- Joined
- Feb 13, 2010
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I followed the original recipe from Lon, and used slurry from a wild berry white Zinfandel kit.
My wife loves this stuff.
My wife loves this stuff.
Yeah, I used the original recipe also, from start to finish. I used a merlot slurry which gave it the peachy pinkish blush color. I tried a batch several years ago that, if I recall correctly, just tasted like sweetened alcohol and I dumped the whole carboy. I don't know what I may have done wrong, but I tried to do everything correct according to the recipe. The only thing I could think of is that I pitched an EC1118 packet instead of slurry the first time, although the merlot slurry was EC1118 also. This time it turned out lemony and really delicious.What was your recipe for this if you don't mind me asking? It looks really good...
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