Recent content by NewfieMike

First batch of DB bottled this weekend. Notes: Used 32oz instead of the 48 of ReaLemon; double fruit; aged 3 months then backsweetened right before bottling. Used a simple syrup of 2 cups sugar. I'm surprised how tart it was with 32oz, but really enjoyable. I'm planning to leave at least 3...

Welcome to WMT !

wow, really good deal for someone starting out in your area. Bump

I noticed some of the kits listed here are a few years old (i.e, the RQ/LE) Perhaps with some aging, you'll see more FW kits on the list ;)

Welcome to a fellow East Coaster !

Wow, what a great read. Thank you very much for brining this thread back. Really good discussion and lots of information for the newer winemakers like myself to digest. I also had no idea the additives wineries are using to achieve consistent results year in, year out.

I like to add the f-pack right after I stabilize/degas the wine for Orchard Breezin kits. Here's a good little discussion on backsweetening you might find interesting RJ Spagnols - RJS ORCHARD BREEZIN Blackberry Blast - to oak or not? Others have added 4lbs of sugar in the primary and use the...

Thanks so much for the replies Craig and Bryan, always appreciated ! I'll go ahead and add the extra pectin pack post fermentation. Absolutely, and I believe it was one of your previous post that gave me the idea, since it's something you do =) Unfortunately, its really hard to get those...

Hi all, I'm starting the kit above and it's my first time using Pectin enzyme in my primary. I know a few of you do this and/or use it with tannin (ft rouge or opti-red) and I wanted to give it a try. My purpose is to get as much out of the skins as possible and see if there's a noticeable...

Welcome to WMT As a newbie myself, my advice would be to take your time and soak in the wealth of knowledge from the members of this site. It is absolutely incredible, and I'm always learning new tips & tricks every few days that help improve my process. I can hear @winemaker81 saying your...

Thank you very much for all the replies!

Is it beneficial to keep yeast packets in the refrigerator until you use them ? I haven't done this before and wondering if it's a good practice

Welcome to a fellow Canuck !

@winemaker81 Thanks so much for the reply Bryan, it's always appreciated !

Hi Bryan, a quick question regarding your description above. Specifically Tactic 4 you talk about pouring loose sludge into a wine bottle and placing it in the refrigerator for a week with the hope of reducing loss. I'm wondering if you cap or close the wine bottle while in the refrigerator ...