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I have made a few wines from frozen concetrated juice. A few turned out ok, but most of them have an off taste that I cant identify. My kit wines and the batches of SP that I made taste fine. I'm wondering if the brand of concentrate makes any difference. Has anyone had a similar problem or is...

I have made a few kits and have enjoyed the results. I've also seen some concetrated grape juices for sale. The plain concentrate is quite a bit cheaper than a kit. Enough for 5 gallaons averages 35-40 for 5 gallons. I have most of the chemicals/ingredients etc.. to make wine "from scratch"...

My girlfriend really likes "Red Blends". Two of her favorites are Middle Sister "Rebel Red" and Menage a Trois California Red. I really dont have the expertise to make three seperate kits, blend them, and end up with something balanced. Does anyone make a kit that is similar to either of these...

I accidently put too much Kmeta in a batch of finished wine. Read the label and thought i was 1/4 tsp per gallon, not 1/4 tsp per 5 gallons. Can I splash rack or do anything else to reduce the Kmeta. It tastes fine, but one glass is enough to give me a sulphite reaction. Does it dissipate with...

I made a batch of SP 4 weeks ago using the recipe below. I followed the method in the original recipe. It fermented actively for about two weeks. It slowed way down and stopped 3 days after I added the last bit of lemon juice. I think I killed the yeast by adding kmeta. I whipped in some oxygen...

I'm about to start my second batch of SP. I dont have a slurry available. I normally use Lavlin EC 1118, but the local brew shop is out. I have Lavlin K1-V1116 and Red Start Pastuer Champagne on hand. If I remeber correctly they had most of the main varieties of Red Star or Lavlin at the store...

Has anyone used any of the varieties of Alexanders Sun Country Concentrates? I saw them on a website today and was considering using one on it's own, and one half and half with a cherry or raspberry concentrate. What kind of results did you get? How do they compare to a regular kit? (I have all...

If I buy a keg setup like you would use to make beer, can I use CO2 to "push" wine from one corny keg, through a whole house filter, and into another keg? I've been looking at vacuum pumps etc, but i'd also like to be able to carbonate without yeast etc in the bottle. Thought I could maybe...

Can I run a sparkling wine through a filter to remove the sediment without losing the carbonation? It seems simpler to allow the bottles to carbonate and then filter into another bottle, than follow the champagne method and have sparkling wine all over the place when pulling the frozen stoppers out.

I want to backsweeten some wine before bottling. I tend to like things sweeter than most regular wine drinkers. If I sweeten to taste I usually make something that no one else will drink. Can I use SG to measure the amount of sugar added? Is there a range of SG that wineries use to label their...

I am making a batch of wine for someone who has a citric acid allergy. Can I use Malic acid in place of the standard acid blend to reduce the amount of citric acid in the finished wine?

Has anyone tried this recipe for white wine made from Welch's Concentrated White Grape juice? Looks fairly similar to a lot of the recipes I have used for apple wine. I'm looking for a mild white that will be back-sweetened after it's dry. I may fpac it if it needs a kick. The fruit content...

I am considering adding some honey to a batch of white grape made from concetrate in place of some of the sugar. Something around a pound. I know it's difficult to describe what something tastes like in words, but can someone try and sum up the difference in taste between wine sweetened with...

I have a batch of apple wine that is about 4 months old. It has been racked twice. I used bentonite to clear it a month or so ago. It looks fairly good but still has some very fine particles in it. It's probably yeast. I know this is minor but I would prefer to fine it one more time. After...

I need to a fairly bland or neutral flavored wine to blend with a few different apple and white grape wines i have made from concentrate. I have read a couple suggestions on here about trying banana wine for this. Would that work well for this? What would a wine made with higher sugar...

I have a couple of bushels of small (1.5" diameter) crab apples that I want to preserve. I will use them later to add some character/tannin to my apple wines made from desert apples or concentrate. Should I freeze them, can them, or make a 100% crab apple wine that I could blend into regular...

I made a kit wine last month. The kit called for bentonite to be added at two weeks, before the wine was dry. It cleared really well and was pretty good at 6 weeks. I'd like to get a batch started that I can drink early. Can I add bentonite, or another fining agent to a batch before it is dry...

If a wine will not clear due to suspended yeast will lowering the temperature make it better or worse? I thought about trying to throw it in the fridge for a bit. It's an apple wine. I have degassed, and pectic enzyme was added when I started the batch. It's been aging for two months and...

I made a batch of Orchard Breezin Stawberry Reisling in June. The wine finished ok, but the "Strawberry" flavor pack does not suit my taste. It tastes a lot like childrens cough syrup. Is there anything i can do to mellow or remove some of the artificial flavor? Maybe a charcoal filter or...

I made a batch of apple wine in June. I let it ferment dry (.998 I believe) and stablizied it with Kmeta per the directions on the package and then back sweetened. It sat in my wine fridge in the garage for a month or so at 55 degrees. I noticed a very slight white sediment in the bottom of the...