Thanks for the input.

Mine's sitting in Carboy now too, will add last few packets tonight and let
it sit two weeks to make sure it clearsly nicely. But I might consider the
sugar next time around. Going to see what I think of this with the normal
recipe first.

Joel

"Van DeWald" > wrote in message
news:ffAIe.72$KX4.4@okepread05...
>I think the Winexpert White Zin kits tend to run darker. I've got a batch
>in the carboy right now, (the 15L selection kit), and it's really dark, but
>when bottled, it lightens up quite a bit. But, it's probably the darkest
>White Zin I've ever seen.
>
> With regard to the Island Mist kit, to make it more like a traditional
> wine, you can chapitalize (add sugar) to bring the SG up to about 1.090.
> To do this, you would add 5 lbs of sugar to the must before or during
> fermenation. This will boost the alcohol level to about 12%. I've heard
> this doesn't alter the balance too much, but it still tastes the same as
> the wine cooler/picnic beverage that was intended, but with the higher
> alcohol content.
>
> Regards,
> Van
>
> "Joel Sprague" > wrote in message
> news:4isFe.6203$Zt.4805@okepread05...
>> Ok, this will probalby be the first(well, second, I guess) of many
>> questions
>> from me in here.
>>
>> Anyway, this saturday I started an Island Mist Exotic Fruits White
>> Zinfandel
>> kit. For those who don't know, this is a pretty standard 7.5L/6 gallon
>> kit,
>> which has two juice packets, the main packet is just supposed to be white
>> zinfandel, and the second packet is, I guess, the "exotic fruits" part.
>> Anyway, I've noticed that the juice from the White zinfandel packet is
>> noticably red/dark. It's nothing like the Merlot kit I will be bottling
>> this, but it's definiteiliy not near what a finished White Zinfandel kit
>> looks like.
>
>