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I assume a final SG OF 0.099, so I adjust the water for a specific alcohol content. For example if I set the SG at 1.070 I will end up with a wine that is approximately 10%. I’ve been told that a 10% wine will keep better.

I usually add 4 lbs of sugar. The reason I add 4 lbs is that’s what’s in the bag😂😂

As opposed to a specific amount of water, I shoot for a specific gravity reading.

Wouldn’t more contact time with the skins extract more flavor?

I bottle 375’s for sampling

Making wine is a chemistry set for adults

It’s priceless to see the surprise that my wine is this good! :r

I’ve had a $400 bottle of wine (gift) and a $50 bottle. The $400 bottle was better, but not 8X better.

I do bottle aging so the max time under AIO headspace eliminator is probably 8-10 weeks. I haven’t had any problem. P.S. Steve is great. I’m 74 with a bad back. I don’t think I could still make wine if it wasn’t for Steve and his AIO pump!

I use an All-In-One wine pump to pull a vacuum. Topping up isn’t necessary if you wine is under a vacuum. I also determine the amount of water to add at the beginning by SG, that way I can get the approximate alcohol I want.