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Reminds me of a "King of Queens" episode.

That was Great!

For the restivus!

That is good advice!

That's a great one!

That's true, but it's only an 11% dilution. Without the sugar, 10 gallons should be 1.085, which I would think would be plenty of body and flavor. Concord grapes only yield 1.067, typically, so this would be much richer than a traditional concord wine from grapes. Then again, I do have a...

I have a 2.5 gal cube of the concentrate, so I should get around 9 gallons at 1.094. I might add a little more water and 2# sugar to get to 10 gallons so I’ll be sure to end up with 9+ gallons after primary, which would work out well since I have a 6 gallon and a 3 gallon carboy. I thought...

I’ll be making another Concord wine from concentrate soon and I’ve been considering using K-bicarbonate to lower the T.A. of the must, but I am not sure of the procedure. Typically northern grown grapes like Concord are a little high in acidity and low in sugar. The traditional method of...

Amen to that. That's how I use it. A little goes a long way, which makes a bottle last forever. 30 to 60 seconds and you're good to go.

I agree. It applies to both red and blue.

You get out what you put into a relationship.

I gotta say, THAT is a good one!

Thanks. So, 1/3 to maybe 2/3.... I'm starting to think 1/2 might be a good starting point for me to learn from (and easy to calculate).

Ratflinger, how much glycerin do you use per gallon? I suppose it depends on the wine in question?

That link that ratflinger posted is a great value, just might be a bit overwhelming for folks who are just starting out and can't fathom brewing enough to use that much glycerin. I see it's USP, also.

Well, today I picked up a bottle of the Walmart "Equate" brand stuff. It's stocked in the pharmacy area. When I saw USP on the label I thought to myself "Self, I think that means something good" Got home and looked it up and it means it is pharmaceutical grade. At least, that's my...

Thanks for the advice. I get it now.

I agree about food grade. What I wondered about this product is, even though it's advertised to be used for cosmetic reasons, if it is 100% glycerin, vegetable sourced and no fragrance, wouldn't that make it "food grade" acceptable for wine making?

Because a gallon would last me for the next three lives? :^) Thanks for the link, though.

Can anyone confirm if this would be acceptable to use in wine? Says it's 100% pure vegetable-derived glycerin. I don't know why the link below says robot or human?. It's just takes you to the product I'm talking about on Walmart's website...