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The bottles were on their side, and all I did was rinse them in Kmeta prior to putting them in the bottle. I'll try the scoring thing and see if it works. earl

Hey Guys I bottled a Meza Luna Red in October and went to try one. I have broken 3 cork pullers and resorted to drilling the corks out. This is the first cork problem I have had. I have attempted to open 3 bottles and they all have the same problem. Any suggestions to pulling a tough...

Proper acid will generally activate your saliva glands, assuming you are not hungry or suffering from some sort of Pavlovian response to something else. Take a sip and see. earl

The article stated that it was the equivalent of 100 bottles or red wine per day. I'm certainly going to give it a try earl

Country Get a straw and rack it into your stomach earl

If your fruit is extremely clean and your fermenter is properly sanitized you may not have a problem. But this is a fantastic opportunity to compare a couple of batches. When you rack this one to a carboy why not start another batch with the proper amount of Kmeta then compare the two...

Great Post George. The only problem I have with my corks is where to put them all. earl

I would like to step up to a 15 liter kit. Is there one that is drinkable in 6 months?? I really like a dry red with soft tannins. I am really thinking that Waldo's idea of the Aussie Shiraz is the way to go. A quick count of my store bought stash reveals 24 bottles, of which 16 are of...

SWEET MOTHER OF ANTI-FREEZE!!!! Pure Artistry! earl

So far from kits I have made a VR Bergamais, an Island Mist Reisling (yuck), a VR Pinot Gris, and a VR Mezza Luna Red. What would be your recommendation for another Red and White? earl

Wade I made an apple/raspberry wine earlier in the year and I sweetened it with frozen apple/raspberry concentrate. I added it just prior to bottling and the wine is just as clear as can be. I did stabilize with sorbate and used kc supercleer about 4 weeks prior to bottling. earl

You posted the last 2 threads about 80 minutes apart. I'm guessing that was just enough time to have a couple glasses of your artistry earl

Sangwitch My Bergamais tasted a bit thin also when it was young. I would mix it with a little Yellow tail to add a bit of body to it. I would use a 4 to 1 ratio of Bergamais to Yellow Tail Shiraz. So for example 4 ounces of Bergamais to 1 ounce ofShiraz. I used Yellow Tail Shiraz because...

Scotty I say go for it. You may have come across a great way to make a wine. Instead of Apple juice, I would add frozen apple concentrate and the juice. I may increase the body a bit. earl

Glenimus Where do you live? I live in Castle Rock. earl

Big Bertha Black Widow Wine Come on Waldo, I dare ya. earl

If you do not want a secondary fermentation then by all means stabilize. I'm not a big fan of uncontrolled fermentations happenning in the bottle. It leads to a mess and possibly a dangerous situation when the bottle is un-corked. earl

I really love a wine with some Cedar notes in it. My understanding is that the cedar comes from the grape and not from the barrel or from the addition of cedar to the wine. Has anyone ever tried to add a little cedar to the wine to get that taste?? earl

John K I used Brown Sugar in a batch of Hard Apple Cider last winter. It was pretty darn good and it added a dark color to the cider. This winter I am going to use corn sugar and some brewers yeast to make my cider. earl

John aka Winenewbie You've come to the right place for information and advice. Masta is the best and I highly recommend you head his advice. One common theme on this site is "patience." I've learned that you can't ruin a kit by waiting a few extra days between steps, but you sure can ruin one...