Recent content by greywolf

I use GIMP and MS word then have them printed at kinkos. GIMP is like photoshop in that it uses layers. Because I don't use it often I have to retrain myself on occasion, but it's free. I also use a glue stick to apply them to the bottle. They can be removed very easily, vs labels you buy.

You can back sweeten your wine by adding sugar. I would a do few samples first to see how much sugar you should add to taste. For future wines you can stop the fermentation prematurely. You'll have to monitor your SG levels regularly and then add potassium sorbate to halt the ferment.

I'm in the same camp. No more red kits, they just don't compare to fresh grapes, IMHO. And I do agree with the kit taste. Whites on the other hand are different, they come much closer to commercial wines. I also believe that the frozen grapes are even better than the fresh grapes. Just...

Thanks everyone. I think I have a good idea on what to do. I'll be sure to post my results. I'm also starting a pear wine so we'll see how that turns out.

I'm getting ready to make a fortified pear wine didn't think about adding apples. Can you provide a few details. This is my first attempt at country fruit and fortification. Recipe? When did you add the brandy to the ferment? What style of brandy? What's you residual sugar? How did it turn...

Thanks. What worried me was that I have not been able to find any post/recipes using canned fruit so I thought that the preservatives might be a deterrent.

Hello, I'm new to this forum but have been making wine for the past 5 years or so using fresh grapes and kits. I'm attempting my first wine using something other than grapes. I'd like to make a port style wine using apricots but am unable find fresh fruit. Can canned apricots be used and for...