Search results

Despite these Orchard Breezin kits not really being the style of wine that I like to drink, I can't help but notice that people love these things. I made the Strawberry Riesling kit list summer and everybody loves it. My in laws want to buy a couple of kits and have me make them so I said what...

I hear you g8keeper! The wife might have me buy my own house soon!!

That is my fear. Im an all grain brewer and I brew 2 6 gallons batches per month on average...throwing wine kits in the mix just turned my basement into a mad scientist's lab!

...and now its bottled. Summary: 3 week primary fermentation using 1/2 of the F-Pack up front. After adding the last 1/2 of the F-Pack and clarifying, I bulk aged for 4 weeks. Yesterday: BOTTLED! Its tasty. Again, it isn't to my style regarding wines but for a nice warm day patio...

I added it 2 days into the fermentation and it fermented down to .097. Quite Dry. I did leave it for 3 weeks rather than the 2 weeks recommended by the manufacturer. In fact, I have currently allowed it to clear for 3 weeks rather than the 2 weeks the manufacturer suggests. In brewing, I...

That is what I just did with this Strawberry Riesling. I added just over half of the pack 2 days after the primary fermentation began. Turned out really nice and cut back the sweetness. Im quite happy with the results.

Very happy! The wine isn't my favorite simply based on the style of it, but it turned out wonderfully. Incredibly clear, tasty and no off flavors. I'll give it another 2 weeks to bulk age and bottle this sucker up. Now to move on to a higher quality kit.

Gimme some Zin and a nice Malbec and I need no other wines Flem! :sm

Yeah, I know. This one is for Momma and she enjoys a sweeter wine now and again. Its not necessarily that I dont enjoy one on occaision, but 1 glass is all I need.

...checked the gravity this am and its at 0.997! It was as dry as a popcorn fart! :) Heres to hoping that 3/8 of an F Pack doesnt back sweeten it too much.

'Twas my intention. :try I loathe sweet wine. Depending on how sweet this one turns out with half the F-Pack to backsweeten, I may use then whole thing next time.

Yesterday marked 1 week since pitching. I did decide to add half of the F-Pack in the primary but I waited a few days until I had a vigorous fermentation going. Yesterday, I pulled a sample to test the gravity and it was down to 1.017. (Not sure how many gravity points I added by putting some...

It is definitely a consideration for me. I generally wouldnt, if making a beer, add a flavor adjuct only during primary fermentation as it will get a healthy CO2 scrub and blow off. I doubt all of the fruit flavor will get scrubbed so hopefully the last 1/2 of the f-pack (post fermentation)...

In reading some posts regarding limiting the sweetness of these kits, Ive taken advice (which I hope is good advice) and I added just over half of the F-Pack. I mixed the kit on Wednesday and airlock action began Thursday evening. So, I figured it would be best to wait a few days to have a...

My wife and I LOVE good Viognier. They say its the red drinker's white. My wife likes red but prefers whites, I vastly prefer reds but tend to fall in love with richer, higher alcohol, fuller bodied whites when I try a good one. How would you describe the Viognier kit you made?

Has anybody made a Premier Cru? I saw a few at my LHBS for 99 bucks and cant help but notice the $99 price tag.

Good point. I think Im going to replace the Grenache with the Cellar Winery Series Chilean Malbec and push it up to #3 on the list.

I just mixed and pitched an Orchard Breezin' Strawberry Riesling yesterday (01/25/12). Target OG was 1.050-1.060 (hit 1.057) and I considered a bump but didnt (being my first kit.) Do you think adding some invert sugar after pitching is acceptable or should this only be done prior to pitching...

Cool idea! Thanks!

Well, I started with a simple Orachard Breezin' Strawberry Riesling to get the hang of kit making and things went very well. My brewing knowledge served me well and I was VERY attentive to the instructions and of course sanitization. It called for a specific gravity between 1.050 and 1.060 and...