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I was wondering if anyone has used wine kits as a base. Many of the Jack Keller call for adding grape concentrate our raisins. Can I use the juice from the kit instead? Has anyone tried this? It just seems making peach wine for example would be better with Pinot Grigio juice vs 1 lb of...

I may get bumped on this but, I did do a search first. I am making a Chilean Merlot, it is a Medium Range kit and it does NOT come with oak in it. I want a nice oaky flavor that one would expect from a Chilean Merlot, the question is which type of oak, and how much would you add to a 6 gallon...

I did a search, but found nothing. Has anyone tried adding cracked black pepper to wine. Any reason you couldn't? It would add a peppery flavor I am thinking

:a1 I am looking for a kit wine in the Cabernet, Merlot, Pinot Noir category that is going to give me a nice peppery flavor. I know these are kits and that I shouldn't expect much but does anyone know of a kit that the flavors come out with a great peppery earthy bite to them. I know I am...

I like the Island Mist/Cornucopia wine kits, the question is, is there a way to use these kits and still make the wine a little more dry? I love the flavor but I don't want them so sweet. Could I follow the procedure up until the last step and then at the F-Pak stage instead of adding the...

There are a ton of new juices that are coming out that are 100% juice! The only preservative is Citric, Asorbic or Malic acid. I use that in the wine anyway, any reason why these wouldn't work? Welches: http://www.welchs.com/products/100-percent-juices Dole...

I bought a gallon of unfiltered apple cider, can this be made into wine, It has been pasturized so I know I may get a peptic haze at the end. Does this haze affect the taste of the wine? Also what would be a good recipe to use for this, it contains: NO preservatives NO Filtering NO Sugar...

Ok I was at CostCo and found this bag of frozen fruit I looked at the ingredients only fruit, no preservatives and flash frozen. I cannot imagine it not making a great wine. The question How much Sugar, Tannin, Peptic Enzyme and Acid Blend do I add. I would love help with this. I...

Has anyone had an issue with adding Campden to a finished wine and it removes the color? What happened?

Here in Texas we get Lime juice frozen concentrate, can I use this to make wine and does Lime wine work, can it be done, I bought some Calcium Carbonate to take over if the acid is too high, I do not have a can with me but I think it consisted of Lime Juice, Corn Syrup (which may be the...

Ok I took my strawberry must out of the primary tonight, being burnt in the past by not having enough must I increased everything by 1/4. The end result an extra 1/2 gallon of must, I so do no want to waste this, I mean it is tasting good, looks good, and smells. . . ok it is must it smells...

I am very new to wine making, I have made about 18 gallons total, 1 5gal of Mead, 1 5gal of Pinot Gris, 1 gallon of Strawberry, 5 gallons of watermelon (failed), 1 gallon of Cranberry and I have 1 gallon of Strawberry brewing. I will take all advice, help, critisism and pointers I can get. I...

I am making a strawberry wine (I am a beginner) and made a must, added the chemicals and campden. Let it sit 24 hours, then added yeast. I got home tonight and it had a very thick foam on it and the straining bag was inflated. I stirred the wine, degassing it as it had tons of gas, and then I...

I have a question, I am new to wine making but I have noticed that, whatever time it usually takes to "make" wine mine seems to go much faster. I can put a gallon in a primary and by the time I get 3 weeks in the Alc content is where it should be. Does the rest of the time just mellow and age...

I am making a strawberry wine (I am a beginner) and made a must, added the chemicals and campden. Let it sit 24 hours, then added yeast. I got home tonight and it had a very thick foam on it and the straining bag was inflated. I stirred the wine, degassing it as it had tons of gas, and then I...

:se I am making a strawberry wine (I am a beginner) and made a must, added the chemicals and campden. Let it sit 24 hours, then added yeast. I got home tonight and it had a very thick foam on it and the straining bag was inflated. I stirred the wine, degassing it as it had tons of gas...

I made 6 gallons of watermelon must, to this must I added, tannin,pectic enzyme,acid bled,sugar, and 6 campden tablets, a sterilezed mesh bag and the remneants of the watermelons. When I opened the primary I found white circlular powdery like substance on the surface of the bag. Could this be...