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can one tweak bottled juice wine the same way Hi Joe, 2 questions: can wine made from bottles juice, like concord, be likewise tweaked? And second, you have a shot of your starting PH, between 3.5 and 4. If your PH was say 5, would you have used acid blend to bring it down? Fran

Thanks CE, I did strain and bottle the brew in question and the grain waste was sour. In my other sour results, raw ale1 and 2, quests who drank it said it was like a sour ale they had at a brewery. If you know, will adding milk sugar at bottling cut the sour? Fran

This concord, a 1.5 gallon batch, is now bottles, I drank the half gallon while testing, I really like it, even new. Fran

my wine cellar I have made 15 bottles of wine and my storage is: 4 reds, 2 grapple and 2 ap-ape. FRan

rawale Hi Mismost: I was interested in this topic after reading a brief about how folks made ale in the colonies (1700's). So I built on that, with my skimpy actual knowledge. As of now I have about 3/4 cup of mixed grains(barley, wheat and oats) that have been brought to second day of...

Hi Folks, new to forum. Just started my third test in making an unhoped, raw ale. I've attached the recipe in case anyone can offer help of share ideas. Fran Opps, my file is not in a form allowed in the upload deal, will work on that.

joeswine, thanks for the major effort in posting. I don't follow all your doing but I see this is what I'm looking for. Will study and acquire the products you list and will soon get it together. I think it's time for the 5 gallon jug. Fran

HI to all, thanks for the welcome. Cintipam I did recheck that concord I talked about and the second SG was .999 @ 49F, so I believe its done fermenting. I had 2 glasses before supper(it's 3 weeks old) and it was fine but think it will improve with age (6 months?) The spicing was 1 clove, one 6"...

Hi folks, I checked out a few forums before stopping here. I am a 66 year old retiree, and I can't believe I've waited till now to ferment my own drinks and foods. My wife and I now ferment kim-chi, black tea, and many vegetables, cabbage and last but not least raw milk(keifer) and yes, wine...

Hi Pam and cmason, the concord wine I'm working with had a SG of .998 @ 70F. I will check again saturday. This wine is still very cloudy( one source said the cornstrch in powdered sugar can give your product a "haze"), don't know if that's normal(it is 5 days into the second fermenter) for...

Thanks again Pam, of course you are correct, I initially used campden(Pot. metabisulfite) to verify a clean must. I have pot. sorbate in stock but have never used it.This wine in question is my 4th gallon try. An apple/ grape and a grape/apple where devoured upon birth and, sadly, a rhubarb...

Also I've used sorbate at the very beginning before the 24 hour rest and before pitching yeast. Attached is a shot of the primary fermenter. Fran

Hi Pam, thanks for the response. After the 24 hour rest the must details where: SG= 1.092, PH=3.5, PA=12%, after these readings a Pasteur Red was pitched.Had 4 days or so of active(bubbles in air lock) which slowly quieted down. Before racking to glass I added the 1/2 cup powdered sugar which...

My current 4th wine making attempt is a concord grape wine with black pepper, clove and cinnamon. I used a recipe from on line and altered it abit. THE 1 GALLON OF MUST HAD 1/8TH TSP.TANNIN, 1 TSP. NUTRIENT and 3/4 TEASPOON ACID BLEND as additives. I used a 2 gallon bucket for a primary and did...