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ok i think ill let it finish andsee what happens:? i hope i didnt ruin the batch:(

so should i just let it finish fermenting? just keep racking every few weeks. then when clear add something to make sweeter. how about the bite of high alcohol? is there anyway to stop that

I do not want it to be harsh. I would like a semi sweet wine. How can i achieve this? What specific gravity should i be looking for? When and how can i stop the yeast? Campden Tablet?

some good news. the PA has gotten down to 7%. looking at the hydrometer i started with 1.104 specific gravity and now two weeks later it is at 1.030 specific gravity. THOUGHTS????

out of a homemade wine book. There were only a couple wild grape wine recipes, they all asked for about the same amount of wine and sugar

ok ill try that andlet you know the results

I cant tell you the exact temp. it is sitting next to my sliding glass door. It should be around 65 - 70 degrees.

yes i am measuring with a hydrometer. the potential alchole is reading 12% and i started with 13.5%. i will find the reading you were asking for tonight

Ok here is my recipe: 3lbs wild grapes 2.5 lbs sugar 1.5?gal water 1/4 tsp tannen 1 campden tablet 1/4 tsp yeast nutrient 1/4 tsp pectic enzyme 1 tsp acid blend 1 Packet Montrachet Yeast makes 1 gallon This is just off the top of my head, ill check later to repost. I smashed grapes...

I just want to let everyone know that I just joined this site and I hope to get some good knowledge from Y'all. If i ask any stupid questons just point me in the right direction of finding them. I'm not trying to be a noob. i just started my first ever batch of wine. It is wild grape. I...