Recent content by KG233

Vcasey - yes, I intend to order the White Shiraz again - just need to free up some carboys first... I have read really good reviews onthe White Shiraz- which urged me to order it in the first place. Might have to try and work this kit in sooner than later!!!

For Cellar Craft - the letter corresponds to the month, the next two numbers are the day of the month, and the next digit is the year. I think the rest are just manufacturer codes or something. So your first kit should be February 17, 2009 and the second kit January 7, 2009. Looks pretty good...

I just bottledthe Mango Mint Chenin Blanctwo days ago. It did not taste hot due to the sugar I added (only upped to 1.070). At this point in time I am really only tasting the Mango, not so much the mint. I only had a small sample though. I made the Island Mist Mango Citrus Symphony last year -...

The Watermelon White Merlot is a RJ Spagnols Orchard Breezin kit. It is one of my favorites. I have a second kit of it ready to go - this time I plan on adding extra sugar to it. The only issue I have had with the Orchard Breezin kits is getting them to clear. It seems like it takes a lot...

The Super Kleer is doing the trick - I'm relieved. I added it this morning and it is clearing, dropped a good amount of sediment. I promised my Mom part of this kit for Mother's Day. I know we won't be bottling by then - but sounds like it will be worth the wait!

I think I am also one of the unfortunate ones having issues with getting this wine to clear. I racked, degassed (after making sure the temps were in the 70's) and am at a loss. I am trying to be patient with it. It started clearing, about 1/4 down the top of the carboy and then it got that haze...

Finally started the Mango Mint Chenin Blanc today . I added an extra 4 cups of sugar (as a slurry), which boosted my SG to 1.070. I opted not to use 1/2 the F-Pack this time. I will make another post withinthe nextmonth or so to let you know how it turns out.

Unfortunately haven't had a chance to getthe Mango Mint Chenin Blancone started yet. Since you asked, I will make an extra effort to get it going this weekend... I will make sure that I post back on the progress as well as final outcome. I like Mango and Mint myself - so it will be interesting...

I sprung for the Mango Mint Chenin Blanc when George had the March Madness sale. I just need to find an empty carboy now... I plan on adding a few pounds of sugar to it, not sure if I am going to add 1/2 the F-Pack into the primary or not. I was hoping somebody else might get one started first...

This might not be the same problem you are having - but just wanted to throw it out there... Iremember that the Orchard Breezin red kits (i.e. Watermelon Merlot) were having issues in the past. I followed the instructions and ended up with sediment in the bottle - even though it looked...

Since it's been a few months since the last post in this thread, was wondering if anyone has noticed any changes in taste to this yet? I might be able to get my hands on another one of these, but am hesitant due to the comments so far.

Thanks again for everyone's input. I tasted the juice/wine, and it's pretty good. My SG is at .998 right now, so I am thinking I will forgo the MLF and stabilize it around .994 or so. I am thinking I just might have to try a Meglioli kit next... I am considering the Chardonnay.

Thanks Wade. Will definitely look into getting a tester very soon, and go from there.

Any suggestions on whether I should let this go through MLF, or not? I was thinking about stabilizing it around 0.994 or so (by adding the potassium metabisulfite and sorbate). I have seen two different sets of instructions from Mosti saying to let it go to 0.990/0.992 and not add any...

I just picked up a Mosti Fresco Barolo yesterday. This morning it is fermenting away. I was thinking about adding raisins or currants to this, based upon what I have read in some forums. Just wanted to geta few moreopinions on it. Do I use regular sunmaid raisins? How much should I use for a 6+...