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Virginia.

Goodfella - could I get your blueberry recipe? intoxicating - I used an organic canned pie filling. I read the ingredients carefully - nothing but pumpkin and spices. I also added just a touch of vanilla extract. The flavor profile I am seeking is best decribed as pumpkin pie with wipped cream.

Last Friday, 2/12/2010, I added two cans of pumpkin pie filling as an f-pac. I naturally tasted the wine first, it was smooth with some slight bitterness - maybe I shouldn't have added the ginger. I still have two full gallons and a 1.5 liter bottle. I reduced the pie filling on the stove, stuck...

Thanks appleman. This is my first kit. I asked for the Rose because I hear that kits are thin. I thought a thin Rose wouldn't be bad.

My wife gave me a Rose kit for Christmas. This is my first kit. I pitched the yeast last night and there was plenty of action this morning. I just have a couple of questions: 1) the starting SG was 1.080 - isn't that a bit low? 2) the instruction say nothing about stiring. With fruit...

It is clearing some, not mch yet. You talked me into it - it will sit for a while longer. Maybe I'll make an apple cyser or something while I'm waiting.

The port has maybe 1/2 inch of lees at the bottom of the jugs. I'm thinking I should be doing something, not sure what. Is it time to add the f-pack?

I thought there was a thread about making f-packs - I'll be darned if I can find it. I was thinking to get a couple cans of pumpkin pie filling, add some vodka, simmer on stove until reduced by about a third. Strain, add to wine. I am hoping it will make enough to rack back to my three...

The jury is still out on the taste. Has potential, but right now there is a bit of sour to it.

Transferred the 3/4 of a 1/2 gallon to a 1.5 liter bottle. There was a little left over for the compost pile, but it worked out well. Time to start planning my f-pack. Your blueberry port sounds good. Maybe I'll start once I get this pumpkin a little further along.

SG still at 1.010. Racked off lees, degassed, added campden and sorbate. Had just under three gallons. First racked to my 3 gallon carboy but then racked to two one gallon jugs and one odd-ball size jug. Still a little more head space than I would like t osee on the odd-ball size jug. Any...

To get an idea of aging, taste the wine with some hard, salty cheese. I usually use parmigiano reggiano.

Well - I know what I did wrong the last time, I don't have sorbate so I couldn't have used it. I was going to stop by myLHBS today but didn't have time. Will make it tomorrow. I hope the extra two days is not a problem.

That looks awesome Goodfella! I am entering the part where I think I messed up the last time. When I rack, do I add campden or something else? How much?

71B

Still at 1.010 today. Room temp is hovering around 70. I did not leave the brew belt on while I was away - should I put it back on for a day or two?

Don't remember where I found this: Oak derived flavors and aromas.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Heavy Toast contributes caramelized, smoky, burnt and toast flavors Heavy toast French oak imparts cinnamon, ginger and clove with...

At 1.010 last night. Will check again tonight.

I'm back now. The carboy and two jugs are bubbling the airlock every 15 seconds or so. I'm not sure what to do at this point.

I had to add simple syrup before it got down (or is it up?)to 1.010, it was at 1.016. I made simple syrup with 2 cups water and four cups sugar. I used about 2/3 of it to bring it back up (or is down?) to 1.030. This was after I squeezed all I could out of the pulp. Let me tell you, I...