Thanks for the detailed response. When you hold back the pint before fermenting, do you add it back in later or just make the mix a little less concentrated than designed?
I will make an update after it arrives and it gets going. I ordered Lalvin RC 212 for yeast which is supposed to be good for red fruit wines. We'll see how it goes.
It comes in a 1 gallon juice concentrate which is reconstituted with 4 gallons of water. I will try back sweetening with a simple sugar for this first batch. The juice is cheap enough so I can try a few different ways. Thanks for the fining tip.
Just ordered Vintners Raspberry Fruit Base Juice 1 gallon. It makes 5-gallons of Raspberry Wine. I was wondering if I want to back sweeten it, is it better to use Wine Conditioner before bottling or should I keep some of the Juice base and add that after fermentation is complete? I don't have...
I have completed three high quality white wine kits. Pinot Grigio, Chardonnay, and most recently Sauvignon Blanc. All three used lalvin EC-1118 and the SB also used K1-V1116. All of the fermentations were completed within 5-7 days in very warm temps at or above 75 and smelled great. But when the...
I just started a new high end RJS Cabernet kit. After secondary fermentation and degassing you are supposed to add Metabisulfate and Potassium Sorbate. Since it is a dry wine, can I leave out the Potassium Sorbate?
Just started a high-end Cabernet Sauvignon RJS kit and transferred the wine from the Primary fermenter to the secondary fermenter carboy tonight (day 7). It says to begin fining and clearing in about seven days (day 14) once the sp. grav reaches 0.996 or less. I am leaving on day 14 for a week...