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post #8 of Old 02-10-2009
MacGyverRI
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Join Date: Nov 2007
Location: East Providence, R.I.
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I make Wine from concentrate kits, super easy and 2 6 gal. plastic pails is all the room you need. I use a 6 gal Carboy bottle (fermenting) and a pail w/ spigot for racking and bottling.

Shaking it around is normal for making wines, especially when adding Yeast nutrients.

I also play w/ ingredients added to the wines and have made Blueberry Merlot, Cherry Merlot, Cherry Chardonnay, Crenshaw melon. I also make Pistachio Cream Liquor, Walnut Liquor, Cranberry Liquor that I can't make fast enough. The wines must be pretty good since people even want to buy them for $10-15+ a bottle.

Tips;
If you're doing Dry reds, add 5 whole nutmegs broken in 2-4+ pieces along w/ the Oak powder or chips for a better finish.

Chardonnay's? add 2 lbs. golden raw cane sugar ("Sugar in the Raw" is one brand) for a better Buttery finish.

Bootlegger, it's not just a boat name....

Ken, East Prov., R.I. Bootlegger, PY26 Paceship

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