Recent content by Kreigle

Possible, I suppose. First two kits used BMX and the third has BM 4x4. Yeasts were done in 24hr starters with Go-Ferm, with some of the must added in a couple hours before inoculation. Usually going full steam by next day. I was actually thinking about something like that, but what came to...

I have a 7.9 gallon fermenter since I heard it was supposed to have sufficient room for 6 gallon kits. Actually 3 now since I picked up a couple used equipment kits. I have done 3 red kits so far (LE21 Marselan, FWK Syrah Forte, and now Vinters Best Sommelier Select Carmenere) and all three...

Not really enough, but life and work keep getting in the way. Same reason I was out of home brewing fot 20 years but not quite as bad anymore.

The bottle is RJS Rockin Raspberry I made last year. The fermenter is Winexpert LE21 Marselan I just mixed up. Will add yeast tomorrow once it has had a chance to warm up (basement is currently 61F and I have it upstairs where temp is currently 72F)

Welcome from the York area.

I noticed last weekend that it finally cleared. Racked it off the carbon today and SG looks like 1.010. Unfortunately for the wife, it does not taste much like kiwi right now so just going to let it sit while I decide whether to use conditioning packs that came with it or try source some...

That's good to know. For some reason I can't find the labels from the last two kits I ordered.

Checked SG again today. Not sure if this will ever finish fermenting.

OK, since it is the two week mark I went ahead and racked it off into another carboy, added another tsp of yeast energizer and popped in another package of yeast. I will also leave it upstairs where the temp is around 73 to see what happens. Initial tasting is still very sweet but also quite sour.

Gravity check today shows it still around 1.040 at 14 days. This started off at 1.106 and as my 3rd kit is the slowest ferment yet. Smells like a bin of overripe fruit with really strong alcohol smell, so I guess I will just warm it up some to rouse the yeast more and see what happens.

10 days later still going strong. Fermenting this one in cellar where temp seems to be around 64⁰F.

Thanks. While the other dogs haven't changed much, the puppy on the blue leash actually looks like this now

Thanks for confirming my thoughts. I figured since it appears to be a 'white' wine that I was supposed to use it. I do already have a Whites, Blushes and Roses book on hand to follow from another kit, so there's that at least.

The kids and I at Niagra about 4 years ago. Wife is not in picture because she was behind the camera. She now has a fifth dog plus dog sitting a sixth for a friend.

I first attempted making wine in the mid '90s when I first started brewing beer. I attempted two concentrate 'kits' (canned concentrate) that didn't turn out. First suffered from broken carby and second just wasn't very drinkable. By 1998 life had taken over and I didn't do anything beer or...