Search results

I've made both of these Paklab's ports and both turned out great. I added brandy to the red port, but left the other as is.

Just returned from the south and collected about 15 wine boxes (with 5L plastic bags). I found I can remove the spout, clean and sanitize the plastic bags. Plan to re-fill (as I started 2 fruited wine kits). They work great stored in the frig and much easier than grabbing a new bottle...

I know the formula to calculate the %, but when it says Ending S.G., is that the reading just before bottling?

To which type wines have you added raisins and how were the raisins processed (curshed, mashed, etc)?

Does the Welch's grape juice add any flavor or just increase the alcohol content? What does the white juice do?

I know that adding grape juice, like Welch's, will increase the alcohol, but will it change the taste of the wine?

I'm not a wine connoisseur but would like to buy good kits. Can one assume that the higher the percentage of varietal grape juice in the kit the better the quality? So that 7L would be low quality(unless its a summer wine), 16L good and 23L the best or better?

Notice that the supermarket has Welch's 100% Juice (not blended) 1.36L and the frozen 341ml. I was planning to use the frozen and adding about 3 ctns to a kit, but now I considering the 1.36L juice. Do you think the 100% juice is as good? Same? No Difference? If added during fermentation what...

Paklab in Canada has a new website. They are now listing all the products they carry and the prices. I just bought the Diamanti Port (at a higher price else where) but am still looking forward the the end result. http://www.mywinemonvin.com/products

I have a Diamanti Port working and plan to age in the carboy for about 5 months. Should I add the brandy before I leave (will age for 5 mo) or add when I get back, before I filter and bottle?

I've read on some threads where people say they make only 5 gal instead of 6 gal. I assume they are adding 1 gal less water initially. Is this a recommended practice and if so would you add more of a similar wine to top off at the later stage?

Guess no hobby is cheap, but I didn't realize how quickly the initial cost went up. 1. Started with a Starter Equipment Kit $98.00 2. Added a Wine Kit $65.00 3. Found a Glass carboy $15.00 4. Bought some bottles $15.00 5. Found a Floor Corker $25.00 6. Decided I needed a Thermoter & Auto Siphon...

I made a kit of Cabernet Sauvignon and added a litre or two more water than I should have. The must has just about completed its second fermeting. Reading is currently 0.0995. I'll check it again tomorrow to see if it's the same. I had planned to add a commerical Cab to top up the...

All items sanitized. so when a test sample is taken from the carboy, can it be placed back into the carboy?

Is anyone using the wrap around heaters? I was told they will warm the must as needed and will raise the temp is placed lower on the carboy.

I'm planning on starting a Diamanti port kit and plan to leave it in the carboy for about 5 months. Should I add the brandy before or after the 5 months, and for 23L's how much brandy should I add? Or is a personal taste thing? Thanks

If one wished to leave wine in a carboy, how long can it sit? Assume you would leave the airlock on.

I just started my second kit (Winexpert Island Mist Peach Apricot Chardonnay) and the instructions states specifically not to stir once the yeast is added. Instructions on my first kit (Onyx Cabernet Sauvignon) says to stir after adding yeast and stir twice a day for the 5 day period. We...

I'm new to wine making, but have enjoyed the fruits from others. Finally decided to take the plunge, but will stick to using kits for the simplicity and the results I've seen others who use kits. Surprised to see so many from the US given how inexpensive wine is compared to what we pay in...

I notice that most of the purchased wine has a plastic cork. Has anyone used these or are the regular cork the best way to go?