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Great. I just rackeda gallon or twointo a straining bag that was in a 7.9 gal fermenting bucket, and then justpoured overthe rest into the straining bag / bucket. Kind of modified the posted process. Can't wait to get the glass out.

I have found making more and more kits helps the aging process. This approach may require membership in another kind of support group. The only down side is there are more and more wines to sample. I started this hobby in September of last year and have about two reds an two whites nearing or...

Difficult to go wrong with both!

I have already checked this out. This should be fun!

I put three of the kits in the primary a few days ago and have read the recommended transfer to the secondary. Rather than rack 3 or 4 gallons, why not pour the whole kit into a straining bag in another primary bucket? I would be curious on other opinions.

I just started some of the Meglioli kits from George's offering earlier this year. If the fermentation is any indication, the first sample should be great.

I have done the same as PeterZ. Works fine.

NW, I live in eastern Maine and it gets really cold, but it sounds as if these are very hardy plants. I meight give them a go to see if they will grow here. we have plenty of space so that is not a porblem. Thanks

NW, do you know what kind of sand cherry plants you have?Do you get a lot of berries from eachplant? Edited by: Fly boy

I bought one of these a while ago. I thought it would be a good idea, but I found it to be less than adequate. I would agree on the one out five stars. Instead of buying this, buy another kit.

Thanks for the replies. The country wines are fun. I did a strawberry and added more than the recipe and the taste is really good. I know there is probably a limit but adding extra would probably add a better taste. I think the 3 gal carboy is coming off the shelf.

Hopefully the country wine experts can help me out. I have 13 pounds of blueberries in the freezer, and now I have some empty equipment. From the recipes I have received this may be a little too much for a 3 gal batch but not enough for a 5 or 6 gallon batch. It would seem to me it would...

I had to laugh on the post about the mess. Wow, should have seen our kitchen last weekend. I wished I had taken a picture. My wife thought I was crazy. Bottles everywhere, carboys everywhere, and sanitizer....... well I think you get the picture. Time to get some more kits started.

Well, I used the long weekend to get the carboys emptied. I bottled 8 carboys and will get out the fermentation buckets once again. After all, I can't have empty carboys for long. Looks like the holidays may be getting more cheery!

All under control now.

Picking just one kit would be tough. I really like most of the wines. I think the whole process gives anyone a chance to experiencea real variety of wines. I have finally mastered the auto siphon from the carboys. For some reason that was a little of a trick to learn. There is nothing like...

Well, it has been a little over a year since I have made my first kit. During this time, I have bottled 12 kits, there are 10 more to bottle in carboys, and a bunch of kits to get going on. I agree with many of the recommendations of the year aging process. It does provide a better...

Thanks NW. Blueberries are fairly plentiful here. I have a couple of friends that can get all I could ever want. It sounds like a good wine from reading other posts.

NW, thanks for the reply. Your notes are what I was looking for to start to get an idea of the equivalents. I would be interested in Waldo's impression of making wines with juice vs. whole fruit. I have only made a few fruit wines. the juicing of fruit appeared to be a great idea.

Nope, I have not made a mead. From the posts it appears to be very good.