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I bought the concentrate at "Real Canadian Wholesale Club" which I'm assuming is only in Canada? I checked out Walmart and found that they mostly only sell mixes like fruit punch. I also checked sobeys and found more verity than walmart but the prices were almost doubled. I went to Costco and...

After the success of my mango wine using frozen concentrate, I've decided to do it again. I went to my local wholesalers yesterday and picked up 40 (12oz) cans of frozen concentrate (minute made). 20 peach, 14 Lime, and 6 Lemon at 68 cents a can. The first batch is pure peach, 17 cans in...

I don't know how cheap you want to get, but I'm making wine from frozen concentrate for 66 cents a bottle, and it tastes better then alot of the other kits I've tried. My last concentrate batch was mango. It came out excellent. Yesterday I started one with peach and another with lemon/lime...

Apple cherry sounds awsome. I think I'll give that a try.

I went for an orange mango combo. 12 cans of mango 5 cans of orange, with another 3 cans of mango I'll save for sweetening later. It smells awesome! I can't wait to taste it. It only cost me $18 including the corks chems ect. and judging from what I'm seeing and smelling so far, this...

I've been making wine for almost 3 years now and I'm getting bored with the typical white and red grape kits. My latest kit was a raspberry wine which turned out very tasty. That being said, I'd like to branch off into some more exotic flavors. Money is getting tight with the holidays coming...

I'm not to familiar with the proper process for sweetening wine. Can this be done right before bottling? I was planing to use corn sugar, is this ok? Also will it leave a sediment in the bottles afterwards?

It reads.... Step #3 - day 32 sg. 0.998 - 0.990 -Degas for 10min -Add kieselsol, stir for 1 min -wait 15-30min then add Chitosan, stir for 2 min -pour in stabilizer, stir for 1 min -top up carboy -wait 7-10 days for it to be clear. It cleared in 2 days, and is still bubbling...

Should I siphon off the wine and try to degas it again, or would this mess with the clearing. Its already totally clear as it sits.

alright. Yes it calls for degassing. I usually siphon it between carboys 3 or 4 times before I add the chemicals.

Hi, I'm making two batches of wine at the moment. Chateau Des Terrasses - Viognier (white) Chateau Des Tarrasses - Negroamero (red) The red started off with extremely aggressive fermentation. I needed a blow off tube and everything to contain the mess. Within 5 days it had gone from 1.09...

More problems... I'm just about ready to dump this stuff out and cut my losses. So the raspberry was doing great. Cleared and stabilized ready to bottle. I get home after work last night ready to bottle and notice that the wine is cloudy again and fermentation restarted! This is BS, how...

Sorry about that. I assumed women weren't in this hobby. Looks like I was wrong. :o I'm gonna start buying extra yeast. Is there different types for different applications?

I'm almost positive I didn't read it wrong, but I wont argue with a man with over 50,000 posts. You're the expert, not me. :p I dumped it out and made a new batch of apple. There was a scum in the bottom of the bucket that almost made me throw up when I caught a whiff of it. Something was...

The green apple was at .62 now its up to .86 and its developing a bit of a "dirty feet" kind of smell... I think this batch is a goner.

k, ty. More problems... I'm almost cretin that the green apple batch is still in a "dead" state. I just popped the lids on both batches this afternoon. The raspberry is foaming at the surface and has aggressive fermentation (about 2 bubbles per second), but the green apple is clear, no...

Nope, I did it right. Also I gave it an aggressive stirring like you said. I woke up this morning and finally saw a bubble in the airlock. I got home after work and now its doing about a bubble every 8 seconds, so its in the early stages still. Since the fermentation happened so late, how...

The green apple is 62 (.62)? not sure how its read. :p The raspberry is 73

k I'll do that now.

I've been making wine kits for almost 3 years now. I have about 30 successful batches under my belt and only 1 failure (it tasted like acid) lol. I'm currently doing 2 kits from the Vino Europa Exotic Fruit Collection, Green Apple Riesling and Raspberry Merlot. I started the kits like the...