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Do keep in mind that alot of this is subjective based on the experiences of individual winemakers. Those up north that regularly have low temperatures will have a lower tolerance for hot weather. Those of us down south that deal with higher temperatures regularly will have a higher tolerance.

Congrats!! It looks awesome. Keep in mind that right now it will have a very strong young wine taste to it (which is a bad taste). If you can manage to stay away for just 2-3 weeks the flavor will improve drastically.

Mine has dramatically improved over the last month and now is amazingly tasty. Does it really continue to improve from here? If so, I'm going to buy a safe to store this in... :wy

Congrats! Yep, sounds like its time! Mine was tart for a few weeks. Thankfully I ended up back sweetening just right as after a few weeks it was perfect. But that sure is hard to do when the wine is young and funny tasting. Below are my notes: 6/26 - Sweetened with 5 cups of inverted...

Lucky! I'm jealous. I have a few clear bottles (like 4) that I've come across but I don't drink much Corona or Modelo and I would prefer not to buy a bunch just to get bottles. Maybe in time I will though.

Good luck! Bottling is alot easier than it sounds so I'm sure you'll do fine.

Driving home from work yesterday my car said it was 109 outside. Thank God for AC!!

Other than ordering online and paying ridiculous shipping costs, I haven't been able to find clear beer bottles. Since dumpster diving hasn't worked out for me, I'm stuck using all regular beer bottles for my pee. But I at least do 1 clear wine bottle per batch (sold at my LHBS) so I can...

I think I stabilized before waiting the 3 days as well but my SG was .990 so I was pretty sure it was done. I just want to make sure we are at least trying to suggest proper patience...hehe.

I think the easiest way to answer this is by making simple syrup. When you initially dump 2 cups of sugar and 1 cup of water into a pan, what do you get? A cloudy looking liquid with clumps of sugar at the bottom. Now after heating that for a while what do you end up with? A completely...

Does wine in a box count? :) But seriously, my favorite commercial wine is Riunite Lambrusco. Its sweet, tasty, cheap and great for cooking. My favorite sparkling wine is Ballatore Gran Spumante as it too is cheap and sweet unlike most sparkling wines which are extremely dry (ewww). My wife...

Interesting maybe but pleasant...I just can't see it...lol. I LOVE me some corn but it just doesn't sound like something I'd want to drink fermented.

Wow...80 degrees is comfy here in Texas. Since Air Conditioning is mandatory here (and basements rare) it doesn't really matter what the temp is outside. My carboys stay at the same temp inside my house. Are basements normally not climate controlled at all up north?

Congrats! Labels look great!

Blend with juice afterwards. This will water down the ABV while also providing flavor, sweetness and increasing your final yield.

Once it gets below 1.000 you need 3 days of the same SG before its done. So basically, give it 4 more days or so before you call it done.

A single can of concentrate makes 46oz of reconstituted juice. So the simmered down 64 oz you used would be approx 1.4 cans of concentrate. You said they were good, but how much of the concentrate flavor was imparted? Just the aroma and a mild flavor difference? Or a very large difference...

Correct, at least 5 cans. I would suggest more and will try more when I bottle the remaining concentrates in my lemon lime pee.

Yeah, this stuff ferments much faster than normal pee. Just remember it will taste green for a few weeks.

I've got a batch of lemon lime pee that just finished clearing. I was planning to use 2 gallons of it to make cranberry lime using 3 cans of cranberry juice concentrate. Is 3 cans enough for 2 gallons?