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Well I've had a few more bottles of this, and they seem fine. I think the wine is just quite acidic/dry which throws off the taste a bit. Especially after something like a Pinot Noir. It really depends what you eat with it too. I'm going to work on drinking this one up more quickly though.

I'm fine with either, but this doesn't taste like any Rose I've ever had, it really just tastes like Dragon's Blood.

Yes, it was there 2021 RQ. Impressively ugly label. RJ Spagnols - Products - RQ21 The Wheel of Fortune - France Rosé

Well we just bottled the Wheel of Fortune RJS Rose yesterday. Honestly it tastes similar to the home made Dragon's Blood recipe we made a few years back. Not impressed so far. It's about 6 months old.

But if it tastes off, isn't it off? ie. if I drink it won't it make you sick, or does it just taste bad?

Well, I tried another bottle and also was over alchoholy, I'm thinking the rest from this batch may be garden food as you suggest.

When a wine does go 'off' due to ageing, is it typical to taste over alchoholic? Or does not adding the k-meta result in this with age? k-meta reduces oxygenation from natural cork is my understanding, I don't know why it would affect this synthetic bottle after 2 years.

No, I do not typically check the Ph of my wine. I did not realize the k-meta would affect it that much, it's such a small packet hah. I may try to open a bottle soon and have a glass. I'm also finding this and the Forza seemed to drop a lot of fines in the bottle at about 2 years, previously I...

Personal tasting opinion, I didn't like this kit much. I found the Pecorino too forward, however I'm a big fan of Pinot Grigio. It tastes almost a bit cheesy.

Hi All, I have a 2019 LE South Africa Cape Blend in which I still have quite a few bottles left. I've been drinking it slowly, though we typically don't start into our wines until 12-18 months. It's been a good wine until a bottle I tried this weekend, it tasted super alchoholic. Very Alchohol...

So what would the steps be, rack it, hit it with pectic or more sparkalloid, or should I rack and go super kleer? Sounds like either option may work.

I'm having a trouble with clearing. I followed the instructions, other than I used a 4 berry blend (4 lbs) and blueberries (2 lbs). It's been clearing for about 10 days now, and although there is quite a bit of dropout, it is still very foggy. The only thing I maybe didn't follow that well was I...

The Pearson Square seems to go off the same type of formula's as mine (i checked and the math works out the same with both), but what I don't like is you have to know what your final quantity will be, whereas my calculation tells you the quantity to add just to boost the ABV of the batch. For...

Hi All, I thought I'd post how I calculate how much brandy to add to port to boost the alchohol: P=Port at start (what you made) a=alchohol percentage of port you made (SG-FG)*131 b=alchohol percentage of brandy you are adding A=final percentage alchohol you wish to have B=brandy to add (what...

No, diamonds are different, and I am familiar with them. My dropout is more like a fine silty tannin mess.

So we made this wine in October 2017 and are just beginning to drink it. I have to say, it is the dirtiest wine we have ever made. Tempranillo is probably 2nd but didn't drop out this young. We racked it 3 times, and it was clear when bottled. Yet we have crazy amounts of sediment in the bottle...

Well we racked it last night, it dropped down to 1.000 flat in the last week. hopefully we get a bit more out of it in the carboy, but I'm happy I had some change. I have 2 friends who also started 2 of these juice bucket kits, and neither dropped below 1.000 so far either.

What I'm concluding is the only thing I could do is bulk store in the carboy longer. The only thing that I find interesting with this is we typically don't find the sediment for 2 years, so I'm not sure this would be successful.

I should add I also stirred up the bottom to see if I could raise the yeast and get it going again. This has worked for me before with beer.

Well it was getting late and I did a quick google, and ended up using these instructions: https://blog.eckraus.com/making-a-wine-yeast-starter-to-restart-a-stuck-fermentation Hopefully everything still works out. I did use a bit of nutrient as it called for it. This morning there was no...