While this is true normally, the Island Mist kits have you add in
Sorbate to stop renewed fermentation. You then add in another bag of
concentrate. Leaves a pretty sweet product. And at about 7%, not
really a wine, more of a cooler.

Greg

On 16 Oct 2003 23:57:07 -0700, (glad heart) wrote:

(Greg) wrote in message news:<3f8f118e.1307534@localhost>...
>> Is it a fairly sweet finish? The Exotic fruit White Zin is very
>> sweet. Almost too sweet. I'm thinking of the Peach Chardonay because
>> I love peach. But am also thinking of the Green Apple Reisling.
>>
>> To carbonate it do you force carbonate? What do I need to start doing
>> forced carbonation?
>>
>> Greg
>>
>> On 16 Oct 2003 01:42:21 -0700, (glad heart) wrote:
>>
>> >The peach apricot chardonnay is a real delight. Can finish as a light
>> >summer wine or carbonate to make coolers. My groupies prefered the
>> >latter.
>> >
>> >That was good article BTW in Wine Maker Mag (Jan 2003 I think)
>>
>> Greg Smith
>>
>> Remove "spamblocker" to e-mail
>
>
>No, it was not too sweet. Goes down [almost too] easy. Is sweetness
>not a function of how you finish the wine? What was your SG at the
>end of fermentation? If it was lower than .995 for example it
>wouldn't be too sweet regardless of the base.
>
>Carbonation: to be honest I'm not sure. My supplier carbonates and
>bottles for me for $10 a carboy. I know you can rent the equipment to
>do it yourself.

Greg Smith

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