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Old 10-16-2013, 06:16 PM   #1
Aug 2013
Scranton, PA
Posts: 110
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I'm a beer making kind of guy. Recently SWMBO wanted to get a wine kit to give it a try. This is an island mist kit that came highly recommended from 3 different brew shops. I got a larger primary fermenter specifically for wine. But after reading the kit it says to rack to a secondary for 2+/- more weeks before bottling.

I know this isnt a long term aging wine so I dont think there will be any major effects of the primary only fermentation. But I might as well ask you guys

She went with the pomegranate flavor.

PS Any other tips would be appreciated

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Old 10-16-2013, 06:22 PM   #2
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Feb 2008
Reed City, MI
Posts: 31,069
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I say yes. I too am a beer brewing no secondary brewer (usually), and I also made an Island Mist kit for the wife and her friends. And yes, you really ought to use at least a secondary and possibly a tertiary vessel for wine. Even this wine.

I think I used 3 vessel total, including the primary bucket and two rackings to a carboy. The kit says you don't have to wait too long for these wines, but I thought a couple of extra months made a lot of difference in taste anyway.

The wine turned out pretty good, BTW, but I think next time she will prefer something a little stronger after all. We did the Sangria and it's got a lot of fruit flavor and I didn't use all of the sweetener either. IMO it would be best over ice.
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Old 10-16-2013, 06:37 PM   #3
Jun 2008
Fayetteville, NC
Posts: 1,347
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Sitting with a lot of air exposure after vigorous fermentation is the biggest mistake you can make. Oxidized wine is not very good.

The "mist" kits are meant to be weak, more like a wine cooler than a wine, but lots of people add a few cups of sugar at the beginning to get the SG up to around 1.09. It ferments to dry and will have 3 or so more times the alcohol. Add the F-pack just like the first time and the taste will not be too far off what it was.

Personally, I think the mist kits drink way too easy and fast to kick them up, binge drinking is so '90's.
Just because something CAN ferment, does not mean it SHOULD be fermented.

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