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I have taken a glass and added some sugar, it is drinkable in my mind but still is a little astringent probably because of the high acidity. I didn't know what oxidized wine tastes like so I was thinking that it might be that. I'm very glad that it is still salvageable, just not sure what to...

Hello Fellow Wine Makers: Beginneer Wine Maker here. I read a very brief book on wine making about 5 years ago, realized it was more time than what I had to invest with working full time. I decided to wait till retirement to try again. After retiring I threw a wild grape wine together in the...

It is strong tasting, I have added sugar to a glass and it is tolerable. Do you think it is wise to bottle without being balanced? Probably need to add a meta to prevent explosions / spoilage?

I talked to Rice Guy and he said I could always add the juice after bottling. I'm not sure if I don't have a good wine already as I just threw the grapes, sugar and yeast together, didn't worry about pH or TA. This wine was started last fall, sitting in a carboy to this day. Had it in my...

Thanks, I think I will try that. I checked in one local store and they only carry cranberry juice mixed with apple and apple is the lead ingredient on the list. Would you mix it like you would normally drink it and then add to the wine? At what concentration? I'm told that wild grape wine is...

Your welcome Glenbudde.

Hello Vinobeau, This might be taboo, but is it out of line to used frozen cranberry concentrate to mix with the fermented wild grape wine post ferment to help with the foxy smell / improve taste?

Thanks winemaker81! I will do the degassing then cold stabilization.

No problem with the hijack VinesnBines, I'll take all the information I can get. I was a little concerned how soon I would try the recipe without knowing much about the carbonation thing, but glad to know that it will work either way. I am going to have to try it and down the road can looking...

Thanks Raptor99! I will have to give it a try, still trying to understand the whole CO2 thing in wines, I also do not have a method to degas my wines so will have to do some research yet.

Ok, a little more work than I thought. How is the flavor if you don't do the carbonation thing? Also, are there charts to know how much sugar to add? Not interested in blowing up bottles and making a mess of things!

Hi Rice Guy, I am assuming that you are suggesting buying a cranberry wine and blending his wild grape with it? As I am from Minnesota and we are not into the cranberry growing as Wisconsin area is, have you ever made cranberry wine from berries then blending? Thanks! Bernice

Thanks Rice Guy for the help again, I would like to find something a little West of the Twin Cities metro regarding a wine club location. I would like to avoid driving the two hours and fighting the traffic if I could. Might have to if I strike out in my area.

Ok, newbie here, what is the process to carbonate?

Thanks Dave, I have thought the same thing about the wild grape wine, I don't like the smell, but the wine tastes fine. So do you think if I ferment a batch of cranberry wine & blend that it would loose the foxy smell.

Thanks VinesnBines for the recipe, I think I will try that one!

I'm pretty new at it too, I have rhubarb in my freezer waiting till I get familiar enough with the wine making process to try a batch.

Thanks, When did you add in the hibiscus tea and not being a tea drinker where did you find the hibiscus tea?

I get what you are saying as far as the tasting, another opinion is always useful and it is helpful to have someone who is in the winemaking hobby as they might have a better idea of what could be wrong based on the learning that has taken place already. I have not spent a lot of time at county...

I've been doing some reading on the site today and found Chuck D's discussion of his wild grape wine. It seems like I might be trying to achieve a taste that I might not get as the grapes are better blended with other fruits to make a good tasting wine. Two thoughts here, has anyone fermented...