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Wound up with lots of fruit so made about 30 liters of medium wine. Once I did the first racking I decided to do a second draw from the must, only about 3 gallons. Has anyone tried this before. I plant to blend it back with the first draw and bulk age.

It smells amazingly mild, given that it had grape skins. Wondering if anyone one else's had tried it?

Just got this limited edition kit. Fermenter pretty quick and had higher than normal SG I think it was like 1.110 to start. Racked into secondary and added the required additives. Cleared fine, and tacked again after ten days as suggested. I I

Going to be bottling this week. Anyone tried this wanna share your review? Please and thank you.

Must be all advertising

Thanks Juan

Thanks Bernard

Thanks Robie

And behaving, prolly has some transfer shock. But will be ok in a a day or so.

Back in bucket

It's like 2.5 gallons and I had a specific gravity ready of 1.080 prior to fermentation. It's going well back in my little fermentation bucket

It's gone back into the bucket, I must have been fooled by a slow build up. As I started in a bucket, but after a few days went into the Carboy. Then fermentation took off after another few days. So back into the bucket.

Thanks will do

Fermentation fountain, 11.3 liter Carboy, apple juice and one kilo of raw sugar. Third day of fermentation. Any ideals to avoid more spills?

This must have been done before, does anyone have a recipe for Blackberry Banana Wine? To be it sounds like a natural, the tartness of blackberry and smoothness of bananas.

Thanks RJB222

Thanks Robie

Thanks Dino

Will do Steve

I live in Duncan BC, I am starting with having WineKitz do a few batches first. But I am learning fast that one can cheaply buy used equipment to brew at home. And many many people are helpful in offering their experiential knowledge. So thinking of trying to make kits from home sooner. Thanks...