Recent content by CajunJay

I did it before using lees from an elderberry cabernet. Other than making the pee a darker than normal color, I think the lemon juice and sugar ended up taking over. It wasn't tannic or anything. Of course this will depend on how good of a racker you are.Go for it. It's just pee!

Jim, The skeeter pee is a good suggestion. Might I also suggest making wine from a cheap juice if you can get your hands on some. Apple wine made from juice and then sweetened with a can of apple juice concentrate is hard to top when you are working on a budget. Good luck.

Pomegranate is so acidic that when I made it I diluted it by almost 50%. Of course I augmented the primary with 2# of concord jelly and poured it all on the lees of Sangiovese. I checked the pH prior to ferment and it was 3.5 so right in the correct range. I bought 10 jars of that jelly...

If you haven't dumped them all out yet, try adding some different quantities of acid to them and then taste. If they taste flat the acid will change that. Taking a cheap kit to it's full potential is an art form.

Bob, that looks outstanding! great job on the labels and the mead.

That looks great! I started a muscadine port about a month ago but it was a fly by night operation. I cleaned out a freezer and 2 huge Target bags of jumbo black muscadine were stuck in the bottom of it. I was prepared to be disappointed but they were in great shape. I added a few gallon bags to...

2 words! Pineapple Jalapeno. Sweet then hot. Sweetened with pineapple concentrate then cleared. A nice combination IMHO!

You can always adjust acid just prior to bottling. It probably isn't that far off the mark. If your wine has a good nose but tastes flat, add a little acid. It will make all the difference.

Wade, I am just starting my Suisun Valley PS. I got 22.5 brix and 3.4 pH. WOW you got your grapes early. If I remember correctly I think these are Suisun via Lodi but wouldn't testify to that. It's just what I remember. I made no adjustments and it's percolating nicely on the skins. Jay

Danny, If the grapes are currently frozen some of them will be split and giving up the juice as they thaw. I ALWAYS ferment on the pulp and skins of the muscadine, be them red or bronze variety. I am more concerned with the flavor/taste of the finished product and not the color. If I want to...

Banana wine, if made using the skins of the banana, will contain tannin. Tannin helps wine age. I have made fruit wine and added it and then not added it. It really depends on what you're after.

I am interested to know what you guys think of the final result of this kit. I have one on hand but haven't started it yet. I am waiting for the fresh grape season to come and go then I'll get crackin on this one.

Dean, don't get me wrong. I bottled a CC Zin that I thought was fantastic. None of this wine has turned out fantastic but turned out pretty darn good considering the cost and expectations. It is really all about expectations isn't it?! As for the tweaks, well that is another reason I started...

Dean I hope we aren't enemies! Send me a PM for my addy. I will take any of them you would like to send. I am drinking the Barolo as I type.

I've made 2 of these kits although I haven't made them exactly per the instructions. I started them at 5.5 gallons and added a little tweak to each one. I never topped off. I was just looking at my notes last night because someone wanted to know if I would make them a Barolo kit. Guess the...