Recent content by bbrown

K...that's pretty much what I was thinking but it never hurts to ask people who have been doing this for a lot longer than I have....thanks for the prompt reply...

When a company makes a wine kit that is a blend of two wines, is there a way to determine what the percentages are in that kit or are they usually a 50/50 blend? Thanks, in advance, for the replies:?

Tried another bottle and to my delight it is just fine...no problems and tastes as I remembered. Now to find another kit of the same....:)

Good one! I'm finding the same thing...very satisying ... BTW: I did not use distilled water per the kit instructions and, at bottling, the wine had no problems using Arlinton, TX tap water. But many thanks to all for all the info.....

Try this Australian Shiraz if George still has it in inventory. His Stock# 3590 (whenI bought it). World Vineyard Kit. My wife and I really enjoy it.

No direct sunlight. relatively dark room and in a rack laying on their sides. I'll do as you suggested and find out what the taste is like. I really enjoyed it when it was about 6 months old and if I can find another kit, I wouln't hesitate to make another batch. I'll just have to stop...

I just started this kit on 8-12-11. I'm looking forward to reading the postings here as I go along in my process. I didn't bag my crushed grape pack...I just added them in. This is the first time I've tried it this way. Right now I am just stirring and watching (full bucket almost). Keep the...

Made a batch and bottled it 11-09. I enjoyed all the bottles I have opened but I noticed that the last 4 bottles have darkened. All 4 bottles are in different shades of 'darker' than when it was originally bottled. Can someone tell me what happened? I'm about to open one of...

I have just purchased my Barolo kit (Renaissance Ltd. Edition) and I was wondering if using distilled water is recommended? Thanks...

Well now, there is an interesting idea! I have a bottle of 45 year old Hine cognac that I just might try in some of this port that I have. And I love cognac! Thanks Bart......

Thanks guys for all the info. I've got it all printed out and will check after New Years to see what, if anything, I will do to make my port better. Thanks again.....

Well then, let's say I wanted to add some brandy to my currently "stabilizing" 3 gals. of port kit. How much and when to add? Thanks....

I keep hearing about people "fortifying" their port when the make it. What does this mean and what is used? Thanks....

O.K. then..back on the 5th (when I went to Stage 2 - Secondary fermentation) the SG was at 1.010. Haven't gone to Stage 3 (stabilization & clearing) as yet. That is supposed to happen tomorrow if, as the instructions read, the SG By Stageis at 1.010 or less 2 days in a row. It is at 1.010...

Thanks troops...maybe one of these days I'll understand all that info on "diamonds" etc. or at least I hope so. The port is holding the SG @ 1.010 (68 degrees) today. If it stays there tomorrow, I'll go on to Stage 3 (stabilizing & clearing). The coloring is great and the aroma is also.