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I come up with 15.5%. The starting SG is difficult to accurately determine when you're using solid fruit, there can be a lot of trapped sugar. How did you process the Cranberries ? A starting SG of 1.15 would give you close to 19%. I believe that to raise the SG to 1.15, it would take about...

Check out this Thread: Wild Grape Wine Questions I've been making Wild Grape for a few years and IMO 3 pounds is about the max for our local Wild Grapes.

Trivets & Wreaths

I haven't made it yet!! It will be dry.

And, another Welcome! PM iif you want to try Wild Grapes.

I have no idea how long it will last. The straight Beaujolais was terrible and I kept four bottles of it to try in 5 to 10 years. The rest of the batch i blended with some Elderberry & Cranberry & Tomato. That blend turned out drinkable!

I followed the recipe for "Wild Grape, Nouveau Style" wine, found in" Mary's Recipes". Take a handful of grapes and crush them into the botom of the seal-able buckett. Place the rest of grapes, still attached to the stems into the bucket. Seal the bucket and let it sit for 4 to 5 weeks in a...

Absolutly, its your call.

I would simply add the can of concentrate with out any water, that will give you a better concentration of the flavor. I don't believe that the Wild Grape wine improves the flavor of the Cranberry, but visa versa. I solve any excess astringency by back sweetening.

It wouldn't bother me. I think its a good idea as long as you add Sorbate before. Depending on how I made the last batch of Cranberry, I will make a second run and use them for different blending. I may add some to a foxy grape wine or even blend them with the original Cranberry that might be...

Well, I got to thinking - went down in the cellar and retrieved a bottle of the Fox Port! Wow, very nice and no Foxy taste. Hopefully, I won't finish the bottle tonight!

I've been making Wild Grape wines since 2007. Most of the time I've mixed them with Concords, but in a number of times I've blended them with Cranberry or Tomato. The 2007 batch was made to be a Port and was fortified with Brandy. The Port was made with 8.7 Lbs per gallon, and I haven't...

Just added the yeast to a batch of Candy Corn wine. Picked them up at the local "Stale food store". It will be interesting.

This is how I made it. Turned out quite nice...

I did it once with Cognac and it is terrible. The Cognac flavor took over! I would stick to cheap Brandy.

I have always used dried Hibiscus flowers, about 2 1/2 ounces per gallon. I can only guess what that equated to in fresh flowers, but I would probably shoot for 2 quarts of fresh petals.

I've made quite a few batches of flower wines thru the years - Wild Rose Petal, Day Lily, Elderflower, Heather & Hibiscus. I've added Dill to the Hibiscus and the Rose Petal. Here is a fun site for Herbal wine varieties! Recipes for home brew wine making from Wine World FDW

My first batch of Hibiscus was with Cote des Blancs, after that all batches have been Premier Cuvee. Cote des Blanc only goes to 14% & Premier Cuvee goes to18% If you think it may make a difference, make two identical batches with the only difference being the yeasts. The different tastes...

IMO, 10 pounds of wild grapes per gallon is too much, at least for the wild grapes that grow here! I use about 2 - 2 1/2 pounds per gallon. Order another gallon jug and make the kit and a gallon of wild grape wine. After a year taste them and then blend to your taste.

@cmason1957 Maybe they'll have the purified tap water recycled from the toilets, or maybe use those "burner" toilets. There is not much "new water" in the world. Most of it has been passed through humans & animals!