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Are you using the concentrates as they come or diluting with water? I’ve used many of their concentrates and only one, sweet cherry, wouldn’t ferment fully. I reconstitute per their instructions with water, then add sugar to get the sg I want.

If I want a strawberry wine, I’d use just their strawberry concentrate and not add any grape. I’ve used Coloma’s concentrates to make several wines with great results.

Maybe a dumb question, but I’ve been using Coloma frozen’s concentrates, cab sauv, Zinfandel and merlot so far. These come at 68 brix. Would reconstituting these to a 35-36 brix produce something similar to ice wine?

I used mine last night to bottle 3 gallons of cherry chocolate. Absolutely love it!

Received mine today! Can’t wait to try it.

I have 5 gallons of sweet cherry going now from the Coloma concentrates. It’s been aging for about 7 months now. One thing I ran into with it was that it wouldn’t ferment below 1.018. I thought it was a stalled ferment, but if I added more sugar, it started fermenting again. I just added enough...

The idea of adding more sugar came from someone on the forum here. They had mentioned unfermentable sugars, so I decided to add more sugar to see if it would start fermenting again. It worked, so I added enough sugar to get to the alcohol content I wanted provided the fermenting stopped at...

I’ll try to pull some tonight and check the SG on it. Original fermentation quit at 1.020 and I tried everything to restart it. Finally added more sugar and it kicked right off. I’ve got a thread on it here somewhere.

Here is a list of the ones I have used and the last SG reading. Elderberry 1.002 Has been aging 4 months. I didn't check SG when I re-racked at 3 months. Peach .994 Concord Grape 1.000 Sweet Dark Cherry 1.016 when put into secondary. I forgot to check again when re-racked at 3 months...

I’ve got 7 different ones going from coloma frozen concentrates.

Its 1/2” Baltic birch ply. Glued and nailed with support blocks under the bottoms.

I built my own crates for mine. I drilled a large hole in the center of the bottom that the neck of the carboy fits into. When I wash and sterilize the car boys, I can turn them upside down in the crates to drain.

I have made peach, pear, plum, wild plum, apple, pineapple, pina coloda, sweet cherry (not sure what kind, a light colored cherry), wild cherry, sweet cherry/wild cherry mix, blackberry and strawberry. Most of these I back sweeten fairly sweet except for a few bottles for my son who likes his...

I have that exact corker and have used many of the #9 normacorcs with it.

Thought I would update this. On Friday, I racked the wine to carboys as I was afraid of oxidation with no fermenting going on. On another thread, I read that there was speculation that not all the sugars in the Coloma concentrates is ferment-able. In one of the gallon carboys, I started slow...

Temperature is around 65-68. I did move it upstairs last night where it is 70 - 72. I've been using the Vintner's acid testing kit, but on this batch I could not get a good test. I am assuming the solution has gone bad. I have a PH tester ordered, but it will not be here until Monday.

I bought some of the sweet cherry concentrate from Coloma and started this wine on the 16th. Here is the recipe I used. 3 qts concentrate 2 1/4 gal water 3 tsp yeast nutrient 4 tsp acid blend 2 tsp pectic enzyme 3 campden tablets Starting SG was 1.090 with no sugar added. On the 17th, 24...