Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar was
included. I had enough wine bottled soinstead of rushing through the
instructions I waited up to 3 or 4 weeks between steps and have taken 6
months to reach this point. I thought it would have spoiled having spent so
much time on the lees but it is the clearest and best red I have made. In
fact I normally make whites because I have not made good Reds in the past. I
am going to do another red soon and as in this case will leave plenty of
time between steps. I beleive it would normally have been ready in 8 weeks.


--
Regards
Thomas
Edinburgh Scotland




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"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.
>
Forgot to mention I am Diabetic so letting it ferment out meant that the sg
is now 994. I doubt there is any sugar left. The wife has been complaining
about my Carboys but it didnt stop her drinking a couple of glasses straight
off.
--
Regards
Thomas
Edinburgh Scotland


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.
>
Forgot to mention I am Diabetic so letting it ferment out meant that the sg
is now 994. I doubt there is any sugar left. The wife has been complaining
about my Carboys but it didnt stop her drinking a couple of glasses straight
off.
--
Regards
Thomas
Edinburgh Scotland


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

Good for you. Glad to hear you waited...it is the toughest thing to do
sometimes.
Darlene

"Thomas" > wrote in message
...
>
> "Thomas" > wrote in message
> ...
> > Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
> was
> > included. I had enough wine bottled soinstead of rushing through the
> > instructions I waited up to 3 or 4 weeks between steps and have taken 6
> > months to reach this point. I thought it would have spoiled having spent
> so
> > much time on the lees but it is the clearest and best red I have made.
In
> > fact I normally make whites because I have not made good Reds in the
past.
> I
> > am going to do another red soon and as in this case will leave plenty of
> > time between steps. I beleive it would normally have been ready in 8
> weeks.
> >
> Forgot to mention I am Diabetic so letting it ferment out meant that the
sg
> is now 994. I doubt there is any sugar left. The wife has been complaining
> about my Carboys but it didnt stop her drinking a couple of glasses
straight
> off.
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>

Good for you. Glad to hear you waited...it is the toughest thing to do
sometimes.
Darlene

"Thomas" > wrote in message
...
>
> "Thomas" > wrote in message
> ...
> > Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
> was
> > included. I had enough wine bottled soinstead of rushing through the
> > instructions I waited up to 3 or 4 weeks between steps and have taken 6
> > months to reach this point. I thought it would have spoiled having spent
> so
> > much time on the lees but it is the clearest and best red I have made.
In
> > fact I normally make whites because I have not made good Reds in the
past.
> I
> > am going to do another red soon and as in this case will leave plenty of
> > time between steps. I beleive it would normally have been ready in 8
> weeks.
> >
> Forgot to mention I am Diabetic so letting it ferment out meant that the
sg
> is now 994. I doubt there is any sugar left. The wife has been complaining
> about my Carboys but it didnt stop her drinking a couple of glasses
straight
> off.
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>

"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.

Remaining on the fruit for extended periods is not always bad. I have a
Blueberry 2000 that stayed in the primary fermentation carboy for three
years as my Mum and my wife both died of cancer.......
It tastes like blueberries with a shot of good brandy added.
Cheers~!
Bob<><
>
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>

"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.

Remaining on the fruit for extended periods is not always bad. I have a
Blueberry 2000 that stayed in the primary fermentation carboy for three
years as my Mum and my wife both died of cancer.......
It tastes like blueberries with a shot of good brandy added.
Cheers~!
Bob<><
>
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>

Congratulations, winemaking is a very forgiving hobby. You almost have to
work at ruining a batch (though it can be done). And time is more often a
friend of the winemaker than an enemy.

You can use a cline test if you are interested in the real residual sugar in
your wines but you are probably right, it will be near nil.

Ray

"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.
>
>
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>

Congratulations, winemaking is a very forgiving hobby. You almost have to
work at ruining a batch (though it can be done). And time is more often a
friend of the winemaker than an enemy.

You can use a cline test if you are interested in the real residual sugar in
your wines but you are probably right, it will be near nil.

Ray

"Thomas" > wrote in message
...
> Thought I'd tell you of this Sheraton Express Wine 5 Gal Kit. The sugar
was
> included. I had enough wine bottled soinstead of rushing through the
> instructions I waited up to 3 or 4 weeks between steps and have taken 6
> months to reach this point. I thought it would have spoiled having spent
so
> much time on the lees but it is the clearest and best red I have made. In
> fact I normally make whites because I have not made good Reds in the past.
I
> am going to do another red soon and as in this case will leave plenty of
> time between steps. I beleive it would normally have been ready in 8
weeks.
>
>
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04
>
>