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I'm desperately trying NOT to buy more carboys at that limitation keeps me in check...lol. Otherwise I'd probably have 100 batches going at the same time. I CAN QUIT ANYTIME...I just don't want to!! :r

Yeah, very hard to describe. I would describe a young wine taste as being similar to the way active fermentation smells. That is assuming you translate smells and tastes the way I do. :)

I saw those at the wine store and was curious about trying them as well. They're fairly cheap compared to fresh fruit. What did you not like about them?

If you used the full amount of lemon, there will be a lemon bite in the beginning, followed by a smooth berry finish. But, what you're probably tasting now is the young wine flavor. You'll find that all wines you make have that same weird taste right when they finish fermentation. That fades...

Totally. But with 1 more carboy comes 2 more ideas!

Can someone please provide a link to an acceptable chocolate extract to be used with this recipe? All I've found online are these: http://www.midwestsupplies.com/chocolate-extract-4-oz.html http://www.finevinewines.com/XPListSubRe.asp?MM_PartNumber=3530 Would those work?

Ill effects from fermenting dry? None. That's really how you should do it. Once it is dry, stabilize and backsweeten to taste.

Just wrap a dark towel, tshirt, paper sack, etc around the carboys to keep the light out. Once they are in bottles (assuming you use dark bottles), light is less of an issue.

Very nice and congrats!

Dragon's blood ferments fast. You will typically need to rack to a secondary in 4 days or so. But yeah, I let it go totally dry (around .995) before stabilizing and backsweetening.

Since I shop at FVW here I suggest getting one of their kits if you're looking for something new. http://www.finevinewines.com/Z_ProdListSPEO.asp I would suggest starting with the 1015A and joining the Grower's Club for an extra 10% off. I know George has a $10 shipping deal going on this...

No, I'm in Texas but it might be worth a trip!

Lol...nice calculations! Mine are similar to that when counting calories on a diet... :) I usually shoot for 1.080 myself so you'll be happy with 1.085. I also ferment at 75%. In a couple weeks you'll have some yummy goodness to enjoy!

1.085 is around 11.5% abv so maybe you just need to learn to read it better. :D

Ok, thanks for the info! I went ahead and bought the Green Apple Gewürztraminer and Sangria with Seville Orange to try out next month. If they turn out well, I'll try the other 2. Maybe what I should have asked was...are any of the Orchard Breezin kits NOT good...lol.

Make her a batch of Welch's wine. She'll never complain again. :h

There are lots of things you can do and I myself am still learning, but here's my advice. Once you ferment dry (SG below 1.000 and stable for 3 straight days), rack onto 1 crushed campden tablet per gallon (that's potassium metabisulfite) of wine. Then you have some options. What I would do...

In that case its up to you. Worst case scenario you bottle a bit too early and end up with sediment in the bottles. If that's unacceptable to you then leave it in the carboy for another month or two.

1. I did 1.007 for mine and I think its perfect. 2. A month in the bottle made a huge difference. 3. No clue (not sure if anyone has had it last very long...lol)

Ok, thanks Dave. Well due to a minor mistake on my part (adding water to 6.5 gallons BEFORE sugar), I now have 2 very large batches (7-8 gallons each). Below are the resulting recipes I have started. Tinkleberry Tea 80 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or...