Recent content by je5ter

Did you get things going? What recipe did you go with or modifications to? Using the freezing method I was unsure how many liters of juice to start off with. You think it is neccisary to have 18-20liters for a 23liter batch?

If I understand the method correctly my question should have been worded differently. So as long as the acid levels are good, use as much of the pure juce as possible?

LUC - How much juice should you have for a 23 liter batch?

Yes Cranberry, good point! I'll take it nice and slow and see how it goes. Thanks for advise!

Thanks Tom! Typing is easy it's this wine thing that's a challenge. I followed Wade E recepit on Crabapple Wine, and sitting at the back-sweetening stage. It has a very tart/sour, as these were those little crabappples size of a grape, and want to make sure that I don't over do the simple...

Is that a decent sweetness for fruit wines? BTW first post on here, been more of a lurker and trying to learn.