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Its March. You're not going to find fresh grapes or juice from September. You can buy kits from any number of distributors on line. Other than that, I know of no one having September grapes or juice.

As Salcoco and sour Grapes saig . But what are you going to do to repair the primary buckets?

I haven't started this yet , but When I do, I'll probably follow pretty close to the original instructions, but raise the starting SG to 1.080 or so.

I am a newbie at this, but I am learning. If I bottle a Chardonnay, the kit I made it from says drinkable after bottling. Do I still have bottles of it in the cellar? Sure, about 12 out of a 30 bottle run. My Welch's Concord wine is drinkable after about a month, but all my wines are much better...

I'll be happy just to get a full bodied apricot wine with a decent ABV. Thanks for all of y'alls replies.

Any working with todays youth is good, be it hunting , fishing, decorating or winemaking. It is good to have a close repore with any child. Let them see your world. When I was younger, my children and I never conversed(Too busy making a living) until they were old enough to discuss politics...

This wine came with it's own F-pack.

Well, I'm not real big on warranty for a cheap wine kit. I think what I'm going to do is add sugar syrup to it to bring the Sg up to 1.075/ 1.080 or so. 10.5 or 11% seems like a good ABV to shoot for. I've several days left before I plan to start this kit. I'm not in a hurry about my wines...

I just received this wine kit via UPS. Does anyone have experience with this kit. The kit weighs 18 lbs. and includes a f-pack of peach/ apricot. The instructions state that the wine should start at SG of 1.048 / 1,060 and end at <.996. This would only yield an ABV of 6.83 to 8.40%. I'm afraid...

If the bottles were stored on their side and you had this drop out, a careful decanting and handling of the bottles would be acceptable. But if the sediment is suspended, I'd be tempted to uncork, add finings in the carboy and clean the bottles. Then allow a couple of days before bottling...

Nothing wrong about that, Cheng. Like the man said, "I can drink fruit juice any time." But back on topic : It seems to me that the proper way to hit the right ABV is to start at the right SG and end up dry at the end with the desired ABV, then back sweeten carefully. Easy does it with the...

I used two of those bottles for my first batch of Welch's Concord grape wine. I didn't lay them over, but I have not had a leakage. I still have the empties. I might use them again in a pinch. They are just different enough that I shy away from them, but it's probably unfounded. Do you have...

I would think that a can of frozen grape concentrate would be okay. Do you have a white grape concentrate juice. I don't know if trying to concentrate it further to save space would be a good idea. I've never tried that. I always take out enough to do the addition. Drink a little young wine...

It's the only way I know of to age my wines. Get so many going that I don't have time to contemplate bottling early. Plus I do get to sample a little here and there, and then this one and oh that one is so pretty! I gotta have a sip of that!

I started this 23 liter kit on March 1st. Added the dark oak chips, dried grape skins, EC1118 yeast, and the tannin powder supplied with the kit as instructed. I am very optimistic about this wine. March 12th : Racked this wine today. SG is .994. ABV is 13.13. PH is 3.31. Temp is 73°. Tastes...

Sorry, my grumpy old man popped out. I try to stay on subject. Post away!

Wildhair, you have stolen Sue's post. Sue. you can order cherry concentrate or cherry flavoring(4 oz.) from any of several suppliers. Amazon, Learntobrew, Midwest, just to name a few. There are several posts addressing backsweetening. Most will recommend 4 oz of cherry flavoring before bottling...

I started this hobby in October of last year. I have made 4 one-gallon batches of Welches Concord grape wine in that time I still have six bottles and a gallon aging in the cellar. The recipe said that is should be drinkable at 6 to 8 weeks after primary fermentation. I make this as a drinker to...

Everything was done at a controlled room temp of 74 degrees. My office is 74 degrees . In the past, with a different hydrometer, it read pretty much 1.000 for distilled water. But that hydrometer has since gone the way that fragile hydrometers so often go. I'm not too worried about this since...

I tested my current hydrometer in distilled water. I gave me a reading of .996 several times. Temp is about 74 degrees F . Do hydrometers change?. Also, I started a kit a few days back and took the Sg as 1.080. I added a couple of cups sugar/water syrup and brought the SG up to 1.085. So, if...