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she dried out all the way racked off gross lees clarity is looking ok so far

Well, according to grapestompers wine alcohol calculator: SG 1.090 to0.990 @ 70 degrees = ABV 13.59% I hope it dries out completely. Age as long as it takes I guess. I was thinking of bulk aging for about a year then bottling and waiting some more. Nothing out of the...

racked to glass. reunite makes it in screw capped bottles. hard find around here. i can hardly wait......

</A> </A> ingredients: 12 lbs frozen raspberries 1 VR cabernet sauvignon kit pectic enzyme 1/2 cup extra oak powder Premier Cuvee the game plan: thaw berries in bowl mesh bag smashed with sanitized hands brew belt ferment to dryness stabilize &amp; clarify bulk age...

1) shave off labels with handled paint razor. 2) hot water and brillo pad removes glue 3) hot cleaner andrinse

i agree more fruit would be better.

Dissolving it would be better imo. Have you considered sweetening with white grape juice?

sure looks like fun

awesome thread. great job!

This one aged wierd. At 9 months it is bright and full bodied. My notes say it weak at 3 months and again at 6 months. The must is very very thick and sweet. Not much like any WE kit I've done.

I'm about to leave for some tasting before dinner tonight. If I see an Amarone I'll try it and let ya know.

it drinks beautiful *cheers*

Merry Christmas All !

I put beans in my pom/bb/eldrberry and the vanilla smell is gone. I can't figure out why.

thanks waldo. will do. i guess while im down in the basement i should splash the peach too. cheers ~

I reduced a gallon of juice to a half gallon using heat, then added sugar to the juice, then eased it into the wine little by little to taste. So far it hasn't effected the clarity of the 6.5 gallons at all. Does pectic enzyme remain present in the wine after fermentation? If yes, how long...

The gallon of canned blackberry completely dried out (.990). I racked, stabilized/degassed and added 18 american medium toast oak beans to the carboy and inserted airlock. My mother in law sent me a jar of blackberry juice (frozen) which I plan on thawing and reducing with sugar to sweeten the...

My Naked Pomegranate/Blueberry juice wine is turning out better than most of the raw fruit wines I have made. It tastes wonderful - very aromatic and bright. I made my own recipe based on stuff learned from others here. It's still aging in bulk. I plan to leave it that way until at least next...

how about some pictures?