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Well, I must say I haven't been in a liquor store or a wine aisle for some years. 😄 😄 😱 :ib The idea of paying for some one else's wine seems mostly unnecessary though there are exceptions. It would be nice to be in California or Europe somewhere where I think they have wine tasting...

I've decided to use the Rojo Fpac for back-sweetening since I now have an accurate idea of the sweetening percentage calculation. Also the wine smoothers are useful. I'll only back-sweeten part of my batch, so I have to have an accurate method.

Got it. Thanks

Good all round site. I was using a simpler one for SG to ABV. This site is better. ... Now for 150ml at 77 brix liquid how did you calculate the total grams sugar in the 150 ml? I can't seem to get the same result. Thanks

Sounds good. You sold me on giving this a try. I'll boost the ABV..

.. Thanks. I am unfamiliar with Fermcalc , I have to look it up. Sounds good. Measurements by weight are not useful to me so I need to convert everything to volume in the metric system. So the new calculation would mean the wine is sweetened 1/8 cup per gallon with the Rojo Fpac.. OK Good to...

Correction:

Started Diablo Rojo Kit came with two packs oaks * Put Oak Chips medium blend in primary (45gm) * Plan to put Oak Chips French Heavy (45 gm ) in secondary. SG's - at 6 gallon mark 1.086 Added 3 cups sugar and 750 ml water more (for overflow bottle to handle lees,ullage) SG = 1.096 Add 600 gm...

Very useful information. A ten percent blend is very economical. I will try this blend formula

Sounds good. Yeah currently I am using a Better Crocker cake mixer, also a drill. I made stir stixs from some kind of PVC flexible pipe and cut the ends. It opens up inside the carboy. The other end is cut to attach it to the mixer.

How are you degassing? What makes it easier?

I think the PLAATO was designed for use primarily wih brewing Ales and Beers? I am just researching up on it now. Let us know your experience with it.

I used granny smith green apples. From my testers, I think it worked well, Have to wait a few months for a full taste I don't think there is any point to using a squeeze bag I just toss them in. I want the full apple to merge. But that Is, I've cored and de-stemmed them - nothing then in...

While it is fermenting, it needs air, when it is aging or extremely last stages of fermentation -very slow fermenting or simply bullk aging to the end then air can oxidize the wine and is the enemy.. When SG drops to near .990 then I transfer to carboy, I let any minor fermentation or settling...

They have about 30-50 flavors there even Habanero (hot)! Here: See for yourself. website with pictures. Also pdf's for contents of each flavorings (amt sorbate etc) http://www.brewersbestkits.com/natural-flavorings.html

By co-incidence I just got Peach flavouring , 4 oz supposed to be full flavour for 4 gallons, $9.50 from my local wine kit shop. I just bottled a Tropical Lime, 3 gallons + some overflow bottles , 13.6 ABV - final ABV after backsweetening to 1/3 cup per gallon sugar ratio. (.0208333) Recipe...

I suppose you could even bump the number of pounds of apples - I don;t know by how much. I just wanted to test tweaking a little I just used the same amount I might use for a Dragon Blood. I've done Green Apple before , the exact way I outlined above: chapitalization, manipulating F-Pack, but...

I just did that bottled already. raised ABV to 1.088 added 6 lbs granny smith apples - (de-cored and sliced) Result is OK - tasty from small leftover testers. but still wait a few months to give a thorough tasting. Used Pectic Enzyme 2 Tsp in primary, 1 tsp in secondary I was going to add...

Tropical Daze Recipe uses Pineapple Juice. https://www.winemakingtalk.com/threads/tropical-daze.36346/ Orange is an interesting idea

In the picture, next to the Diablo Rojo is Sauvignon Blanc, A California white.