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I find that when I use White Grape Juice concentrate, that my wines need to age some where around 6 months. If not, the taste seems to have a sharp alcohol edge to it. Mark:h

The yeast energizer I use is dead, used yeast cells. I think there was enough live wine yeast in your energizer to start fermentation. it will be fine. Mark

When I do my 2nd racking, while making Strawberry DB, I top off with juice made from Strawberries. Simply place berries in a pot, cover with water, and lightly simmer for 20 - 30 minutes. Then strain. I have also done this with blackberries when making regular blackberry wine. It give the...

Hey TIA, I've done this many times. Just rack it to a carboy and put an air lock on. I have left DB after the first racking for weeks with no effects what so ever. It just gives the DB a chance to settle out the dead yeasties. My Strawberry DB stayed under air after the 2nd racking for 6...

Hi Thig, I have flavor pak my Strawberry DB the 2 times I have made it. I usually put the juice in when I rack, sorbate, Kmeta, and Sparkolloid. So far, the wines have turn out with a wonderful up front strawberry taste. Mark:r

I just rack, stablized, and Sparkolloid a 10 gallon batch of Strawberry DB. I don't like the artificial flavors in the Sweet Tart recipe. It was clear the next day. Last time it took weeks to clear. This time I ended up transferring from the primary to secondaries before stablization. I...

I have found that the color carries through more than the flavor. The flavor is only a back ground not a mix with the lemon. Mark

Using Splenda to back sweeten is something I have thought of trying. We just don't nee the extra sugar! I think I have read that some people said the wine had a slight after taste. I have a small batch of "2nd DB" going and ready to sweeten this week; maybe I'll use Splenda and see how...

I once made a straight orange wine. Ended up using it to top off all the other wines I made with it. Now if you wanted to make some "Crazy Cool-Aide," this would be the best base for that! MARK:dg

I followed the original recipe for sweetening it. I'm finding when using orange juice to ferment it's usally a neutral type of spirit. I don't think increasing the amount of OJ will make any difference. I saw on Shark Tank where a company was using OJ wine for the base of flavored...

I did a citrus punch using equal parts: orange, tangerine, lemon, lime, and grapefruit juices. I followed the "Skeeter Pee" recipe. I was trying for 5 Alive wine. Straight juices not concentrated. It tastes more of lemon lime grapefruit with the orange basically disappearing. It made a very...

I agree, I used lemon juice with my also.:br Mark

I have used one very similar I got for Costco, called Frestival Mix, it made a wonderful wine one of the family favorites!:try Mark

I don't worry about adding Kmeta because it is already in the lemon juice. You wait 12 - 24 hrs for preservatives to gas off. Mark

Don't waste your time! Find what you need to mix at least 5 gallons. My first "Skeeter Pee" was a half batch, and it gone in 2 weeks! I'm now making no less than 10 gallons at a time when doing DB, because it disappears so fast! It is worth your time to upscale now. If not, you like so many...

I usually rack to the primary bucket, add everything, and then back to the "cleaned" carboy. I have found this helps degass the wine also (those tiny bubble coming from the bottom).:r Mark

When I did my version of "Dave's Strawberry Tart," I made juice from 2# strawberries,and added before sweetening. It gave the wine a distinct strawberry flavor right up front. With my regular strawberry wine, you taste the strawberries on the end. I wonder if it's the same when you add...

I've found that the SG drops about .01 per day at this point. Mark

When just wanting to add body to wine I prefer 100% white grape juice concentrate. It's cheaper than raisins and doesn't add any flavor to the wine like raisins and bananas. I usually use 1 can frozen per gallon. Mark