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I've been looking for weeks in local grocery stores and there seems to be are limited/no options. The only frozen juice concentrates I can find are orange/citrus juice, and 25 different varieties of "punch". I've been looking for juice on shelves as well and have not been able to find one that...

Thank you, I really appreciate your responses @Ohio Bob and @BigDaveK. @BigDaveK - do you mind sharing which recipe you used? My friend has a massive acreage that is overrun with dandelions in springtime (which is late May/early June here), so I am planning ahead so I am ready when that short...

Eddie (or anyone who has made this recipe), can you please help clarify a few things? 1. The section in UPPERCASE is difficult to understand - should the yeast be re-hydrated a couple days in advance, and stirred during this period? 2. If using campden tablets/kmeta, I am assuming there is 24...

I used Latvin K1-V1116, and if this batch were to finish at 0.990 like all the other DB batches I've done, I'll end up at 16.3% abv (we like it strong lol). I'm good with slow, as long as it gets there. 😊

Thank you! If the SG is still going down slowly, should I wait it out and see if it gets there, before racking and adding EC-1118? The SG is dropping 0.002/day and is at 1.012 as of this morning. Because I step-fed it, the abv is about 13% right now.

Thank you! How much yeast nutrient would you suggest? You are correct, my starting SG was 1.090, and it quickly dropped down to 1.022, then I step fed it +0.020, and it acted as expected, until it ground to a snail's pace at 1.026. I have a batch of cherry DB going as well, started on the same...

I am making my 6th batch using the Dragon Blood recipe, and the first time with blueberries. The first 5 batches all behaved similar, including the time to finish fermenting, and all ended at 0.990. The blueberry DB started similar until it reached 1.026 SG, and since then, it's been going...

5393 + 18 = 5411

do I need to add (more) potassium sorbate and kmeta if I stabilized it 3 months ago when I began bulk aging?

Thank you, that is really helpful! It's gross out there today so I only want to make one trip out of the house. :)

Google brought up Old Orchard on instacart.ca but I can't tell which grocery store it is from. It gives me hope that it's available here though. Otherwise almost everything else I'm finding is "punch" or orange juice. If you've used frozen concentrate, how many cans per 6gal have you used...

I am relatively new to winemaking and had not thought to backsweeten with fruit juice concentrate. Am I just looking for sugar-free/natural concentrate (in the cans)? I haven't bought frozen juice concentrate in decades and have no idea what's even out there. Thank you to everyone who weighed...

My local wine store recently got these in and I was wondering if anyone has tried them (or anything similar). I was specifically wondering if anyone has used one in combination with a kit. I'm hesitant to ruin a batch so I thought I'd ask here. If they are good, it would be an easy way to get...

I was under the impression that the flavour of the brandy would enhance the wine. I guess I will see! I've had it without before, so I hope it's just as good!

It is approx 18-19% but I had honestly thought fortifying would enhance the taste, which is the main reason I wanted to do it. Thank you! I sent you a PM

When we purchased the kit, the ppl at the wine store said that we could fortify it with brandy at bottling. We are ready to bottle and have brandy, but am wondering how much to add. The kit made 3 gal and we have 2 x 750ml bottles of E&J Gallo brandy available (which is more than we need I...

Thank you! :)

I started a 3 gal Chocolate Raspberry kit on Friday and messed taking the initial SG reading. I was exhausted and should have waited until my brain was working properly. I wrote down 1.065, which is much lower than it should have been, so I am certain it's incorrect. I made it exactly following...

I'm making my 2nd batch, using 4.7kg of cherries, and the SG dropped super fast in the last 24 hrs. Does this seem right? Temp has been around 26C. I had hoped to step feed to bump the alcohol up, but if the 1.094 is accurate and it stops at 0.992 like my first batch, then it'd end up around...

Thank you, I really appreciate it! If I chose a yeast that can handle 15%, and step fed until fermentation stopped, can I assume that I have reached 15% and the yeast is dead? Or is there another way to measure the alcohol impact that step-feeding is having? Part of why I really want to be sure...