Recent content by Rodnboro

I like to sweeten mine before too much aging. I have sweetened some clear batches only to cloud them up again. In my experience, the taste is not affected either way. I've made this concentrate wine several times, and sweeten with sugar if 3 cans per gallon is used. I draw some wine out, heat it...

I agree with inhousebrew that the cloudy result does not mean the StarSan is bad. I have well water and it turns cloudy immediately. I do however, buy distilled water in gallon jugs and mix it and store it in them. It lasts longer this way.

Old Orchard Pomegranate/Blueberry frozen concentrate makes a really good wine.

Toddrod is the muscadine wine guru.

Living in the Southeast, Muscadine wine is popular. In my opinion, it makes a very good wine.

It's a sg thing. I transfer at 1.020 sg. not being too concerned with the gross lees at this time.

I transfer at 1.020 sg. not being too concerned with the gross lees at this time.

I just read a post in another forum and they mixed 2 tsp in 20 oz. of water and added 15 ml. (1/2 oz.) per gallon.

I'm buying a spigot for a bucket and will use it from now on. I had a heck of a time at last bottling trying to keep a siphon with my bottling wand!

I started a gallon of Vidalia Onion / Jalapeno about a month ago. I only used 2 jalapenos! I tasted it once and it was hot to me. I just wanted the peppers for a kick.

Some of the best I've made was from Old Orchard Pomegranate/Blueberry. I have 3 more gallons bulk aging now.

It's not a kit, but a can of Vintners Harvest fruit base (96 oz.) makes a good 3 gallon batch.

I've picked up several 1 gallons from my local recycle center.

I've just started a Black Currant from V.H. fruit base. I used Vitner's Harvest MA33.