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2 weeks after adding superkleer and 1 bag of conditioner I racked again, tasted and I decided 1 bag of conditioner is quite enough for my taste. I intend to age it for about 2 months or longer. It has a lot of flavor and body. Amazing deep dark color and I don’t want to ruin it with sweetness. I...

Just a few of mine

I didn't measure SG after adding the conditioner but I measured SG now and it is still 1.002 so it looks like there is no fermentation just degassing. I will just wait a few weeks to fully degass by itself I think I should be fine. Thanks for helping. This forum is awesome.

Yes. I had black current and it came with k1-v1116

It’s -1.002 but I didn’t measure right after adding conditioner. I will check in a few days

I was fermenting FWK Black Cherry. After 15 days and reaching FG 0.996 (for 2 days didn’t move) I added packet D and superkleer. I degassed pretty well too. I added I bag of conditioner that contains sorbate. 2 days later I noticed it is still bubbling in the carboy. What did I do wrong? Should...

I'm pretty new to kit winemaking. Peach is my 3rd kit and it came with active carbon and bentonite. The must is totally black. I hope it is normal and the color will change to peach at some point but the instructions doesn't warn you. My heart almost attacked me! When the color is going to start...

Frutta Peach and Sirah Forte ordered yesterday. Several items already out of stock.

I think it’s a good time for peach kit and one of the forte. I’m not sure which one yet.

So here is the update on my black currant Frutta. After a month it reached 0.997. I added pack D, superkleer and 1 pack of sweetener. Fermentation was long because of higher sg than the original kit and racking to secondary per instructions. I am Fermenting now mom Cheri Frutta with SG 1.100 or...

Did you follow the instruction or increased SG?

I got 2 packs of conditioners with Black Currant and the same with Black Cherry, 500 ml each. I started black cherry yesterday. My black currant is still in secondary. 2 days ago SG was 0.999. It's a little longer than the instruction says but I added some sugar and boosted SG to 1.108.

I prefer DB in cellar temperature than from the fridge. I think the fridge temperature kills the berry flavor too much.

How much mango concentrate did you use and what was your dilution rate. Could you provide more details on SG, volume etc

I decided I couldn't wait for a sale and I bought Mon Cheri, ($134 with shipping). I want this ready for summer and I will be away for a few weeks at the end of May and June. It will arrive Tuesday or Wednesday. My Black Currant Frutta is still fermenting and slightly below 1.000 2 days ago. It...

Before I made my first DB I read the whole thread about this wine. It took me a few weeks in spare time but it was worth it. I highly recommend it. Of course you can still ask questions and you will but this is a great start.

My Black Currant Frutta still fermenting and currently at 1.003. Great aroma and deep, deep almost black color. I'm waiting for another sale and I would love to try Mon Cherri.

So I think it's time for another wine based on Colomafrozen concentrate and test another approach. I just freed one of the carboys and looking at an empty carboy makes me sick.

No. Of course not. It just reminded me of this famous dripping faucet scene from “My cousin Vinny” movie. BTW I made 21 wines in 2022. ALL OF THEM fermented from the start till dry (0.988-0.996 if I remember) without problems except those with concentrates. Tart cherry is in a carboy...

I forgot to add. The solutions are not expired and purchased from a reputable source😉