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This Kits SG Starts at 1.160. I made it almost a year ago and have about 3 bottles left. Its a very good wine if you have a seruious sweet tooth, yet it has a nice acidity. Its alot stronger Alcohol wise then a commercial icewine though

One word:OXYCLEAN! Its your best friend for getting labels off. Soak for about 5 hours come back and the labels will be floating in the water. The little bit of glue residue thats left on the bottles will wipe right off effortlessly. Make sure to get the Oxyclean FREE as it has no dyes or...

If you want a good kit Icewine try the Winexpert Selection Speciale ones. I made the riesling Icewine and it turned out very nice. I only have a couple bottles left. Here is a link to both of them. They both make 3 gallons of wine...

Sounds good. Look like I'll be getting this kit then.

Just wondering if anyone has made this and how it turned out? Sounds like an excellent wine, but cant find any reviews on it. Think it might be my next kit.

Wow that really sucks. All that wine plus the carboys :( They aint cheap. Hang in their.

Hi all. I am currently making a Gwertz using Alexanders Concentrate and Lalvin d47 yeast. Anyways reading d47 profile it says this "When left on lees, ripe, spicy aromas with tropical and citrus notes are developed" I thought that sounded just great for a Gwertz. Anyways what do you all...

One thing You might try is to ferment to dry and back sweeten with Xylo(dont know if i spelled it right) It doesnt have the funny aftertaste of the other artifical sweeteners.

I was thinking not boiling it might have something to do with it. Anyways I think its a combo of that and yeast as it is settled out on the curves of the carboy Like yeast will do when you use super Kleer. All in all I think it will be fine. Worried for nothing lol. Thanks for the quick...

The SG was stable over a week befor I added the K meta. Multiple Sg readings befor and after the k meta are the same 1030.

No I used Vintners Harvest VR21 yeast. I guess their could be wilds in it since I didnt boil the honey, but the SG is stable taken on many different days.

1. Its 3 gallons I used 9 lb of honey and 1 and a half bottles of Cherry juice concetrate (32 oz bottle) and spring water to bring to 3 gallons. Mixed all together and added 3 tsp of nutrient and 1 tsp energizer thats it for chems 2. The starting SG was 1130 and was in primary for 13 days...

Another pic. http://imageshack.us/photo/my-images/713/pict0020qr.jpg/

Hi their everyone. Well I think I might have a Problem. I am Currently bulk aging a cherry Mead. It has been in the carboy for about 10 days and I noticed about 5 days ago their was this all over the top of it and along the isdes of the carboy...

Thanks. After Some hunting on Keller's Site I found its 1.25 lb of honey to 1lb of sugar.

If I want to Sub the Sugar for Honey in a recipe whats the Ratio pound for pound? Thanks

Befor you add your K Meta and sorbate do an SG reading. Record reading and wait 2 or 3 days. If its the same fermentation is done and you can degass, stabilize and add Fining agents. The Hydrometer is your best friend when making wine

Im no expert on the subject but I would not use screw ons for anything you plan on keeping around awhile. I also wouldnt use port/whisky mushroom corks for regular wine. Port can get away with having those corks as its high in Alcohol 19.5-20%abv which preserves the wine. As I said Im no...

NP. Ya its ok if you stir up that yeast on the bottom as your fining agent will make it drop back out anyways. I guess if you have alot of sediment already its not a bad idea to rack into another carboy,but i dont think its really needed

Congratz Shen I also just bottled my SP. It truely is good stuff