Recent content by Eddie_G

If the wife is happy life is a lot easier. :cool:

I had good luck recently tweaking a Fontana Cab kit for maximum flavor. Fontana is not an expensive kit so I wanted to tweak it up a bit. I under-diluted it so I was making only 5 gallons instead of 6. I added 2 lbs of Star Sapphire grapes (crushed) and 2 lbs of blackberries (crushed) to a...

OK so I have a question on this wine. It is currently in the secondary in the latter stages of clarifying. The wine was fermented to full dryness. RJS gives you a sweetening pack (simple sugar) with the kit. Anyone have any experience with this? Does adding the full pack make the wine...

Thanks everyone I have an RJS En Primeur Trio White kit on the way. Looking forward to it.

Thanks. I will look into those. Ed

Hi everyone. I am running low on white wine and need to make a batch soon. I have tried a Master Vintner Chardonnay 6 gallon kit and it turned out fine. However, is there anything better out there? Always looking for better! Would prefer to stay with a 6 gallon size. Also not really...

Thanks. The 1 gallon jug is the only one fermenting and it has never had sorbate in it. I will let it run - like I said I'm not in a hurry. The 3 gal carboy has no signs of fermentation - just waiting for it to clarify. Cheers

I fermented on the cinnamon stick. Not sure how old the pectic enzyme is. I ordered it early in 2021 for blueberry wine. It is the liquid kind.

Yeah, well the saga continues. The fermentation re-started a few weeks ago at a snail's pace, in both bottles. And the wine clouded up again. I let it run for a couple of weeks in the 3 gal carboy and then racked, K-Meta and sorbated it, and hit it with pectic enzyme again. It is slooowwwly...

My son who lives very far away from me sent me a wine kit for Christmas. It is a Fontana Cabernet kit. Ordinarily I would be thrilled, but I just made a batch of Cab a few months ago. Still have 22 or 23 bottles of Cab and 8 bottles of Cab / Merlot blend in the cellar. It was a Master...

Well, I do have a little bit of wine in a separate container that did not get the fining agents. So I could conduct a small, ahem, experiment (you know, serious scientific stuff, not just enjoyment ;)) and let you know. Although the clarified material does not lack any apple flavor. It's...

Update: Apple wine fermentation has pretty much finished. Hazy. Hit it with pectin enzyme and it cleared somewhat. After several days, added kiesalsol/ chitosan and it clear up a good deal. Seems more clear in the glass. Taste is pretty snappy as expected, not sweet which is fine with me...

Thanks for the responses. I don’t think it has stopped fermenting. It is producing one CO2 bubble thru the airlock every 4 seconds. This yeast is just slowed down. Also, didn’t mention it but I did freeze the cut apples prior to ferment. I will take your advice and ferment to dryness just...

I've never seen banana wine in any store. Congrats on how it turned out. Enjoy!

I have a question or two about an apple wine I currently have in the secondary. Here is a quick synopsis of what I have done so far. I'm still learning a lot and have only made a few wines so feel free to offer your guidance and help. You won't hurt my feelings. 14 lbs of Staymen Apples (old...