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My SP is now 5 weeks old and done. I back sweetened with 6 cups of sugar. Let it sit for a few days and did a taste test. Its sweet enough, but there's a sharp taste of alcohol. It could use a bit more lemon flavor too. How does one rectify the sharpness? Is it a matter of aging it and or...

Are you using the wild yeast that's in the pail or are you adding yeast? I ask because when I moved my juice to an 8 gallon pail for fermentation, it almost bubbled over. That was with red star champagne yeast.

I say they're trying to make one hefty profit off of you... Around me, and from my understanding, there's only one place left in MD that sells juice or grapes and even they charge 1/2 that.

Based on what I've read, you can add pectic enzyme any time. Here's the catch.. As the alcohol level rises, it's less effective, so you might have to add twice as much, if you didn't do it before fermentation started.

That's essentially what I did. That's when I realized how that it was probably putting a ton of oxygen in.

Lets say the % isn't an estimate, but an actual. When the ABV his that magic number, do the yeast actually die or do they go dormant, like they do in the cold?

Would you mind sharing your Apple wine recipe? Thank you

After trying to back sweeten without diluting the wine with simple syrup or introducing oxygen by stirring in sugar, I'm thinking I just need a yeast that is only tolerant to about 13%. Anyone have any recommendations? Also, does the yeast actual die or do they go dormant when they hit the...

How do you dissolve 6 cups of sugar, into the SP for back sweetening, without either diluting it by using s simple syrup or shake/stirring where you're going to end up oxygenating it?

I've got the portuguese floor corker too. Wish it could be used for sparkling wines.

Pretty much the same thing happened with my Miracle wine kit. You see it fizzle.. all the CO2 being released, but no foaming. Everything ended up being fine and it fermented dry I think in less than 7 days. You're fine..

Not sure if this will work, but I found an old thread with an attachment that basically says oak chips are done in about a week.

I bought a Fontana Cabernet Sauvignon, which did not come with any oak, so I bought some. Now I'm confused, I understand one adds oak to their liking, but it seems most add 3oz+ for a 5 or 6 gallon batch. My confusion is because the package directions say the 4oz of french med toast oak chips...

Concord grape juice. Not only does this Fontana Cabernet Sauvignon extract, once hydrated to 6 gallons, smells like Welch's Concord grape, it's the same color purple. It makes me feel like the put Concord grape in the kit and that's why they call it a "Cabernet Sauvignon style" wine kit. I...

Does or can pectic enzyme eat away at the sediment? I added some pectic enzyme because my SP wouldn't clear. Now that its clearing, the sediment that was a thin even layer is disappearing too.

I didn't know it was plastic till I went and checked... after I saw your post. When I pulled it out of it's package, I was wondering why there was a seam in the glass, but I never thought it was plastic.. Just ordered another a glass one from Amazon. I am kicking myself a bit because the...

That's my backup, which I'm now having to use.

How does it taste? Is it something boone's farm would sell, worse or better?

Wait.. I thought wine could age in a bottle. What's the problem with bottle aging versus bulk aging?

Right or Wrong, because I've been using it almost daily, I was keeping it (Hydrometer in the flask) in my bucket of PBW water. When I went to use it, I'd take it out, give a quick rinse then sanitize it with either Starsan or KMeta.