Recent content by earl

The bottles were on their side, and all I did was rinse them in Kmeta prior to putting them in the bottle. I'll try the scoring thing and see if it works. earl

Hey Guys I bottled a Meza Luna Red in October and went to try one. I have broken 3 cork pullers and resorted to drilling the corks out. This is the first cork problem I have had. I have attempted to open 3 bottles and they all have the same problem. Any suggestions to pulling a tough...

Proper acid will generally activate your saliva glands, assuming you are not hungry or suffering from some sort of Pavlovian response to something else. Take a sip and see. earl

The article stated that it was the equivalent of 100 bottles or red wine per day. I'm certainly going to give it a try earl

Country Get a straw and rack it into your stomach earl

If your fruit is extremely clean and your fermenter is properly sanitized you may not have a problem. But this is a fantastic opportunity to compare a couple of batches. When you rack this one to a carboy why not start another batch with the proper amount of Kmeta then compare the two...

Great Post George. The only problem I have with my corks is where to put them all. earl

I would like to step up to a 15 liter kit. Is there one that is drinkable in 6 months?? I really like a dry red with soft tannins. I am really thinking that Waldo's idea of the Aussie Shiraz is the way to go. A quick count of my store bought stash reveals 24 bottles, of which 16 are of...

SWEET MOTHER OF ANTI-FREEZE!!!! Pure Artistry! earl

So far from kits I have made a VR Bergamais, an Island Mist Reisling (yuck), a VR Pinot Gris, and a VR Mezza Luna Red. What would be your recommendation for another Red and White? earl

Wade I made an apple/raspberry wine earlier in the year and I sweetened it with frozen apple/raspberry concentrate. I added it just prior to bottling and the wine is just as clear as can be. I did stabilize with sorbate and used kc supercleer about 4 weeks prior to bottling. earl

You posted the last 2 threads about 80 minutes apart. I'm guessing that was just enough time to have a couple glasses of your artistry earl

Sangwitch My Bergamais tasted a bit thin also when it was young. I would mix it with a little Yellow tail to add a bit of body to it. I would use a 4 to 1 ratio of Bergamais to Yellow Tail Shiraz. So for example 4 ounces of Bergamais to 1 ounce ofShiraz. I used Yellow Tail Shiraz because...

Scotty I say go for it. You may have come across a great way to make a wine. Instead of Apple juice, I would add frozen apple concentrate and the juice. I may increase the body a bit. earl

Glenimus Where do you live? I live in Castle Rock. earl