Recent content by MrWrong

I did not back sweeten. The syrup had enough sugar. I used a the type of clearing agent that has the two clear liquid packs (one containing chitosan). I am not at home right now so I cannot elaborate beyond that. Something like kwikclear. Adding the syrup did not cloud the wine, I just wanted...

Hi Folks, I added 3 liter bottles of Marco Polo Raspberry syrup to a 6 gallon carboy of Rhubarb Raspberry Wine. The wine was clear and had been bulk aging for 20 months. Following this I added a clearing agent and got a ~3/4-1" layer of sediment. On sampling the wine after clearing it seemed...

The supplier for Amazon is out of stock. I have found some sources in the US that will ship but the shipping costs are prohibitive. The cost for the product is about $8 plus nearly $30 shipping.

I wanted a highly flavoured syrup. I want to add additional raspberry flavour to a batch of raspberry rhubarb wine I am making. I hear that it would also smooth over after taste.

Hello Folks, I am looking to get a Raspberry Syrup to help finish a wine. A member on here recommends the brand "Marco Polo" but I cannot find it in Canada. I would really appreciate other notable brands. I am pretty sure that "Da Vinci", Monin, and Torani are all available here but I...

I think the syrup will be hard to find in Canada. Too bad, I absolutely love raspberry flavor. The one place from the states that ships up here charges 28$ per bottle for shipping!

Hi Folks, I started wine 1.096 S.G. This was too high. I do not know the S.G. now but it is dry. So inverted sugar and glycerine will help with the taste? I had no idea. I am gonna look into that raspberry syrup! Sounds great. MrWrong

hello Folks, I started a Rhubarb Raspberry wine back in April. I racked it today (3rd time) and though I really liked the initial taste the after taste though not bad was rather unimpressive. I am wondering if their is anything that I could add at this stage to spruce up the taste at the end...

I take it from the some responses that crabapple wine does not really present any unique challenges.

Did see the tread and figured that I should not distract from what someone else is asking. I guess I need to go read the rules. Sorry.

I did use 6.5 #'s apples per gallon. I added sugar to 1.081 assuming some additional sugar is going to be released from apples. I do not have a kit to measure TA, I guess it should be on my list of things to invest in.

Hello folks, I am making my first batch of crabapple wine. My brother tells me it is a difficult wine to make. Can anyone tell me if there are precautions I can take to ensure changes of success? I am using a Jack Keller recipe. Can I reuse the crapapples to make a second wine...

I'll cross my fingers that it is OK, those cherries were hard to find. Thx for the help Julie and MrPoland.

Hello folks, I made 3 gallons cherry wine from recipe number 3 found at JackKeller*com. See below. Cherry Wine [Dry] (3) 8 lbs morello cherries 2-1/2 lbs sugar 1/2 tsp tannin 1 tsp pectic enzyme 7-1/4 pts water 1 tsp yeast nutrient Port wine yeast...

thx for all the help. Useful and informative.