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(Richard Kovach) wrote in message . com>...
> Rob,
>
> Were the #s you quoted your own measurements, or provided by the
> retailer? If it was the latter, I wouldn't trust them because I've
> heard just too many complaints from people doing their own
> measurements on this type of product and finding them to be very
> different (and their own measurements backing up the less-than-ideal
> end results they get). From what I've heard, this type of product is
> generally riskier and less consistent than kits from the bigger
> producers like Brew King -- they do a good job of adjusting
> acid/pH/sugar in producing the kits, although there are downsides to
> those products too... I wouldn't consider doing the kind of product
> you chose without being prepared (and equipped) to treat it like raw
> must -- doing all the measurements/adjustments/blending that the raw
> material will need.

The measurements I listed were my own, and not quite in agreement with
the ones given by the vendor. I figured my measurements were right
for what I had in front of me. I did treat it like a fresh must, and
in actuality next time if I decide to skip the "squeeze the grapes
yourself" stage, I'll get unadjusted sterile juice and start from
there, like the Riesling I was discussing. That was kinda my intent
in the first place, and it was my own mistake to find that I had
purchased a manipulated must to begin with. Live and learn.

Thanks for the interesting ideas. They're greatly appreciated,
although my first thought is "good money after bad". But you've had
decent results in similar situations, so it's certainly worth
considering.

Happy new year.

Rob

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