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sounds like a good idea. Thanks. Maybe I'll hold off on the oak idea.

I'm sorry I wasn't clear. The SG was 1.1. Currently it is 1.000 because I sweetened it up a bit from .998 or so, and I did sorbate back in September, which I should have also mentioned.

my starting was 1.1 it is currently right around 1.000 as I added a touch of sugar to start sweetening. I'm wondering if I can somehow kill the punch down a bit, and if oaking may do a bit to help.

I used d-47. I meant the starting gravity was 1.1

it tastes like it can be a very good table wine....was that a yes to sweetening, or oak? The idea of say an american oak that claims to offer a vanilla/caramel note might be nice....

So a, long slow fermentation isn't a bad thing?

I have a wine I made from 4 cans Welch's white grape/peace per gallon(6 gallon), and a 49oz can of VH peach concentrate from may-2013. It has been bulk aging since then with the occasional racking/sulphiting. It is quite clear, and has a nice color. When I take a sip I get a decent peace flavor...

I did indeed mean 1.09. I tend to rack out of primary around 1.02 as a matter of practice...is that not necessary? I have not degassed this wine, so as you say, maybe it is just releasing C02. My thermometer strip went missing the past few days so I need a new one. If it helps, it has been...

I started a batch of welchs on 2/3/14. 6 gallon batch with 8 lbs of frozen blueberry and 1 lb of chopped raisins. S-G -1.009, rc212 . Transferred to secondary at 1.002 and now, almost a month later I still see fermentation in the carboy via bubbles and occasional activity in the airlock, and a...

thank you!

so I'm thinking no one has tinkered with the yeast??

I realize it's a low end kit, but isn't the grape juice still Riesling? Hence I thought maybe the d-47 might add some benefit. I haven't made many kits, but is this stuff really ready to drink at 4-6 weeks?

I'm just reading the instructions now...starting gravity 1.048-1.052?? I'm thinking of bumping up with sugar or as you said part of the f-pack....were you still able to get the notes of green apple when you only had SOME of the f-pak to add later on? I'm thinking of using d-47 as well....bad idea?

did you follow the directions exactly, or change anything?

winexpert's island mist green apple Riesling? It sounds tasty :HB I'm guessing it will come with ec-1118 I was thinking of using d-47...any thoughts?

what yeast would you recommend? I think i will go with the VH base and 10lbs frozen in primary. Any other suggestions for tanin etc?

do you mean add ll that fruit to the wine base, or instead of the wine base?

I'm thinking about ordering two 96 oz vint.harvest strawberry fruit base, and throwing in a few lbs of frozen strawberries at an attempt to make strawberry wine,,,has anyone tried anything like this? on a side note, I'm considering buying Italian Pinot Grigio (World Vineyard) kit. Has anyone...

Tess, I thought the same but the final reading after sweetening was 1.015 and has remained so for two months despite the bubbles I see. James, nope, no volcano.

that's what I used. Since the gravity readings haven't changed since back-sweetening perhaps it's just degassing?