Recent content by RaymondoChin

This would be awesome ! Liked and shared on FB.

So far I have only done the Wine Expert Eclipse kits. I have done them for a couple of years as they are cheap. I have been thinking about going to a more expensive kit but just haven't yet. I do tweak the kits by adding more sugar and adding part of the Fpacks pre ferment to dry them up some...

White Yellow and Grey are food grade. Other colors are not.

Liked and shared on FB. One of these would certainly make life easier !

I have the same thing happen with my DB. My motto is "We don't make Fine wines, We make Fun wines" I think one reason is they drink like a wine cooler but kick your butt like a "store bought"

I'm in ! And thank you !

We don't add anything to replace the juice. Just 24oz and go. It's just not as tart.

Thanks again to everyone for your input Mark

I got a floor corker, a 120 bottle wine rack, and a really cool set of six wine glasses made from antlers ! Sorry bout the pic on its side.

I have cut my lemon juice to 24oz. It turns out just great for us.

That's probably why I had the thought of extra pectic enzyme. We ran into the same thing with the concord I helped my wife make. We had a white swirly sediment drop out out after bottling. All though we did miss a racking. I was thinking maybe the peaches might do better with some extra. I think...

Thanks Bill. I just had it in my mind for some reason that some extra pectic would be good for peaches. Not sure why.

I'm getting ready to start a batch of peach DB. I was wondering if it would be a good idea to add my pectic enzyme to my frozen peaches in layers when I put them in a bucket to thaw. If so, how long should I wait to add the Kmeta ? Also as I understand it the Pectic is the only chem I cant...

Recipe calls for 48oz and you can use any amount below that you want down to none at all. My taste is for 24 oz. I have used that amount in the last two six gallon batches we have made. Straight blackberry and concord grape. Mark

When I make it with commercialy frozen fruit I dont use the kmeta at the beginning of ferment as the fruit has been flash frozen. I believe this basically pasturizes it. If I used fresh fruit that I have frozen I use 1/4 tsp kmeta for 6 gal 24 hrs before pitching my yeast. Someone please correct...