Recent content by mccollum_mac

Thanks, I'll try that.

Ok, so I'm still new-ish at making wine, and the best one I've made is a "skittles wine". Very unconventional, but I've done it several times and it is a big hit. This time I did it like normal but I think I racked it too soon from the secondary even thow it wasn't ready. I let it set a month...

If I turned it into sangria, could I mix it and then still bottle it normal like wine or do I have to process it a different way.

Well, I didn't test it before my first step. At my second step after adding the yeast it was 1.000. It does say it should have started at 1.048-1.052. Now that I'm all done clear and ready to bottle, it tests at 1.025. During all the steps it smelt like wine with a tiny yeasty smell, I felt...

Ok, I'm a total newbie. I started with a "winexpert, island mist" kit, for my first because it's fast and a fail safe right? Well not really. So when I was on my 3rd step of adding all the rest of the ingredients and clearing additives I noticed it was at a very low level and so wanting to...