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This is my process on backsweeting works weii for me im a ole beer drinker so i like sweet. when i put on the vintners kit i put 2 and half teaspoons of yeast nutrient if kept at a warm temp it will work off in 2 weeks at this time i rack and put sorbate and potassium met. takes mine 2 weeks to...

Mine turns out well, but I like a sweet wine I always backsweeten to my taste . Ive also used less water and made it with more flavor and around 12 percent other than 10 percent. Not everybody is the same you can tweek it to your taste. Good Luck!

I have found if you take a piece of paper towel and place down in beside the bung it takes care of this issue. just dry it well then take a small piece of paper towel it should work ,does the trick for me.

I'm thinking 2 four gallon batches I have a three and a 5 gallon carboy I also have 2 kits in stock.

That would be way to high, I thought about that and it makes sense using half the water it would double, 4 gallon would be about right but i don't have a 4 gallon carboy and i don't like any space in my carboy. Thanks for the information.

Im looking to make a 3 gallon kit out of vintners elderberry 128 0z juice base, I would like to know if anyone would know the difference in percentage of alcohol I know a 5 gallon kit is 10 percent so a 3 gallon should be around 13 with more flavor. Im sure others has done this any pointers...

I was having trouble getting my grape wine to finish working it was stuck at 1010 around there every other time it would do the same thing so I would just use sorbate and it seemed to always work before,but this time it wouldn't clear so after 2 weeks I stuck it out in the cold cellar for a week...

I have made many gallons of this I just follow directions then backsweeten with a couple pd of sugar to 1015-1020 then give it a month or 2 to age you can drink it right away but its better with a little time i like a sweet wine. You can not taste alot of the elderberry in it but it is still...

Can you pasteurize it like cider boil water to 190 then place it in for 10 mins.? I dont know I thought about it.

lets see looks like 30 gallon from jangel 60 gallon from aricticsid and 5 gallon from james would be 95 gallon 1448+95=1543 should be correct?

not here but sounds good let us know how it turns out

flavor mine with koolaide black cherry and peach mango goes quick

1329 plus 50=1379 I have made 50 gallons last year and this year

I always let mine lack a little of the sweetness i want,I like it a tad tart after i drink it for a while.

I have this book also,but i check most of my recipes from the book "The joy of home winemaking by terry garey"

giving this a try ,ive backsweetened with koolaide which is good ,also backsweetened with raspberry and blueberry concentrate which was awesome,still up in the water about adding all the lemon juice and decreasing the yeast energizer and the yeast nutrient does it not get the rotten egg smell...

If your always looking for something new to make wine out of.

Sparkling Peach White Wine, Great Recipe Heres the one i drink i backsweeten it -------------------------------------------------------------------------------- I never post any brew recipes but this is my favorite out of the many gallons of wine I have made and recipes I have...

what i did for the raspberry flavor was went and bought white grape raspberry frozen concentrate 400 grams of sugar per gallon backsweetened it this way, one whole batch, it was a winner, still got some ageing

appreciate all thanks