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I figured that too. I'm going to order some 375 ml bottles as I can see a bottle lasting a while when opened.

Thanks Bart. I'm doing this pretty much to the letter. I have seen a couple of posts about adding oak. And I think the SJS site actually suggested adding some brandy. But I think I'll pass. But It's going to be dang sweet, and strong. Don't know much about sherry, but I'm guessing sherry...

Making my first sherry and a little nervous. This is the Cru Specialty Craem Style Sherry, 24502. The instructions say do not add water which yielded about 2.75 gallon in the primary. There's a 1.5 liter fpack, so with my low math skills this should come out to the 3 gallons it's supposed to. My...

Just a recap. This wine came out great and ready to drink immediately. Everyone who's tried it loves it. I went by instructions and it is a bit sweet, but full of flavor. Drink this one ice-cold or even over ice.

Home depot 5 gallon paint strainner bags are awesome. I also use the strainere bags you can get here. Both work well but the paint stariner bags are my choice now.

Well I did find some apricot wine flavorings at other dealer sites, none here. For about $5 I can get a bottle to try. At this point it's not really a rush as it's safely bottled. I may experiment a little in the future, which is always fun. And it's not bad as is. I also have some pear wine...

A couple of weeks ago I bottled a peach chardonnay from Orchard Breezin. I did the tricks I've seen here: added sugar and half the F pack up front. Finished it out, added the remaining f pack, racking, etc. Bottled it and it is delicious with a strong peach taste and smell. So I did the same...

I also made the ancient orange and really can't stand it. I know I don't care for tea with all that spicy stuff so shouldn't have been surprised about the mead. I think I used crushed cloves which probably didn't help. Luckily I only made a gallon. I gave up on mead beforeI ever really started...

I like.

Well, I was actually not going to use it in the mash. Rather after fermentation, clearing, and before adding any fpack or sugar (in other words dry). But I hear you and will rethink this. If it really worked it would probably be more than $5.

That's about what I had read I guess. I was doing to use it more for those times when I just want a second check. Or when I have such a thick mash of fruit that it' hard to get sg.

I'm going to get one of these vinometers. For $5 it's a pretty low risk purchase. I was just wondering if anyone here had tested one of these and what were your results?

Man goes into a "ladies" biker bar and walks up to the counter. To the blond bartender he says "Hey, you want to hear a blonde joke." The bartender says: "Sir, look around you." He looks around to seemore blondes. "This is Barbie and Bobby Sue. This is Venus and this here is my good friend...

I should have named the thread "what not to do..." Last night was a train wreck. A week ago, per instructions, I had thrown the grape pack in. I had also thrown the oak in, not per instructions. The mistake I made, not the first, was not to use a strainer bag. Last night I was ready to rack it...

I have no pump. I have just starte looking at the pictures of set ups on this forum. If I don't go house filter, I'm wondering if I couldn't set up 2 or 3vinbrites inseries with differnt meshes and maybe even a screen in the first filter.

I'm afraid most of it needs aging so you wouldn't want it. Where is "a few miles from here?"

I'm not filtering. My thinking is a little sediment doesn't bother me (I even see some in commercial wines from time to time) and I'm not entering any contests. How perfect does it need to be? But I really see issues with wines from fruit that I don't rack long enough. I have a bunch of pear...

There was a post here somewhere of someone who had to move a bunch or carboys. Myself I would just bottle it, even 1 gallon bottles, because you know you will stir it all up moving it. Last count I have over 150 bottles of wine in my closet. I've been wondering why I'm making 2 kits right...

No offense taken. I actually had a laugh. But compared to folks here with a hundred or so kits or their own vineyard and wine cellars, I'm pretty much a poor boy operation. Bulk aging is not even an option for me because I have no space for carboys. But I can always squeeze a few more bottles...

Put it in and buy another one for the next batch.