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I don't see why not. I would suggest back sweetening with frozen white grape concentrate or a mix of that and sugar depending on how sweet you want it.

I'm glad you liked the idea and the addition to your glass 😊

At the very beginning, definitely! After that (maybe early May), we ordered several kits from Label Peelers and the shipping time was comparable to pre-pandemic.

It is more of a mint color, which works for this batch of Mojito wine. I've added more green in the past when it was straight up lime. I've never tried a mix of yellow and green though. You'll have to share pics when it's done! I've been following your fermenting issues. I'm sure you've read...

Some of my own Mojito wine with a bit of extra mint muddled in. Amazeballs!

It might be a bit hard to see the color but this is how my finished product looks...

I think it would be good with some Malibu rum added! I think I mentioned before that I add lime Bacardi infused with mint and let that sit while the wine is fermenting, strain out the mint, then add about a cup and a half along with some mint extract and call it a Mojito wine. I actually think...

I do add some green for coloring...about 5 drops in 6 gallons gives you just a pale, pale green in the glass.

I use PaintShop Pro by Corel. It is a paid product, but it's fairly easy to learn. I always print at home with an Epson printer...their DuraBrite ink is waterproof. Here's a label I made...

I'm sorry to hear about your health problems 😢. I hope you are doing better. I'm jealous of your carboy inventory! We have a general store in a nearby town that sometimes has 6.5 gallon carboys in the $40 range. I need to get in to see if they've got them but because of Covid-19 I haven't been...

My husband and I built this wine trellis out of all repurposed material. I know it's not your traditional trellis in terms of height, etc. by I love it and so do the bare-root vines I just planted. Can't wait until it's covered with grapes! I only have 9 vines overall, all but these planted to...

My husband and I built this wine trellis out of all repurposed material. I know it's not your traditional trellis in terms of height, etc. by I love it and so do the bare-root vines I just planted. Can't wait until it's covered with grapes!

I lean more towards the 5 cups in 6 gallons. It gives me an end product with a gravity reading around 1.010. We like our wines sweet though and it's all a matter of personal preference!

I've made wine from all sorts of grapes, most of which I have no idea what kind they were as they were picked off of friends' home vines. I use them in Dragon Blood wines as my fruit and they always come out awesome. Some I mix with berries or fruit juice but I've made them from only grapes as...

I use 1/4 tsp of Potassium Metabisulfite in 6 gallons of fruit wine 24 hours before pitching yeast and another 1/4 tsp. after fermentation before back sweetening. Granted we're talking fruit wines but I do add tannins (per Dave's Dragon Blood recipe). None of my friends or myself get headaches...

I have the All In One pump and love it. The right equipment definitely makes all the difference!

I would probably have more going if I had more carboys 😅 I had one with a chip recently that I had to throw out and haven't replaced it yet. I will love to have at least 3 more but our budget is tight right now.

You've got quite You've got quite a line of carboys and wines there! I thought I was busy with the four batches I have going right now 😅 I am currently working on a huckleberry Dragon Blood and then I have 3 Island Mist kit wines going...Blood Orange Sangria, Mango Citrus and Peach Raspberry...

I don't know about all recipes but I believe Dave's Dragon Blood recipe calls for removing the fruit at around 1.000. I usually play it by ear and by smell. Sometimes the must/wine will start to smell a bit "off" before it reaches the 1.000 and if the fruit is pretty much disintegrated anyway...

Hi and welcome! Fermenting is often done within 2 weeks...not always, but usually. I've had ferments complete in a week in fruit wines but the longest one I've had is about 3 weeks. Fizzing is what you want... that's your wine fermenting 😊 Many wines will finish (be done fermenting) at about...