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I wanted to post a follow up. Went to Northern and they confirmed what Naperwineguy said - too much campden. They suggested aerating vigorously and changing to a champagne yeast and doing a starter. I followed Jack's instructions and added the starter late last night. Its bubbling very nice...

Thanks - I didn't test acid but most recipes call for acid blend to be added. I assumed I was OK with welches, but I'll talk to Northern. I might have to do a starter and add some acid.

I never thought I'd need advice but here I go. I started some home made port with a mixture of stuff I had around. Here are the starting ingreds. 2 quarts of home made Jam (blueberry and Strawberry) 2 cans welches frozen concent 1 gallon of water 1 tsp pectic enzyme 1 cup sugar...

I just started small batches of port. My first experience was when I didn't like the blueberry wine I made, so I dumped the 4 bottles in the primary and added a pint of brandy and made a flavor pack with 2 lbs of fresh blueberries. Excellent!!! I've now got a mixed berry port going that I...

To be honest, I made the WE columbia Valley Reisling and the VR Reisling. The later was sweetened because there was no flavor pak. We actually like the cheaper VR kit better. There are more flavors and complexity with the CV reisling but I prefer a smoother VR. For reds - most would agree...

I did the Luna Rossa earlier this year and it finished at 1.00. The instructions say it won't go below .998 so I think you are OK but heating up won't hurt. I detect either a fruity or sweet finish on mine even though its 1.00. Most WE kits do go down to .990 or .992 but not the Luna Rossa or...

I thought of doing the same once and read in these forums that you probably need 3 cans for 6 gallons or it will come out thin. I've heard others using these to add body to a fruit wine also. If you are trying to save money, I would just get a WE VR kit - they are mostly 50-65$, which is...

I've generally added simple syrup. I prefer that the sugar is broken down to liquid. In this case I think we are assuming it was not mixed well to begin with so adding sugar may increase the alcohol higher than the wine is intended to be at. Correct measurements at the beginning are critical...

I don't think there will be any purpose served by adding raisens. This wine is a full bodied wine and very rich complete flavors and ton's of oak. Just my opinion.

I did this kit as my first 2 years ago. It is not 10%, or should not be. It is lower alcohol than any other kit I've done - I can get the records on my SG and respond again when I'm home. My wine finished at 12.5%. Its a thin wine. I would assume you did not mix it well and continue. I'd...

Well - Blueberry is hard to ferment from the get -go. It has a chemical - Benzoate that is prevents fermentation. My experience is that it doesn't dissapate over time. You need a good strong starter and temp should be on the high end of fermentation. I'd go for high 70's. The starter should...

Are the temps in the fermentation room within the normal range? 65-75? Blueberry is hard to start anyway, but if its cooler it might just plod along. If you aren't at 70 or above I'd consider heating it up a few degrees.

I've been very happy with my Luna Rossa by WE. Its only 6 months old now but its great. Very beefy and ton's of oak - which I like. I"m going to do another one of those soon.

Thanks lon - its the 3 piece. I'll put some masking tape over it just to keep the tube from rising up, but not enought tape to close off the top completely. I'm glad you responded.

Thanks guys. I will start my WE port tonight. Woo Hooo!!!!

I should know this but want to confirm. I have only 3 airlocks. Two are being used for bulk aging. The third is missing a cap. I assume the only purpose of the cap is to keep the water from evaporating too fast. I"d like to start a batch of port I just got from WE. Can I use the airlock -...

I've tried a bottle from this kit made by my brother in law. It was very nice and I think you will enjoy it. Does this have oak in it? The bottle I got was oaked for sure.

I did freeze them already - thanks Tom. I was hoping to make a fruity port using grape concentrate and these fruit could be used for the fpak maybe. I know its not much fruit, so maybe 1-2 gallons is all I could do with this.

What would you if you had about 6 lbs of strawberries and 6 lbs of blueberries? I've made both as wines in the past and neither was impressive. Any ideas how I could make some port and maybe combine these with some grape concentrate to give it some body?

I've done blueberry. It has a Benzoate in the juice naturally, which inhibits fermentation. Its like a preservative. I suggest like JasonH did that you get a starter. I've never been able to ferment blueberry just by pitching the yeast and stirring. Get a starter going, gradually add some...