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Fivebk. Idk about this as I have read alot into it and talked to some local fruit wine makers who have been doing it for 20+ years this adding water seems fine and will give considerable flavor for apple. of course aging bringing out more flavor. As to go and use 113 apples for 2 gals of juice...

I made a simple degassing vacuum from a wine preserver pump some silicone tubing and a bung all the videos I have watched this seems to work great!

Pumpkinman: With this Dragons Blood wine how long do u age it for and how long before its able to bottle and drink providing clarity is there and such......

Pumpkinman: With this Dragons Blood wine how long do u age it for and how long before its able to bottle and drink providing clarity is there and such......

Well got the Dragons Blood recipe on the go in primary fermentation and man does she smell and look delicious! Used the specified yeast and yea..... the other yeast I used for my apple wine was way better for fermentation action wise. there are signs of fermentation as there is a froth that...

So i tested again tonight and its sitting at 1.024 is it a good time to transfer to carboy and leave a 2 inch space between wine and bung? In the primary it only has a very fine layer of bubbles. Also yes it was a full moon when it slowed down which was very odd that now u mention it haha. I'm...

Would it not take a fair amount of concentrate to do that? By frozen concentrate do u mean the ones that u buy at grocery store add 3 cans of water to it and it makes a jug of apple juice ?

So does the flavor enhance with age like will the Apple flavor get stronger in the bulk aging for a year? i saw a device for degassing its just a bottle preserver an removes the air from a wine bottle i was gonna hook it up to a bung and give er....what do u think? When do u add ur clearing...

oh ya i know that i just wanted to make sure lol. I have no problem waiting. so when is the best time to degas and best way as i took a taste and its like drinking pop lol. What is the best way? Ive seen the paddle and then there is a a device that like is a vacuum and sucks the CO2 out...when i...

My starting sugars were at 1.090 started Thursday. Tonight on Saturday my SG= 1.042 and in the last day or so it has gone from tons and tons of bubbles on the top to hardly none at all and has really quieted down is this normal and is my fermentation at risk of being stuck? Must temperature is...

indeed. well it would just be nice to you know if i get a recipe down pat that i could sell to my friends and such and aquaintances

1 gallon wine bottle cant be very cheap though id imagine?? so you think juiced apples and then dilute the rest with apple cider instead of water to desired batch amount or....?

ah fair enough. I figured you were leaning towards a flavor pack with that comment. So you figure my flavor will still be good?

thank you I am sure I will have many more to come as I advance in this wonderful hobby. Wish you didnt need a liquor license to sell it though ugh

really hard to say....never looked....but if i can what are you suggesting?

now im really excited to try that one and its a cheap wine to make too way cheaper then my apple wine :D

o there we go so how would I know how much is 48oz to meet recipe requirements?

how did u get that conversion??? I googled it and the answer I wrote down is what they gave me on several pages....?

sorry new to forums so hahahaha. Ill get er figured out I think I got it down pat now hahaha. Ive never been in a forum before especially something im so passionate about I just really want reassurances I didnt mess this batch up yet :)

that was the plan but I need to find one they are impossible to come by but I got roughly 5-10 days to find one depending on fermentation otherwise im using a bunch of wine bottles with airlocks hahaha. Im in medicine hat alberta canada.....so do you think I will have enough apple flavor? and...