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Are you sure it was done the secondary stage? Did you get the right gravity reading? It may get better if you bulk age it for while longer. Some oak might improve it if you have not already done that. I'm sure it will improve with a little age.

Good luck with it. I am sure it will be cool.

That would be essential for anyones survival kit. Thats what I would call a quick wine.

That sounds good, I have one with apples and raisins I will have to dig up.

It's raining down here, and I am working 12 hours. Wish I were home today.

When I made this recipie it was very carbonated and a high ABV. Have Fun.

I start mine in a large glass jar with about a gallon and a quart of juice, because you will lose some when the sediment falls out. You will need one crushed campen tablet, 1/2 teaspoon of yeast nutriant, 1/2 yeast energizer (Optional), 1 teaspoon Pectic enzyme, Lalvin EC-1118 yeast (Other...

How is cranberry wine?

My wife just got a minijet to filter our wine with, but I was wondering can this be used the same way as a vacuum pump? I have not used it yet and I am not familliar with it. Thanks

How does it taste with the new recipe?

The best thing to clear your wine is a minjet. LOL

If you feed the birds don't they deserve a smoke afterwards?

The higher the ambiant temperature the faster it will fermant generally speaking. Is it constant 75 or 80 degrees or does it fluctuate between night and day?

I am going to live forever.

You may also look at using Unibits. I have a set of them and you can drill several different diameters with each bit.

I sure will. It smelled great while it was brewing. The only bad thing is it only make three gallons.

Hello everyone, Has anyone ever tried this kit? It susposed to be a raspberry sour ale. I started it about a week ago and the airlock has stopped and I am going to take a gravity reading and see what it is. I'll bottle it if it is time, but it has a 6 to 8 week curing time. I am excited to...

Sorry its my first kit. I hear people talking about other strains or brands all the time. I used 1118 before for a cider and I thought it would be to aggressive for wine.

I would rack it onto the puree in a secondary, the sugar in the fruit will continue to fermant. If you put it in the primary most of the flavor will be fermented away. I would go ahead and take another SG reading and bottle when it reaches 1.010 or there abouts. I don't know how clear it will...

From the intructions on my wine kits it says to keep Wine bottles upright for 1 day. Then age Wine Bottles on their sides to keep Corks moist . I believe it gives the cork time swell back up all the way from being inserted in the bottle.