I had that issue with the Chocolate Raspberry. The Salted Caramel actually ran straight and true right down the line and cleared nicely. I'm gonna rack and infuse tomorrow and put it into bulk for 6 months. Tastes great but not as much salted caramel as I would have liked.
How much brandy are you guys adding? I just started this kit yesterday and its in full fermentation as we speak. I plan on using XO brandy but will take suggestions if there is something better.
As the title says, I started a Traminer Riesling today. This is my third kit and I have to say like many said, it gets easier and easier with every one you make. Does anyone have any experience with this kit? How does the sweetness end up on it.
Also, make sure you degassed it enough. My first wine, I had that problem. My temp was cool in the house and I was told I had some cold fermenting going on. Had to degas it more and added another clarifier and with time it dropped out mostly. I have since, bought a couple heat belts which I used...