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You can make wine from whatever that will ferment, even coke. I've heard of it being done, but I also heard it doesn't taste good. I googled phosphoric acid in wine and it seems you can use it, but it's not allowed in the US for commercial wines. Nor does it sound like a good idea since it...

I'm new at this, but I'm thinking you need to start making small batches to know what you might need or like. You might hate tannin or oak in your wine. You might find acid levels vary from what juice you get there versus what others get from other places or even brands. I'm thinking it...

Let me see if my math is straight because to me, it seems like you're adding a lot of sugar to back sweeten. Since the original SP recipe is for 5 gallons, that's what I'm going to based this on... 5 gallons = 18.9l 18.9l = 18.9kg 10% of 18.9 = 1.89kg of sugar. 1.89kg = 4.17lb of sugar 4.17lb...

I guess I'm going to pick up some over ripe bananas to try... Thanks!

After reading John's response, I went out to bring the wine back in, expecting nothing to have happened. But what do I see.. I see the bottom of the carboy looking like there's very light frost on it. Almost like a super thin layer of sugar was sprinkled on it. Could this be crystals or...

I took some wine I made from Juice and placed it outside over night.. Temp is in the upper 20s. Assuming crystals will appear, how long would it take? Does it take days or will the appear over night? Thanks!

Never used the metric system so I need some help with this. I'm confused how volume is the same as weight.. Are you saying 378 liters actually equals 378 kg or is this just a formula you use that works for you, when it comes to back sweetening SP?

Your cyser, how much honey did you use per gallon?

So how's yours looking? I just finished 5 gallons and it had very little body, and I has added a tsp of tannin before I pitched the yeast. This time I'm going to increase the starting SG to 1.075 because I'm looking for a minimum of 10% abv.. I'm also going to throw a banana in with primary...

Its pinot grigio... I knew chardonnay was soaked, but I was wondering if maybe other whites might get some benefit from a light oaking. Apparently not. As for back sweetening, I'm not sure if I should. If I do, I won't take it sweeter than an sg of 1.000

Thanks for the info folks.. Since it's gotten so cold out, I put the wine outside to see if it develops any crystals. Outside of that I'm not sure what else I might need to do before bottling. About the only thing I can think of is to back sweeten it to a sg of 1.000, since I don't like...

Haha.. like your post. As a new winemaker myself, I'll say it's really easy to make a drinkable wine.. but drinking able doesnt mean anyone's going to like it. So far I've been lucky.. I did a lemon wine (Skeeter Pee) and a Apfelwein. Both came out decent enough where some people have asked...

I made the below fro. A pail of juice.. The yeast was pitched on 9/16. As you can see, I've got it crystal clear in 2 months.. that was done with the help if Bentonite, Sparkolloid, and a 1 micron filter. Now I'm at the aging stage.. like many others I don't have enough carboys. Also from...

Like John said, it's going to depend on how much abv you want. I recently made it and I started at a higher brix level than you, and my tasters and i agreed it didn't have enough body... my abv ended at 8.5%. Next time, I'm going to add enough sugar to take it to 10%abv.

You would think... but more alcohol in wine, gives more body. https://vinepair.com/wine-101/wine-body-guide/

They're not air tight, so its probably just for looks.

I've got my MW (Sauvignon Blanc) in the carboy bulk aging. Color looks fine.. tastes a bit light and theres a bite of Alcohol, but it seems to be behaving.

Thanks for the suggestion. I had a tsp of tannin in the primary, but it wasn't enough. I read that higher alcohol will give it more boy, so I'm going to try upping that to the mid 10%. It probably won't do anything, but I'm gonna also add one over ripe banana for a 5 gallon batch.

I made Apfelwein... from start to bottle, was about 2 months. I knew it it was light.. not enough body, so I added 2 oz of glycerin to 5 gallons before bottling. Well, it's still too light, but I want to try it again.. Can someone tell me how I might be able to add body to apfelwein? Sure I...

I highly doubt there was old yeast in there. Partly because everything was washed then sanitized with Starsan. Plus, other than the citrus, the other fruits and juices were frozen. In addition, the reason I waited 24 hrs to pitch the yeast was because I had innoculated with 1/4 tsp of...