Search results

Thanks Dean, I have the MM All Juice Outback Shiraz, I will give this a try and see what results I get. I am keeping my fingers crossed, I enjoy making wine but would like to be able to drink a little more of what I make!!!

Dean, I am a mainly a red consumer, white commercial wines do scare me away because of smell. But I really do not get this smell with the commercial reds??? Is sorbate absolutely necessary? I just finished reading the post Masta referred to in this post about "KT". This describes it to...

MHarris, I also have this problem!!!! I keep leaning toward the Pot. Sorbate as the culprit. I think commercial wines are not processed using the sorbate, so maybe that is why we can not pick it up in store bought wines??? My question to the brain trust here is, can I skip the sorbate...

I have found that the temperature being right around 75 degrees, does help the degassing process alot!!! But, I also want to hear what the experts think about the temperature change though???

Happy B-Day Peter....Thanks again for all your support!!!

Jim, I have lived in Huntley since '94. I grew up in Hanover Park and graduated fron James B. Conant H.S. in '83 (Hoffman Estates). I am new to the wine making thing, just started in Februaury.

Jim, looks good!!! I see you are from LITH, I am right next door to you in Huntley. Cheers neighbor!!!

Nice job Jobe!!! I wish I was that ambitious. Keep us posted, great pictures.

David, Looking good!!!!

Michael, I also bottled mine last weekend and we are also pleasantly surprised. My friends and co-workers are enjoying it mainly mixed with a little sprite, it really makes a nice cooler!!! I added the extra sugar during primary and it has a nice kick to it. We also are thinking of trying the...

Great idea Jim!!!I have been using a heating pad with similar results, but this is much cleaner. Do they make larger pads??? I would like to be able to accommodate a carboy and primary if possible. I guess I could use two. Thanks for the post.

Happy B-Day Wade!!! Thanks for all your help and support. Cheers!!!

Very nice...They look great.

Transfered to bulk aging carboy this morning, this wine cleared really nicely. My wife and I both tasted it and we are very pleased with the results. We can hardly wait on this one

Thanks Wade.

In following the MM kit directions there is no mention of adding extra K-Meta at bottling. I am wondering if I should or should not add anyway??? I have my Chianti ready to transfer to bulk aging and would like to add it now if it is appropriate. Thanks

Transfered off of lees and added stabilizers and clearifiers. I liked the idea of degassing for 24hrs before adding the clearing agents, it seemed to work really well!!! I will post on how well it clears, but initial signs look real good. Pictures to come!!!

JohnA, Try a oxygen based cleaner like Oxy-Clean. Let them soak for 2-4 hours and the labels should either fall off or scrap very easily. I then use a Magic eraser sponge and the rest of the glue comes right off!!! Just did 10 bottles last night with no problems.

Happy Birthday Masta, Thanks for all your very informativehelp!!!!

I held a steady 20hgs overnight, but anything above seemed to drop slowly with only small amounts of bubbles.Edited by: Flaco