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5283 + 6 = 5289

I do have readings from before and after, and all are 1.080. Temperatures varied from 26C to 21C, but even adjusted for the temperature, it looks like it's a pretty solid 12%. It finished at .992. If I wanted to boost the abv by a couple % for next time, what would be the best way?

We just bottled our first batch and it's amazing already! We used 4c sugar to back sweeten and it seems perfect. Based on start and end SG, the abv is 12%, but the recipe says the abv will be increased a bit from the natural sugars from the fruit. Does anyone have a guess as to what the actual...

Thank you!

I was unable to get the 1st cork out, because it's in the bottle. Will the wine be contaminated if I use a (sterilized) chopstick to push the cork out of the way so I can pour the wine into a different bottle?

It was our first time bottling and I got distracted and put an already corked bottle into the floor press. 🤦‍♀️ The first cork is mostly submerged in wine now. Is this bottle still fine to age a few months and we can worry about getting the cork out after we drink the wine?

I have lots of freezer space, but being in Canada we have a short harvest season and I've already missed apples. I will hopefully have rhubarb and saskatoon berries next summer too, so this winter will mainly be recipes with store-bought frozen fruit. Beets are cheap though, and haven't been...

I decided to take the leap into winemaking after acquiring nearly all of the equipment I'd need for a crazy good price at a garage sale. I started with a kit (Orchard Breezin spritzer) to learn the general process. Since it was low abv, I used 4L jugs. I'll be trying bottling for the first time...

Google, when searching for the recipe for Dragon's Blood