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I made 4 gallons of Dragonette triple berry according to this recipe. I added Davinci sugar free liquid sweetener to 3 gallons. It tasted pretty good after adding the sweetener. I separated the 4th gallon and added some Lemon and Key Lime juice. Will let it all age for a couple more months...

Racked 4 gallons of Dragonette triple berry today since it has cleared. I added Davinci sugar free sweetener to back sweeten 3 gallons. To the 4th gallon I added some Lemon and Key Lime juice. Will let it all set for a couple more months before tasting again.

Made 1 gallon of SP to try it, and have 4 gallons of Dragonette in secondary. 4024+1+4= 4029

After reading your post, I looked up lemon juice, and it has 6g of sugar per cup. I will wait until it's done, and maybe try a few drops in a glass. Thanks for your response.

I had read somewhere that lemon juice has nothing in it that will ferment, and it can be added after fermentation with no difference in final taste. Has anybody tried that, besides whoever stated it? Sorry, but I have read so much about DB and SK that I cannot remember where I read it. I started...

I'll pick up some Hungarian oak cubes, as that is what the chips they supplied were. I may split it into two or more batches after primary completes, likely in a day or two, as it was down to 1.030 last night. That way I can tweak some, and leave some alone, for comparison. Thanks for your input.

I would have bought a skins kit, but I got a great deal on this. My next one will be with skins. Since I'm just getting back into the hobby, other than the Yeast substitute, I hadn't planned any other changes since it was a 16 liter kit. I will bulk age it six months or more, maybe some...

I'm surprised no one has tried this kit before. I used RC212 instead of the EC1118 that came with the kit. Beginning SG was 1.092

I started a 16L WE California Merlot Kit today. I've been away from wine making for awhile, now retired, thought I would get back in. I have not found anything about this kit here, anyone here tried it?

Glad to help. I may just put that on my to do list.

Found a post in this thread from someone who got that recipe from fabrictodyefor. https://www.winemakingtalk.com/threads/4-gal-blackberry.46709/#post-538229

Happy Thanksgiving to all! Have a Safe& Enjoyable Holiday!

Good choice. The best VR kit, in my opinion. I've made this one several times. I like it aged at least 8 months, a year is even better. Dave

Wesweetenedour cherry wine a couple monthsago, using cherry juice from the grocery store, reduced it by one third, heating it(not boiling) on the stove. We tried it today, it tastes great. Will be bottling it tomorrow. We will definetly make this again, 6 gallons this time. Dave

What a coincidence, I just opened a 375ml for Fathers Day enjoyment. Ididn't filter mine, and it's tasting real good. I bulk aged mine until it quit throwing sediment, about three months. Dave

The crab in the first pic looks like he is about to enjoy a feast, little does he know he is the feast! Dave

Masta, Those ribs have my mouth watering. Nothing better on the grill. I'll have to fix somenext weekend.Love thatKC Masterpiece original sauce too, it's great. Dave

I too made the Selection Pinot Noir, last August. I too didn't care for it after fermentation, but then I feel the same way about a lot of my wines. I opened a bottle about a month ago, it tastes a lot better now, quite enjoyable in fact. The Selection series has a lot of good wines, besides the...

I too love the color of the Muscadine Waldo, great labels too. I spent my day installaing a new storm door, and wishing I was in the cellar. Dave

My favorite so far - CC Amarone Dave