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Sounds like a blast! I'm far from organized myself so should fit right in! As for a trip to Cleavland... While I would love to have a chance to meet other winemakers that's a pretty long drive for me... I'm lucky to make it as far as Columbus 1-2 times a year... LOL

350+25=375

with my strawberry wines they tend to have an orange color as well... so I take just a touch of pomegranate juice or cranberry and add it to the wine... (Like 1 cup for a whole large carboy) and that will help the color... I have notice I do not like strawberry wine dry at all.. but after...

I ordered the Glass ones http://www.austinhomebrew.com/product_info.php?products_id=507 The pic shows them having ridges on the sides like all the other Italian Carboys I already own... I seen a cheap carboy once that was made from thinner glass and it had smooth sides... That is how I've...

wow that's crystal Clear and quick too! :pic Both of my pumpkin's I did this year are being a royal pain to clear...

The wine shouldn't be ruined but may be higher in Alc than you planned... and may need more aging to let the harshness mellow out :d

yep campden won't stop it from re-fermenting.... it only stops if from oxidizing (it works as a preservative)... you need Potassium Sorbate to stabilize it from the yeast restarting. Sorbate keeps the yeast from reproducing so once they all die there is no more yeast to eat the new sugars.

with pee I let it ferment to dry in the primary before I bother racking to a carboy... the high acid acts as a preservative and keeps it from oxidizing as quickly as most wines and this saves me a step of racking again a few days later to get it off the gross lees... I've done about 5 batches...

Thanks so much for the info just ordered 4 more myself! Great Deal!

I just set mine on top... I have kiddos running through my kitchen so I usually set a 5lb bag of sugar or flower on top to make sure it doesn't get knocked off...

I'm not an expert at all but I have learned that my Higher Alc Wines and the one port I made had a burn or a sting to it's taste that mellows with age... may just be the higher alc not mellowed since it's young?

I've never had an issue with the fruit rotting... I use new knee-high nylons for each batch (they are cheap at Dollar General Stores!).... I fill it with fruit then tie off the end... Then each day I push it down and mashing it with my spoon on the side of the primary... seems to do the...

That's good to know... I was just looking for a cheap everyday drinking wine and I've been buying cheap paklab kits from ebay and doctor them up a bit... Seen these Concentrates and thought it might be even cheaper than those! I know a few people mentioned some concentrates were thin and really...

LOL Wow so I'm not alone either! I live in Waverly (well technically Piketon but closer to Waverly) I've only been making wine for about a year and a half... and nobody wants to taste my first few experiments into wine making... ROFL It's closer to being called Hooch than wine... But I'm...

I know this is an old post but I would love to know how this turned out? I've made several different versions of honeysuckle wine since it's all over our property and a few I've made taste very similar to mead. (even though no honey was used!)

How it the body on these Concentrates? Anyone try the Merlot or the Cab? is the 5 gallon batch thin like a cheap kit?

I read the whole thread and couldn't wait to try a batch! So I dug through my freezer to see what I had to get started ! I had to make a few adjustments based on what I have Available. I have tons of Blackberries left in the freezer from last summer so used those and a bag of cranberries I...