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well its all bottled now. drank a good sample and I give it about a 5. I think I went a little high on the sugar, its seems out of balance. the blackberry flavor is definitely there and good. This wine is also very light bodied, if I make it again I will probably add some glycerin to it and...

I use a port floor corker with my synthetic corks without any problems.

Just getting ready to bottle this wine tomorow. I'll let everyone know how it is!!!

I just racked this kit into a clean carboy for some bulk aging and of course I had a little taste. Yum Yum Yum.... so far (at this stage)this is my favorite kit, even better than my italian dolcetto was. We will see in the end though.

i always wait a month in the secondary before doing anything else to the wine. I concur with the person who said those instructions are only for people who want to get the wine in bottles A.S.A.P.

My vote is its good!

after adding the yeast into the must I let it sit for 2 or 3 days and then I give it a quick stir daily until I rack it into a carboy. I do this with pretty much any wine I make.

I just went through this with an island mist kit. I watched the must in the primary for like 4 days and never noticed a single sign of fermentation. not even a slight alchol smell. Well on the 5th day I was sure it was stuck and I put my hydrometer into the must and low and behold 1.01. Took a...

yeast is super cheap and you really can't add too much to start. I wouldn't risk trying to split it three ways, or even two ways. The risk doesn't outweight the benefit.

sounds to me its fermenting perfectly normal. Its not supposed to smell nice at all during this stage. Take a hydrometer reading each day and make sure its going down. Once it gets to around 1.01 then move it into a carboy with an airlock. It should take 5 to 10 days.

and zinc and magnesium to your diet.

(starting gravity - ending gravity) divided by .0074 in your case its roughly 14%

Thanks everyone, sounds like I'll add enough sugar to get it where I want it and add the whole F-pack after its stabilized.

well.... about a dozen 1 gallons, 2 3 gallons, 4 5 gallons, and 6 6 gallons (three of which are better bottles)

Yes it has an F pack with it. Drying out the wine is exactly what I am trying to achieve. I don't want a wine cooler.

I almost went last year but got busy that weekend with other stuff. I should check it out this year being I am only 30 minutes from O.C.

It must be something with banana wine. The 5 gallon batch I made cleared extremly clear as well without anything added to it. Mine looked like yellow tinted spring water it was that clear. So what is special about banana that makes it go so clear and can we learn something from it to apply to...

That tube that the hydrometer came in can be used to hold the test soltution. Just make sure you sanatize it before using. Once you get more into wine making you can buy a wine thief that will make it a little easier to test a sample.

I made two seperate gallons of watermelon last year and they were both horrible. I had to add artifical watermelon flavoring to them just to taste any hint of watermelon. I was hoping that the watermelon flavor would come out in time, but I opened a bottle last week (9 months after bottling) and...

Just want to say Hi to everyone! I been at this wine making for a little bit now, mostly made fresh fruit wines and concentrate wines. I also experimented with welches 100% juices. I just started to get into the kits and have an Italian dolcetto cooking and a blackberry cabernet waiting...