Recent content by KatyDinkle

Thanks. I think I'll start with this idea and move onto glycerin only if needed. I'm still aging some cherry wine I made last summer (with fresh fruit). So far, I'm not thrilled with it but maybe I'll try mixing a glass of this with the red before buying fruit concentrate. Thanks again!

There is an 800 number on the instructions which I did call (to determine the kit maker) but they were closed today (Sunday) and the message did not identify the company (strange but true). I'll check tomorrow.

When we moved, I lost track of the info on a 6 gallon carboy of red wine. I rarely make red and only use kits for them. Within my notes, I did find an unidentified kit instruction (I don't know why I didn't record the type) with some notes. I think this is the red I'm dealing with. Just...

It was topped off when racked into a carboy. My husband carried it to the garage and also remembers that it was full. It was topped off just moments before moving it to garage...so that juice (1/2 gallon) could have re-started fermentation?

LOL - I've got my OWN teens and believe me, I already ruled that out!

Making a Cayuga White with fresh, local juice. A quarter of my wine is now missing from carboy yet the towel underneath is not wet nor does it smell like wine (carboy is a little sticky on one side though). Here's what I did - can you tell me what happened? 10/15 Put 5 gallons of juice...

That is really interesting! So, would I carbonate each bottle and then cap it or do you have to carbonate it immediately prior to drinking it?

Just took an SG of an Angry Orchard - slightly below 1.030! No wonder I like it...sweet!

First time cider-maker, have made wine from kits and juice for about two years. I've read what I could find on cider making here. Went to pick-up local cider from my supply store and tasted their hard cider - didn't care for it! Too bitter and a hint of vinegar (to my untrained tastebuds...

This opens new doors for this frugal girl! So is my thinking correct? I make mostly kits ranging from $65-$110. I age them longer than instructed so making "quick wine" isn't my goal. Instead, I could purchase concentrate from this vendor for half of that price (or less) and get the same...

Apparently, all my juice needed was for me to worry enough to post the question - this morning it's bubbling away without any intervention! Thanks for your feedback, though. It reminded me to add nutrients BEFORE yeast and I'll jot down the baking soda tip for future use. The wealth of...

Purchased Cayuga White juice (with only sulfite added) from local vineyard in eastern PA. Day 1: After keeping it in fridge for two weeks, brought it to room temp and put 5 gallons of juice into a 6.5 gallon bucket. Day 2: Added a pound of sugar to raise SG. Two hours later, pitched...

Good to know. Thanks for the quick reply. I'll give it a try.

Update please? So, how did it turn out? I've got a kit in primary and considering leaving it in the bucket instead of racking to carboy (for now). Thanks!

Thanks, Calvin. Never thought of the competition. Maybe!