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The ending SG depends... I had a question in another thread about a particular method of making apple wine that I use (frozen concentrates) that always ends in an FG of 1.03... Other methods have a Final Gravity of 1.000 or less( and I stabilize these accordingly). I'm a bulk ager (and tweaker )...

Indeed Thanks for the warm welcome guys.I do lots of variations of apple wine (and lots of tweaking)... But I'm a lifelong learner too. I'm all too happy to learn(and help)!

Thanks for the reply Pumpkinman. Its appreciated. (1) The yeast used is always lalvin ec-118. I don't ever deviate. (2) Grapefruit recipe: jack kellers (my deviation is 14 more grapefruits for a six gallon batch (3) The apple recipe is 12 cans of 12oz old orchard 100% frozen...

Hi... The (nick)name is Carant. So glad to be here. I've been making wine for two years now....my fave is apple. I've got 12 gallons of apple going right now, 24 gallons grapefruit, and a few gallons left of Ginger. Love to all!!!

Hi guys. I started a 6 gallon batch of grapefruit wine on December 18th 2013.... SG was 1.12 at the start...9 days later I took a reading and the SG was 1.01 ... I've done a few grapefruit before and usually the SG is around .997 when dry. The thing is I made a foolish mistake in stabilizing...