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I was considering doing both as well, but I ended up doing a Pink Lemonade and a Pomegranate Zinfandel instead. Does it seem like the base juice is the same between the Pink Lemonade and the Blueberry Lemonade? I suspect that the only difference is the F-pack, but you never know. Also, just...

If you are still waiting for it to clear, I assume you haven't added your F-pack yet. These Island Mist kits don't taste like much until the F-pack is added, and then the F-pack becomes your primary flavor in the final product. For your SG, I assume you mean 1.080, so you would end up with...

It definitely tastes dry. The nose on it and fruit forward flavor both trick your mind, though; maybe also because it is still young. I wouldn't compare it to any red wine, but as far as a rose goes, this is one of the few that I would be happy to drink.

I racked the Cab Sauv Rose after letting it sit for 4-ish weeks (following the instructions). It's now going to bulk age until I need the carboy for Fall juice buckets. The flavor on this one already has surpassed our expectations. We taste a lot of strawberry and raspberry up front, and...

I added the F-pack to the Pink Lemonade today, and set it aside to bulk age for 3 months. After adding the whole F-pack, it went from 0.992 to 1.014 @ 70F. Before adding the F-pack, the wine didn't taste like too much. It tasted like when you order "water with lemon" at a restaurant. Just a...

1996?! Your wine was old enough to drink!

I also got my lemonade kit from Label Peelers. My LHBS is more focused on beer, so they are good for ingredients and reagents, but not so much for kits. My Pink Lemonade finished at 0.992 @ 70F, and is now clearing. It is about 11% ABV with my sugar addition. I'm not in a huge hurry for it...

The Cab Sauv Rose has pretty much cleared. I added the clarifiers last weekend, but it still needs to sit until the end of the month (per instructions). I tried to get a good photo of the Rose, but the lighting isn't great in in the basement. Rose (in clarification step), Vermentino (bulk...

I just called FVW, and their shipment did not come in yet but will hopefully come in this week. Did the Kookaburra kit come with EC-1118? If so, I have an extra pack of BM4x4 I could use on this kit.

Has anyone had their Kookaburra kit shipped yet? The Vineco website says March. I'm not nearly ready to start it yet, but I saved a space on my shelf next to a Zinfandel kit. I want it there so I can argue with myself about which to start first!

I started the Pink Lemonade on Saturday night. I added 5 cups of Domino sugar to bump the SG to 1.072 @ 72F, and pitched the EC-1118. I'm going out of town next week, so my plan is to have it mostly fermented and transferred into glass by this weekend.

In my mind, Lemonade should be sweet and tart, but I want my IM Pink Lemonade to be a little more alcoholic. You can smell the lemony, tart goodness through the F-pack packaging, even though the cap is still on, so I feel like I'm going to hit my target. I'm planning to bump up the SG to about...

My Pink Lemonade kit arrived today. The F-Pack appears to be larger than the Island Mist Pom/Zin F-Pack.

RJ Spagnols En Primeur Winery Series Australian Shiraz Winemaking Kit. I typically compare Homebrew Supply's prices to other vendors before ordering, and Homebrew Supply is costly to ship to Eastern PA. For me, Homebrew Supply ends up being slightly more expensive with shipping included.

My Pink Lemonade shipped, too! I should receive it on Wednesday, but I don't think I'll be able to start it until next week.

Here you go! The left is Cab Sauv Rose finishing its fermentation, middle is Vermentino (bulk aging), and right is Bravado (bulk aging). Edit: Website doesn't like me posting the picture so here is an external: http://imgur.com/3uWAhtK

My Rose hit a SG of 1.010 last night, so racked over into a carboy to finish under airlock. I haven't tried a taste of it yet, but it (and the rest of my basement) smells like ripe strawberries. I'm very excited for this one.

I started the Cab Sauv Rose last night. I'm not planning any tweaks other than skipping sorbate and bulk aging, since this is my first Passport Series kit. SG was 1.086 @ 72F, so pitched the EC 1118. There is already a small cap forming this morning :db

One thing that I noticed and hasn't been mentioned yet is that you added potassium sorbate to a dry wine. While the directions do say to add it, and it's good that you followed the direction on your first attempt, this could also be a source of your off flavor. You may be sensitive to the off...

When I added half the F-pack for my Green Apply Riesling, I added to the must and waited for 24 hours before pitching the yeast. I did this as a precaution in case there were any preservatives in the F-pack that might inhibit my yeasties from doing their dance, and also so I could double check...