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Wife showed me this today. She rubbed coconut oil on the adhesive with a paper towel. Waited a couple minutes, and rubbed it off with a clean paper towel. Seriously? Watched her do it the second time... Can't wait to try it on wine bottles.

I ran across an oddity today regarding removing labels. If you fill a bottle with hot tap water, and apply coconut oil to what remains of the label, and let sit for a few minutes. Add more if it dries out before you get back to it, and rub with a rag. Label and adhesive will both come off.

Next batch I'm thinking maybe "Sky Blue Berry" :-O

Two batches ready, one in primary... It's going to be a good year!

Marino, I made the first batch exactly as the instructions called for, except when back sweetening I went with 1/2 cup sugar per gallon, shooting for semi sweet/semi dry. The longer it ages, the sweeter it seems to get (as Dave pointed out in the recipe, and I totally bypassed). Next batch...

I kept ferment temp between 72-74 degrees, and it finished in less than a week. With adding extra fruit, I'm wondering if it will need extra pectic enzyme? This batch won't make it 2 years, it's still very drinkable, and my friends like it (so do I). But, I am a bit of a perfectionist. I want it...

PS. Up to 2 fermenters and 5 carboys now. Should make for a happy new year!

Thanks for your responses! There are so many alternatives available, at times it gets confusing... Experience is indeed the best teacher, which is what I love about the forums and making wine. I am at the point now. that I have enough knowledge to be dangerous, but not enough experience to...

Or possibly increase the initial amount of fruit?

I Recently made a batch of DB (Triple berry), and while it was good, it seemed to lack a little in flavor. I'm thinking of maybe adding some raisins in primary, and possibly some fruit after it finishes. Anyone tried either of these? Starting another batch after the 1st. Thanks!

First 2 batches bottled, and I must say I am hooked! The Riesling was a cheap kit, but it turned out well, and the Dragon Blood is excellent! Will definitely do some variants, and more kits as well.

Local shop had campden tablets in both forms, but were pretty expensive compared to the powder form. Won't need it for a few days anyway, so I ordered some online. Thanks for the responses! Got a big bag of na meta with my kit, I will use the rest up for sanitizing, and switch to k meta when...

Making a batch of DB, and it calls for K meta and sorbate for stabilization. Local wine shop only has Na meta. I have some K meta on the way, but was wondering if Na could be used. (For future reference):?

Thanks for all the responses! I was concerned that my fermentation was stuck, because the airlock was not moving. I decided to give it a stir to see if I could get it going again, and discovered that I had not tightened the lid all the way on the Big Mouth Bubbler. :ft I wondered why it smelled...

I have read through the forums, and see references to stirring the must daily. I'm doing a Winexpert Vintners reserve Riesling kit, and the instructions do not say anything regarding stirring, just check the SG after 4-5 days. Thoughts?

Starting SG 1.090, Must temp 74F, Yeast added. I may be sorry I started this, I may become an addict :-)

Thanks All! Sanitizing equipment now, and, of course, unexpected company...lol. still hoping to get it going tonight...

Thanks Bill and John! Kit instructions do say 4 months aging time before sampling a bottle ( which I do intend to do )... Just wanted to allow myself some "rookie room", as I want to gift some of this batch. If all goes well, I will be starting another ferment while this one is aging (My friends...

I've been lurking for a few months now, and decided it was time to join. I'm getting ready to start my first kit : Winexpert Vintners Reserve Riesling. Planning to bulk age for 3 months, then bottle age with the 1st sampling around Christmas. Looking forward to chatting with all in the forums!