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That's funny!!!!!!!!!!!!!!:b

When you say fortified is that with a oak flavor?

I don't know about anyone else but I like my fruit wine to be around 13% alcohol plus... so when I make 6 gallons, at least that is what I start with it usually turns out to be around five after the several racks. I need to use about 3 4 lb bags of white sugar to get my starting gravity to about...

Tonight I will be bottling my strawberry Rhubarb wine 5 gallons, to make room for the start of my fall 2018 pear wine. I still don't know if adding oak chips will give it a more Chardonnay flavor or not? I'm waiting for any winemakers out there to give some advice based on their past. Anybody there?

I have pear trees. I made 12 gallons of wine in two separate batches using Ec1118 last fall and early spring 18, it was very dry so I added a banana to it at around one month and let it sit for ten days. I did not back sweeten it and we all thought it was great. Now I have 50 lbs of cleaned...