Recent content by StephenRiggs

Let me tell yea...there's nothing like soaking over night oxy-clean...they float right off...make sure you use the green top..scent free...for the ones that didn't float of...a razor blade without work.

Has anyone tried mixing any Vintner wine fruit base into their wine after fermentation and before clearing to add additional fruit flavor? I know you need to add sorbate to prevent re-fermentation. I am interested in trying a merlot and chianti wine kit and making 5 gal then sweeten with 1/2...

I just bottled 50 bottles...getting ready for gifting them...i front loaded each batch with one pound of sugar per gallon...great taste with a kick...Acl is about 14%...started with specific gravity of 1.100 fermented to 0.099.

Thank you Runningwolf for the advice. I will try the Oxy cleaner next for removing labels...the bottles that I used bleach to remove labels will be cleared again with B-Brite, a rinse free cleaner then sanitized with metabisulfate solution before use. Thoughts?

32 gallons water, 1/2 gallon bleach...soak over night and the labels practically fall off...use window razor blade and snap...no more than 10 second per bottle..Bleach breaks down the glue, use a rag to rub off any residual glue... It also disinfects... Then process bottles as you normally...

I know exactly what you mean...I made two kits for my military retirement party ...... Each kit was front loaded with 6 pounds of sugar with a SG of about1.98... the Fradcati was gone in no time...56 bottles...must admit...it was great party. Now I need to make few kit for next year...l glad it...