Miracle Wine Kit?

[Rusty Nesmith]

I grew up on MD 20/20.

 

[crabjoe]

Update on the Sav Blanc...

IT SUX!

I just went down to taste test it and it's not like any Sav Blanc I've ever tasted. The bites gone and it's got a weird aftertaste. Also it's buttery tasting. It's just weird.

I'm going to bottle it and see what others think of it.

 

[Swedeman]

2 liter kit, huh? Let assume the concentrate in kit was 68 brix and that a none concentrated sav blanc is 20 brix. That means that they have concentrated the juice 3,4 times and that equals 6,8 liter grape juice. Those roughly 7 liters of juice will in turn be diluted to 23 liters. So no, it will (hopefully) never taste like any commercial sav blanc...

 

[crabjoe]

2 liter kit, huh? Let assume the concentrate in kit was 68 brix and that a none concentrated sav blanc is 20 brix. That means that they have concentrated the juice 3,4 times and that equals 6,8 liter grape juice. Those roughly 7 liters of juice will in turn be diluted to 23 liters. So no, it will (hopefully) never taste like any commercial sav blanc...

I don't know how much sugar was in the concentrate. You have to add a ton of sugar to get it to where you want it..

 

[Mismost]

I grew up on MD 20/20.

Don't you mean fell down on MD20/20

 

[beano]

I grew up on MD 20/20.

Don't you mean fell down on MD20/20

Not to brag mind you but, I have done both!

 

[kevinlfifer]

I can't find that concentrate in either Amazon or Ebay. I have made wine from 1/2 gal concentrate and you do need to add sugar back. I did a Ruby Cab years ago from that stuff, added marquette skins from cake of a local winery. It turned out great. I added 4 bottles of the Cab Sauv concentrate to reclaim this batch https://www.winemakingtalk.com/threads/specific-gravity-of-juice-off-the-scale.69057/
It seems to have worked well. These concentrates have their place but only as a starting base.

 

[crabjoe]

I can't find that concentrate in either Amazon or Ebay. I have made wine from 1/2 gal concentrate and you do need to add sugar back. I did a Ruby Cab years ago from that stuff, added marquette skins from cake of a local winery. It turned out great. I added 4 bottles of the Cab Sauv concentrate to reclaim this batch https://www.winemakingtalk.com/threads/specific-gravity-of-juice-off-the-scale.69057/
It seems to have worked well. These concentrates have their place but only as a starting base.

If you're looking for the Miracle Wine kit, just go to
https://www.purewineplace.com

 

[SassyBoots]

I've also purchased this wine (the Shiraz) and am disappointed. Tastes very thin, so I've tossed some more oak into it and will leave for a week before racking again. Might be ok for making spritzers with sprite? Not sure how well it will set in the bottles. Not going to use plain sugar for backsweetening, I'm going to use a wine conditioner. I heard somewhere that adding Glycerine to a wine will help with body? Also, this stuff is giving me heartburn - no other wine I've made has done that.

 

[jody kinniburgh]

I was browsing Amazon and found some really cheap wine kits call "Miracle Wine". I'm talking $40 for a 6 gallon kit.

Right off the bat, I see a problem because it's a 2L extract kit. Seems crazy to be able to make 6 gallons from 2 Liters. I looked up the seller and it seems to be a company in Canada called The Wine Place in Montreal. Based on the Google reviews, they seem to be a decent company.

I tried to call them to get more info on this kit, but got voicemail.

I guess my question is, does anyone think it'll be anywhere decent, or would I be throwing money down the drain?

It just seems to good to be true... At least for anything half decent.

BTW, they say the extract is made with "ThermoFlash Vacuum Extraction" Whatever the heck that is.

I just was attempting to try this and legit spilled half down my drain.

 

[BernardSmith]

I made the Vallapocella followed there instructions to the T . Mine didn't turn out that thin as others have mentioned, but as I make more and different kits I'm starting to learn that consistent temperature might just be one of the most important aspects of making wine next to sanitization. this kit wanted to ferment at 26 degrees Celsius with is more than all the other kits iv done .

A consistent (constant) temperature is one thing but a specific temperature has to do with the preference of the yeast that the kit included. Each strain has its own preference and the preference i typically given as a range with the optimal temperature usually being towards the lower end of that range. Just an example, but EC 1118's preferred temps are between 10 and 30 C (or 50-86 F) which is why , presumably, most kit manufacturers include that strain since it will ferment in just about any wine room that just about anyone would consider bearably hot or cold.