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73 and seriously considering switching from drill to Vacuum degassing. Lifting those carboys is a pain.

I've made this one and added a pound of sugar to up the alcohol. Found it very acceptable.

I've made both of these Paklab's ports and both turned out great. I added brandy to the red port, but left the other as is.

I've purchased several of the Paklab products, at Costco and direct from Paklab. I've never been dissapointed with any of them. I've not a wine expert and find them very acceptable. I do add sugar to the fruited wines to increase the alcohol content, and I don't rush the process. For me they...

If your ending SG is .995 you may end up with a 13.5% alcohol.

Does your Lowes Paint mixer fit into the carboys?

Don't know that the cost would be much difference from buying wine sweetner

Just returned from the south and collected about 15 wine boxes (with 5L plastic bags). I found I can remove the spout, clean and sanitize the plastic bags. Plan to re-fill (as I started 2 fruited wine kits). They work great stored in the frig and much easier than grabbing a new bottle...

Doesn't anyone believe that inflation is only 2%, the gov't says so!

StarSan instructions of 1 oz to 5 gal, really makes it cheap. As I only mix one gal at a time, I maybe making it stronger than recommended.

Quote: What is everclear and what does it do? Everclear is pure grain alcohol, with little or no taste. Will spike up your wine and is usually added to the last racking and allowed to sit for at least a month to blend with the wine.

A week would be after most of the fermentation is complete and you've racked into a carboy. Seems like he's using it more as a sweetner than to increase the alcohol.

Thanks also. I measure at each stage and was never sure which reading to use.

I know the formula to calculate the %, but when it says Ending S.G., is that the reading just before bottling?

Good to hear. I made the Diamanti Port in Sep. Will not be trying it till Apr or May. But will let them bulk age for at least a year. I added a bottle of brandy to the batch, which should up the alcohol level.

Use a Ziplock bag, tied loosly until you can get another airlock.

Approximately how much would you add? 1lb, 2lb per 23L or more? Does it add much flavor or just improve the body of the wine?

To which type wines have you added raisins and how were the raisins processed (curshed, mashed, etc)?

From all of us Kit makers, Thanks and I agree. There are certainly wine connoisseurs and I applaud their talent (to be able to distinguish different wines). For my basic tastes, I've been very happy with some of the kits others sneer at. Each to their own. If you like a wine you've made...

I'm only a Kit wine maker and though it is a slow hobby, I'm always interested in comments about different results from the different kits. I've also learned a lot from visiting the different wine forums and just reading the posts. Some good others so, so, but all interesting. Thanks