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OMG I've read this entire thread and my eyes are bleeding! I haven't started my Fontana Merlot yet - wanted to read everything - but plan on doing it today. Will only add 1 pound of the current puree in the primary and oak and 1 tsp tannin in the secondary. I don't have a 5 gallon carboy :(...

It is a 3 lb 1 oz can of Vintner's Harvest Black Currant Puree. I did not read every word of this thread. That's why I am confused as to WHEN to add the fruit. I guess I have to spend a day reading. Thanks!

I have a Fontana Merlot kit. I want to add a can of Current fruit puree and maybe some home grown black raspberries. I want to make it out to 6 gallons. Should I add the fruit and puree at primary or secondary fermentation? What happens with each? Thanks for any help!

Pinot Grigio! Haven't ordered from you - I live too far away and there's a great place nearer to my home.

#1 done - posted on Facebook page. Sure hope I win this one! THANKS!

I have a cheap merlot kit and I want to add black raspberries to the initial ferment. I'll put them in a mesh bag and squeeze out the juice as it perks. I don't want it to be sweet but thinking I may have to add a little more sugar to counter the tartness of the berries. Any advice?

Entered my original Dragon's Blood wine in our local county fair and won FIRST PLACE! WHOOP! WHOOP!

I am an avid DB maker and so excited I bought a new carboy! BUT It is a 7 gallon carboy - not a 6 gallon. Can't return it as I bought it several hours away from my house. Any suggestions????

1, 2 and 4 done! Hope I win!

Signed up and hope I win: Cru Select Italian Valpola Ripassa 16 L Wine Kit I can't get Cru Select around here, so would love to try something different!

I spiced a batch of DB with cinnamon and cloves but it is too much. I added ginger to a bottle and it is really good. Now I have to open all my bottles to drop in a piece of candied ginger. My question is - can I re-use my corks or must I use new ones? Any thoughts?

What did you use as an FPack?

Oh please please pick me! I don't have one yet!

Has anyone made DB with honey instead of sugar? How about back sweetening with honey instead of sugar?

I wondered this too. I've made wine from juice buckets from LuvaBella Winery and their instructions degass in the bucket. Seems a lot more efficient!

I bought a jerky gun online and it had some seasoning packets in it. Hubby doesn't like the hamburger as well as doing a steak, but it's ok. I got some recipes in the web for some teriyaki seasoned hamburger so I'll try that next. Don't know of any other stores in YO but Erie has a Field and...

I added sugar to a bottle last night and that made a really big difference! Just wish I hadn't drank the whole bottle myself! LOL!

I've made TONS of DB and found the 1 1/2 cups of sugar is dry but not terribly so. I am not a sweet wine fan. I used the cinnamon/cloves in the secondary. I forgot to add the ginger. That might have made it better. Next time I'll just do a little. Sounded like a good idea. There is a...

Care to share the beef stick recipe? Please?

Help! I 'spiced' my last 6 gallons of DB - I used cloves and cinnamon sticks and it tastes awful! It is dry - I only use 1 1/2 cups of sugar to backsweeten. What can I do to improve the flavor? Could I add sugar to each bottle as I open it? I am going to try that tonight. Or mix it with...