Recent content by Daytona249

OK thanks. I do have a fair amount of sediment

Thanks , will try that In a month or 2 . It has been 3 months since adding clarifier

@winemaker81 Iam having the same issue with pear wine . How much pectic enzyme do you suggest?

@Bmd2k1 I have done just that and did not notice any bourbon flavors at all which is what I was looking for, but found the oak hints seem to be softer. For the hint of bourbon I was looking for I added straight bourbon at a rate of 40ml to 60ml per gal and was happy with that. For my...

Thanks a million BigDaveK

@ bigdavek not to get you off track with your next surprise for us 😀 but have you tried beet wine. Don't know anyone that has , I just thought it was something I might consider if anyone had input or recipes.

The kits i got have a best before date of May 2025 i doubt if your kits would be old product. Sure can't go wrong at that price point.

Semi - cured🤣🤣

Ya I got mine for buy 2 get 1 free so works out to $ 280. Canadian for six kits, that's what , about $100 US.😝😆😝

I just started a Corvina and will be doing 2 Nebiolos and 2 Shiraz in a month or 2 . I like full bodied reds so will probably try shorting water to 20 litres and ad some sugar and peppercorns on 1 of each kits to see the difference.

Thank y'all for you info

@suzyq2 how much peppcorn/ allspice did you add ?

Has anyone made their kits? If so what did you think of them? This will be my first time , hoping they will be be good with some tweaks.

I ordered 6 kits from them and one arrived punctured full of air. I emailed them and they told me it would be fine that it just started fermenting that's all and to just start the kit right away . Not much for customer service. There goes the savings.

Perhaps not silly at all. I did just that back in July. I bought retired Bourbon barrell wood chunks and wood chips. I just racked and removed the chips after 4.5 months of soaking. I used roughly 40 grams per 5 gallons of wine and it worked quite well. Should be able to get a better idea...