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Was F-pack used pre or post ferment? Pre would definitely up the OG from kit instructions I think. Even so, I agree with prior comments and with a little time it should be good. If still a bit “hot” try serving poured over ice. 🤗

When do you add the Pectic enzyme, at the start or when back sweetening and adding the extra bottle of lemon concentrate?

What does adding bottle of lemon concentrate after ferment is complete do to clarity of wine or do you add it and sugar before you clarify the wine?

I use RC 212 for my reds and for my black raspberry and find it makes excellent wine.

Second run black raspberry made by adding 50% of normal first run berries was excellent. Can’t determine which run is better.

Where in Ohio?

Using 7.5 gallon ferment bucket. Should use larger but it works (barely) for 8 pounds of berries. When making 100% black raspberry it is really hard to get 6gallon of juice after removing spent berry bag that started with 18 - 24 pounds of berries.

No, 8 pounds of berries, not 18. That is approximately 1/3 the amount that I would use if making a 100% black raspberry wine. This wine will be predominantly grape wine with strong black raspberry undertones. Just thought I would share my Tweaking Cheap Kit project. Any and all comments and/or...

Pinot Noir Black Raspberry Whisky Barrel Oaked Wine - started 6 gallon batch today; 10 liter Wine Expert Pinot Noir kit, 8 pound black raspberries (previously hand picked and frozen), 4 pounds of sugar, some acid blend, tannin, pectin enzyme, yeast nutrient and oak chips in primary with Lavlin...

I just pry up with a butter knife working it around the cap edge but the tool mentioned above looks good.

I would *** 2 or 3 pounds of sugar and stir gently until it dissolves. The sugar will add no appreciable volume. If foam looks like it will overtop ferment bucket use a measuring cup to remove some. You can allow removed must to ferment in a pitcher, bowl or whatever you have, just cover it with...

Only theorizing but my guess is WE did significant testing to be sure the change in kit size would not result in a negative change in finished wine quality with their goal being to reduce shipping cost which would be a competitive advantage. The new product may even produce a better quality...

There is water in any juice. If you get a 6 gal juice bucket you are juice straight from the fruit - not concentrated. In any 6 gal kit you are getting 6 gal of juice that has been concentrated. The new kit is just more concentrated.

Does anyone have an opinion on making wine from Concord grapes? Would the result be a quality wine or would it make a wine similar to the old cheap wine we got sick on when we drank too much as kids in the 60’s?

That’s a PERFECT solution.

I have had great success with all Wine Expert kits but I’m not convinced that the higher end (larger volume) has more juice. I think the juice is just less concentrated in the higher end (larger volume) kits.

Why not just replace the tubing occasionally? It’s one of the cheaper insurances you can buy. Contaminated tubing can cause ugly stuff to grow in your wine. Just buy 100’ coils and cut to desired length and toss out the old stuff from time to time or especially if you find stuff you don’t like...

What kind of bottle opener are you using. Also, I recommend Nomacorc #9 synthetic. Never break or crumble and seal tight even if not fully inserted. Cost a bit more but only pennies per bottle more.

Who knows, you might like it dry without adding anything. Should be interesting. I would have probably added the extra grape pack as well.

My well water makes very good wine kits as well as fruit wines. The well is 60’ deep in a water producing seam of sand. Magnesium is high but most dissipates when it leaves the aerated tap. My feeling is if your tap water is drinkable, no serious off odor, color or taste, then there is no reason...