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Well, tell the bloody manager to get one chap!

I had the largest foam cap I had ever seen when brewing my Choc Raspberry Port. I actually had to move part of the must into a gallon jug to finish primary fermentation. The chocolate foam reminded me of a root beer float. It was literally foaming over the top of the primary. I'm still not sure...

I occasionally purchase outdated wine kits from the local wine store. I replace the yeast, sorbate, kmeta AND the chitosan. They always turn out fine.

In reply to some of you looking for water, most grocery stores have an osmosis machine that dispenses great water. Just need some empty gallon jugs. Cheep too. Usually about 35 to 40 cents a gallon.

I just opened a bottle of the port that has been sitting in the fridge for about 2 weeks. First one in about 6 months. It was actually very clear holding it up to a light, even when getting down to the last couple of sips. When i get down to the bottom of the bottle, I will let you know how...

It never did clear like other wines I've made. After a year and two shots of Superkleer it finally dropped quite a bit of sediment but not perfectly clear. I also used bentonite and pectic enzyme when starting the batch. I used Dutched chocolate and I speculate that the chocolate powder would...

Well I'm not sure about the glucose part, but the port turned out fantastic! The wine ended up at almost 19% after step feeding and with the addition of brandy I fortified it up to 22%. It was good 3 years ago but aging has really smoothed it out and the bottle I opened this winter was really...

Well I started my 3rd batch of Skittle wine in early May. My youngest daughter (now 35) absolutely loves this stuff. It's like crack to her. Anyway, I found out with my first batch that the waxy film is a pain in the arse and took 3 rackings before I finally got rid of it all. The last two...

Of course. The kit comes with sorbate and would have to be included to add the rest of the fpac anyway. The island Mist kits end up a little thin in my opinion. Addition of glicerin adds a little "body" in IMHO. Some look to this as cheating but I believe it just part of tweaking a cheaper wine...

bkisel, I do that with Island Mist kits also. I reduce water to make a 5-5 1/2 gal batch, 1/2 of the fpac and sugar to at least 1.075 SG. It ends up a stronger flavor, higher ABV and just a bit less sweet than the kit is designed for. If it still looks a little thin, I add a bit of glycerin for...

Had the wine been fortified during the 3 years sitting? I've never made a Port from a kit so not sure. I'm just curious if you know what the ABV was while it was sitting.

I understand.... I made a 7 1/2 gallon batch of Apple wine from some VERY tart apples 2 falls ago. Two different varieties but not sure which ones. I did the freezing and pressing and it was a lot of work. The press I borrowed from the local wine store didn't work very good. I got the 7 1/2...

I have always followed the kit instructions which usually have you start with 1/2 gallon of HOT water, slowly sprinkle in the bentonite while stirring. I've only had a problem with clumping if I try adding it too fast. I do the same with my fruit wines. K meta and K sorbate I dissolve in 1/2 c...

Those of you that are using tap or spring water...beware. Just because you think the taste is acceptable does not mean there aren't contaminants in the water. Yes, even city water! A TDS meter is a quick test to see HOW MUCH stuff is in your water, but what exactly it contains needs further...

Ya, I hear ya. I'm an avid bird hunter and with duck and goose you need to get a little creative (read: alot of wine) to make it palatable. Grouse and pheasant is a different story. Throw either in a crock pot with some cream of chic, wild rice, onion and celery....man, it's time to go hunting...

Seriously? My friends that turkey hunt just rave about how good wild turkey is. Sounds more like fishermen. They lie like a sack of potatoes!

If the high alcohol if overpowering the flavor of the wine, Ajmassa has a good idea to make another batch and blend them. I wouldn't water it down to dilute the ABV. You'll loose the good flavor that the kit intended. The only other thing to try (if the ferment isn't done) is to filter the...

LOL, have you seen the video of drunk elephants after eating fermented apples. It's hilarious! Anyway, I made apple wine 2 falls ago. I quartered and froze 110# of apples. Freezing the apples make it a little easier to press and extract the juice. I ended up with 7 1/2 gallons of apple juice and...

What Scooter said. Make sure you use plenty of pectic enzyme and be patient. It will clear eventually. I used 110# of apples, froze, quartered and pressed and got 7 1/2 gallons to start and ended up with 6 1/2 to bottle. I added some cinnamon sticks while bulk aging. I also used apple juice to...

I have done this with IM Black Raspberry Merlot. Reduce to 5 gallons, step feed (usually up to 16%-18%) and fortify with brandy up to about 22%. I add some glycerin for mouth feel. It actually turns out pretty good for a cheep kit. Go for it! Island Mist also has a Black Cherry which sounds...