Originally Posted by Tom
You don't want to much alcohol as it will mask the fruit. Shoot for starting gravity 1.085- 1.090.
Make sure if making a f-pac OR back sweetening that you add the K-meta AND Sorbate. After adding the f-pac wait a week then add clarifier's.
Tom - just to be sure, you know I'm talking about wine from grapes, not non-grape fruits correct?
If I were making a wine from grapes, say a Riesling, and I have a 3 gal batch and I use 1 gal of unfermented Riesling grape juice as an f-pac along with any simple syrup, would this work OK? If I use 1 gal and dilute 3 gals by that then I've lost a lot of abv.
I understand all that stuff about stabilizing first with k-meta and sorbate.
Thanks and sorry if I'm not being clear.