Recent content by ttimmer

My very first wine was a DB (6gal) and I've also done a tropical version (6gal) 2605 + 12 = 2617

I've had this on my wish list for "forever", but alas... not in my budget. Hoping I can win

This is my take on a 5 fruit blend wine... Kind of a fruit punch of sorts

Do you remember how much you added to the entire batch? I have a wine already bottled that is too acidic, so I will add a few pinches to a bottle and try it.

Out of curiosity, did you check the Specific Gravity of your must when you started it?

I took a look at the wine degasser. I have been saving for an all in one wine pump, but I am trying to get back on my feet from not working most of last year. I actually have a full size compressor right next to my wine area. I may give it some more thought (just wondering what, if any, are...

My newest label. I am planning on submitting a few labels into a local wine competition and wanted to make sure I have a more classic label to enter... not to mention, I am thinking a Peach Chardonnay kit should be my next wine to make. Feedback welcome.

I have officially switched to bottled spring water -- mainly because my water is very hard with a high level of particulates and I battled getting clear wine the first few batches. I have noticed a distinct difference since I switched to spring water. I drink the water all time out of the tap...

Most of my wines, I do not airlock during the primary phase (although I have not done a kit yet - so those "rules" may be different with the kit you are doing). I simply cover loosely with a towel or the unlatched bucket lid. When I place the wine in the secondary, I use the airlock at that point.

I will be there.

Gorgeous! That settles it, been thinking about filtering my wine. Looks like that is the equipment I am buying next.

When making this - did you only use the fruit? Or did you add additional juice to supplement?

I was there -- and if that is your booth; I bought a bottle of Zyme-O-Clear from you.

I know other wine kit makers reduce the overall volume to 5 gallons - which in turn increases the alcohol.

1) I prefer backsweetening with a simple syrup. Put some in, taste, add more, taste... when you are happy - check the final SG so you can duplicate the sweetness next time. 2) Let it sit and clear. A couple days, plus -- mine really varies. 3) I design my labels on Photoshop 4) I buy...