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Winexpert Eclipse Lodi Ranch 11 Cabernet Sauvignon Winemaking Kit I haven't done any kits yet, But your prices look good.

If this helps you in the future bookmark them http://winemakermag.com/yeast-strains-chart And ... http://wiki.homebrewersassociation.org/Potential-Alcohol-Content-from-Original-Gravity

The Wyeast 4184 Sweet Mead Yeast has a tolerance level of 11% and from your SG you will not bottom out completely 1.100 will go to 13%

Lemon adds the acidity. But you will more than likely be fine without the energizer. Just sometimes lemon juice can be a pain to ferment.

I make a tropical version of Dragons blood that is a big hit here, the link to the recipe is below. http://www.winemakingtalk.com/forum/showthread.php?t=53740

Why not just drop the lemon and use 2 48oz cans of pineapple juice instead?

I have never been in Costco, but go to Sams all the time is Costco better?

Tropical Nectar 2 48oz cans Dole Pineapple juice 6 lbs Tropical mix fruit (Pineapple, Papaya, Mango, Strawberry) 6 med size bananas (sliced 1/4" thick and not frozen) 2 cans White grape juice concentrate 20 cups Sugar Yeast Nutrient to label directions Yeast Energizer to label...

You can wait if you like. I usually rack from primary then add k meta and degas. Once the gas is gone, I stabilize then wait a few days to make sure the sorbate has had a chance to take effect good then back sweeten and add clearing agents. Wait another week and bottle or bulk age for 3 months...

I actually take some of the wine and heat it until it is just hot enough to dissolve the sugar then mix it back in. But yes if you wanna do it your way then it will be fine.

Sparkloid is bad for dropping sediment a few months after it was cleared and bottled. So I now use a different one. (Kieselsol & Chitosan)

The link there now is to pure honey

First post before editing it was just the cheaper one I looked at, after I noticed it wasn't pure honey I went back and edited it to link to the pure honey

$270 for 60 lbs? Check these guys out http://www.webstaurantstore.com/21/bulk-honey.html

Using 2 different clearing agents will be fine

I have never done a ph or ta reading its not really a science experiment its just a simple drink quick fruit wine like Dave intended it to be I did find that by dropping the lemon down some and decreasing the ABV to around 9 or 10 % it is drinkable quicker than 3 months with a smooth flavor

No need to mash up the fruit the Pectin will practically dissolve it on its own. As for making it into a 5 gallon batch. The first batch I done was a 5 gallon batch I just changed the chemicals to label directions and kept the fruit the same. As for the Lemon juice that I now cut way back to 32...

I would strongly suggest adding the camden and sorbate now before you leave for a week. Camden tablets will help protect against Oxidation. The first stage of making wine Oxygen is a good thing 2nd stage and beyond Oxygen is not a good thing. 2nd stage you will usually have Co2 escaping so you...

Not sure if it is from concentrate or not. Just the normal ones ya would get to drink that come in the metal can.

I added no tanning, and the taste is amazing. It is still bulk aging but from what I see so far this could be my best DB variation yet. here is what I done: 2 48oz cans Dole Pineapple juice 6 lbs Tropical mix fruit (Pineapple, Papaya, Mango, Strawberry) 6 med size bananas (sliced 1/4" thick and...