Is there any way to make a DRY product? I just really don't care for sweet wine...not do most folks I speak to!
1993755
Callie, I have made this wine several times and the strawberry is especially sweet. You can ease off on how much you add. You can let it go longer during your secondary ferment and keep an eye on your SG level. The lower the SG, the dryer your wine will be. If you let it go to around .996 before stabilizing, it will still have the flavor without it being as sweet. I would add only half, or less, of the strawberry pack. Good luck!
1993756
Nope. This concentrate already has sugar added to make a specific product. Much easier to make something sweeter than drier. Try a plain Riesling or Piesporter. I've made a Piesporter twice and it is very nice and NOT sweet.
1993757
all corncopia wines are sweet. if you want dry then yu have to purchase a different make wine kit. just d't buy a kit with a fruit adder.
1993758
Basically it really depends on the grape. Most of your fruit type wines have a plastic container of syrup which may be strawberry that you can cut down on the amounts. The basic wine will be a blush and is not sweet until you add the fruit.
513070
Don, there Juice in the kit, along with all the other ingredients you need, such as yeast, finings, sorbate, etc. what you need is a plastic fermenting pail, a glass or Plastic approved 6 gal carboy, and some other misc stuff. I would recommend getting a starter kit that comes with all that like the one here: http://www.amazon.com/Deluxe-Wine-Making-Quality-Durable/dp/B000FBOWQW it's about $100 at Amazon.
967548
The shellfish derivatives are only in the clearing agents (sealed in plastic pouches). I have made four of these Chateau Du Reserve kits and NEVER used the chitosan or kieselsol on the wine produced by the kit because I have never needed to (I save it and use it on some of my homemade from fruit small batches that have a hard time clearing). I've found that the wine from these kits clears well on its own (though, I always add the bentonite before starting fermentation, and so that might be what does the trick). Go ahead, get the kit, and simply skip adding the clearing agents at the end.
64929
I have a possible fix. I bought good seasons garlic and herb (innocuous) and then compared the recipe to that for the much loved cheese garlic. The second ingredient on our favorite is "blue cheese". I found something called "powdered blue cheese" on the web, bought a pound (!) of it, and added a half teaspoon to the insipid dressing. I think it is a pretty good replacement for the original. (And my pound of blue cheese will last forever). I think I will try adding the blue cheese to a plain vinagrette --- maybe I can get rid of good seasons forever.
1016373
I would see why not? The grape must would have to be cut in half. I would think you could do the same with the yeast and other additives. I like dryer wines so since I don't back sweeten I haven't ever used the stabilizer.
386123
I haven't used that type specifically to answer that question. I did, however, use freeze dried as well as ready made and then remade with a tablespoon or two with my own. I am thinking these cultures are pretty hearty. Its worth a try.
563619
Easy...Make certain all sugar is fermented out by using hydrometer to obtain S.G. (if 1.00 or below you should be fine, although I usually end at about .995) Clarify if wine is not clear, and add campden and Potassium sorbate according to directions then make simple syrup with sugar and bottled water, add and taste, repeating until you are at desired sweetness...Bottle (age) and enjoy...
1631193
I would recommend that you that you contact the manufacturer. I have heard that putting anything but plain water has adverse effects. My son-in-law tried white wine. It was very messy.
2252659
Everyone has different tastes. I wasn't trying to sell anything. Just giving an opinion. Sorry you didn't like it. Don't drink it. I add a tbsp or 2 of powdered milk sometimes to make it creamier.
1531183
My husband is the wine maker at our house and he says wait a while longer. Also he says the you must be mindful of the temperature that you are keeping the wine at. Hope this is helpful.
1955688
Perhaps a purist would suggest you rinse it after changing to a different wine....?
1432082
I am not a chemist, but I would think you could. Some wine is sold in small plastic like bottles. Also lemonade which is very acidic can be served in it. The fruit in Sangria would be like lemons in lemonade. Maybe ask someone with a chemistry background. It woulk LOOK pretty in the container. Have a good summer.
103097
Not sure what happened to your wine, perhaps Oxygen (air) was allowed to mix and create the bad smell , also some times using too much potassium meta by sulfite (sterilizing agent) will give the wine a foul odor.Rack the wine several times and follow instructions in the kit. If everything fails use the wine for cooking. Good Luck!!
1486580
If you go to the Wine Enthusiast website they have a 1-800 number. They have a customer service prompt. I have called due to a problem I also have with this product, but have not yet heard back from them. I will update this post if I am successful in getting in touch with them. I hope that helps.
84114
You will have to add sweeteners to your end product. The contents in the bottle does not contain sweetener.
397227
How long did you age your wine in it? Was yours the same with a char on the inside? I am afraid because some say this is just a "whiskey barrel" not a wine barrel! Any feedback would be great!
124680
Go on utube. Juices are too thick unless you water it down. Wines does work, but only half bottle because of all the fizz it creates. Manufactures do not recommend it.