Recent content by AUwiner

I recently bottled wine from this kit after bulk aging for 6 months. I was really disappointed in the taste at this point. The wine seemed very "shallow" tasting. It has no real body at all. Do you think this is possibly just an aging issue? This is my first kit from the series and I was...

Have any other members made this kit? I have been very satisfied with all the Winery Series kits I've made previously as they all turned out excellent wines. The Meritage I recently bottled was bulked aged for 6 months. The wine is not bad but it has what I consider a really shallow taste. With...

My muscadine wine from last year is now 4 months old. I've just finished about a month cold stabalization. The problem is the wine just doesn't have much fruit flavor. It was made from Carlos grapes but I suspect I was probably a little light on the fruit since the vines didn't have a very good...

I have made numerous wine kits over the past 4-5 years. All have been either Vineco or RJ Spagnols. The instructions for the two brands are almost identical for every step. I recently started my first Wine Expert kit. The instructions call for re-suspending any sediment during the degassing and...

My white muscadine wine is about two months old. It has been racked 3 times and is now in a carboy to cold stabilize. Prior to the last racking I added required sulfite, sorbate, additional sugar, and a clarifying agent. After a couple of weeks I racked it again into the present carboy. When I...

I want to bulk age some muscadine wine in a 5-gal. carboy. I added 1/16 teaspoon of K-meta per gallon at 50 days along with a clarifier when the wine was racked from the secondary fermenter. I plan to rack it again in about two weeks to the carboy. Based on kits I have done, I assume I have...

I've never adjusted acidity in muscadine wine before but would like to try it this year to see if it will help reduce the acid crystal formation. What TA level should I target? The muscadines I'm using are Carlos.

What is an adequate temperature to cold stabilize a wine?

I need to add some extra favor to my muscadine wine. I can purchase bottled 100% muscadine juice from a local winery but it contains Citric acid and Erythorbic acid to "preserve freshness". Will these cause any problems in using this juice to make a fruit pak?

I was advised to add this to a weak wine on a previous post. What is it?

The muscadines were a mix of three unknown varieties, but most were a bronze type. Right now, about 6 days into the fermentation, the wine looks like a light rose. I have always had to backsweeten my muscadine wine in the past, but I'm not familar with the syrup you refer. Thanks for the advice.

Yes, I did add the enzyme. I didn't really think the alcohol would be too low since the starting solution had a correct sg for that volume. I am more worried that the wine will not have much favor or will just taste watered down. How should I have started it?

I recently started a batch of muscadine wine. Previously I have added water and sugar per a recipe amount. This time I decided to mix to a specific gravity. I used 30-35# of fruit which in the past made 5 gallons of wine. After crushing fruit I added it to a mesh bag and squeezed out (did not...

Sorry, that is a combination wine.

With 30+ pounds of muscadines, you have enough to make a 5 gallon batch without blending unless you just want to have a combination wind.