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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.

Grateful for the help. Still wondering though if there is an S.G. that the wine should be moved regardless of the days? Nobody is mentioning S.G. in their replies, Is S.G. really not important in primary fermentation? thx

So 10 or even 14 days is OK to leave in primary fermentation as long as pulp is submerged. Good to know. What if fermentation is slowing and S.G. is reaching 1.000 or less?

My first post. I am making 3 galloons of mango wine according to a recipe I found on Jack Keller dot com. My concern is that the recipe requests that I leave the fruit and nylon straining bag in the primary pail for 10 days. I am concerned about this time frame. I am afraid it is too long...