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Mine was a little musty to but I still thought it smelt really good could not wait to drink it and now I can't stop drinking it

Thank you for the fast reply i guess its time for new sorbate

I just bottled my first batch of 4 berry db and i dont think it will make it to march let alone summer thanks fellow buckeye for a great recipe

will these go bad and lose there potency i have signs of renewed fermantion in my cherry lime dragons blood degassed till there were no more bubbles sparkolloid yesterday today looks like having bubbledcoming to the top my cemicals are a couple years old

I work in parma at tri c

Elyria ohio about 25 miles west of cleveland

I guess ill be looking for juice for that to make my first grape non kit wine

how did your vignoles come out thats one of my wife and my favorites was thinking of tring to make one

im looking foward to seeing how this turns out. i wonder if using fresh mint u could brew it like a tea then put it in your primary of course i know next to nothing about using mint for wine making or much else but ive seen recipies for hybiscus wine that said to use boiling water and pour it...

That sounds fantastic

The best part is that a new batch can be made for 20 bucks or less i can see a batch in production at all times

ive just finished my first batch and started a second already this stuff goes down easy

Very nice love the color of this stuff

added my yeast last night and fermenting away sg was 1.080 tonight was 1.072 then i back sweetend my first batch of four berry i think im going to bottle 28 instead of 30 next week this stuff is awsome

seen this and had to try it thanks for a awsome idea my first batch is not even done clearing and i love the tartness so i used 48 oz lemon 30 oz lime and 10 lbs sweet cherrys im hoping for a strong limon lime flavor and a cherry to hit at the end

Thanks just a thought at 1:00 in the morning

And also might be a idea for friends with sulfate allergies bottle dry letting it clear on its own and sweeten before drinking with simple syrup it may have dormant yeast but the cold wine would prevent them from becoming active with the sugar or am i missing something

So splanda will convert to ferment able sugars over time got you on that. but if i treat my wine that im using the splenda on like it was sugar with k meta and k sorbate i in theory should not have fermentation start in the bottle when it turns into ferment able sugar right? Plus i hear thus...

I will. im going to try splenda and agave nectar but being this is my first skeeter pee / dragons blood im goingto do the bulk with sugar

Im still clearing right now and i wanted to use splenda for my wife but she wont be drinking for a while so i get all 6 gallons for myself. Still may do a bottle just to see if it is ok