will enjoy it!