Recent content by lhunkele

I went with the Selection International Series and started it on 7-12. My SG was 1.090 and it fermented dry to .992, after adding the f-pack my FG is 1.000. Tried a small sample and thought it had a very nice flavor at this point to which I would say was more dry than sweet. I was also...

Humidistat is reading close to 75%, dehumidifier is running, thank you, I hadn't thought about that... I have the cork but now that it's dry you really can't see anything. I'll try to get a photo on the next bottle we open. It's on the bottom of the cork, the flat part of the cork that is...

Thanks Wade. I put a humidistat downstairs to check the humidity and can also run a dehumidifier if need be. Just for clarification, the mold (if that's what it is) is on the inside portion of the cork, and an additional note, all the wines I have bottled I have also put the foils on around...

I'm using natural corks. I've been sanitizing the corks in a sealed zip-loc bag with an open bottle of k-meta in the bag for 1-hr or so before bottling. I store the wine on it's side in a wine rack in the basement. I've only been making wine since last fall, so nothing is more than 6-month...

I apologize if my message was confusing, my question wasn't about the wine kit, I've made several, followed the instructions and they came out great. My question was about about applying the instructions from the wine kit to the skeeter pee... in part for skeeter pee... in part from...

Impatience getting the best of me... ... I'm at the point of waiting for SP to ferment dry which should be in a few days... Currently, I'm also in the stabilising & fining stage of a winexpert kit. The instructions for the kit say after fermenting dry; - do not to rack (sediment needed for...

Three weeks and four stores later I finally found the Old Orchard Cranberry Blend at Meijers - Yippie!! Really looking forward to this completing - practically have to put my first batch of SP under lock & key it is so popular!

I started my second batch of Island Mist Blackberry Cabernet about three weeks ago. I wanted to up the alcohol a bit and added 7-cups dissolved sugar with a SG of 1.078. Today I took a gravity reading and it was below .990 - I haven't seen that before :< Overall everything looks, tastes and...

Finally, three weeks after bottling my SP is slearing. Not sure if you can tell from the photo, but there is a fine layer of sediment on the bottom. I guess I was just too impatient. Overall everthing with this batch took longer, one-month to ferment dry and two-months to clear, but it sure...

I so want to try this one, but I can't find plain cranberry concentrate... What I did find (and bought) was 2-cans Cranberry/Pomegranate (all they had) and 2-cans Cranberry/Apple... What do you think, will this work for the Cranberry Lime, would you use them together or should I keep looking?

After a month I gave up trying to get it to clear, I'm just too darn impatient :tz Does it make a difference in flavor if it's clear or not? And what gravity reading are you shooting for after back-sweetening? ...just two more weeks, just two more weeks... ;)

How do I determine the sulfite level? I added a 1/4 tsp k-meta the same time as the super-kleer...

Oh yeah, I had a vortex... Now what?

What is the 'proper' way to degas? I just read a post that said. '...do NOT stir the wine too close to the surface, as this creates surface turbulence which can introduce O2 into the mix, while the objective is simply to remove the CO2..."$#%! - I've been whipping the crap out if it, top to...

Thank you for the suggestions Lon! I did the pssst test and yes I've got gas... Got the drill back out and it seems the more I whip it the worst it gets! It is possible to whip too hard or too long? I'm going to let it still for a couple minutes and attack it again... I'm a bit...