Recent content by Justin_Sane

It's ruffly 12.6% ABV. And thank you everyone. I will be sure to let everyone know how the aging goes. Even as of now the wine tastes really good, so I'm very excited to see what a little time does. In the mean time I think I'm going to try beer brewing next lol.

Yeah I bought a solid brass wax stamp off E-bay. I was going to hand carve one out of lime stone, but the weather has been hectic here in Ohio haha.

Thanks alot everyone. The variety is as Doug said, a variant of Welches. It's a "Vitis Labrusca" or Concord Grape. But yes a much higher quality juice then Welches by far.

Well I just finished my first batch of wine the other night. You can see the whole story on my blog: http://www.drinksplanet.com/natures-nectar-grape-juice-wine-1270.html Here are a few snap shots of what I ended up with.

Bottled and Labeled my first batch of wine. Pictures soon.

It is store bought grape juice.

So while it's aging I need to add more Metabasulphite each time? Or is it each time I rack after stabilizing period?

Ah ok, makes scene to me. Thank you for the timely response btw. Should I be concerned about racking it again in the future? I will probably be bulk aging the wine for at least a little while, so would additional racking be necessary before bottling? Thanks, - Justin Sane

Hello all, the night before last I degassed and stabilized my wine. Now it is clearing. I used Super-Kleer KC, and wow, it works great. The wine already looks really clear, but there is a thick layer of sediment on the bottom of my carboy. Which I fully expected. Should I go ahead and rack it...

Sounds great thanks for all the advise. I think I will start it tonight.

Cool thanks a lot :)

So it's basically just like any other wine huh? What about the skins and everything. How do I go about getting them out, just siphon off like normal or should I strain the must at some point?

I just got A 3 LB bag of frozen Blue Berries for free. Now whats the first thing that came to my mind. Wine, duh. So what I want to know is, seeing as I've never made wine from actual fruit, just store bought juice. Whats the best way to go about this? Thanks, - Justin Sane

I know the starting SG. I just forgot to put it up sorry. The Starting SG was 1.084

Well 5 days ago I started a step feeding experiment. My intent was to make a high proof white wine. However I did not take any pictures (wish I would have). I formulated my own recipe and here is what I came up with. The Recipe: 64 oz: Old Orchard Apple Passion Mango Juice 1/2 Tsp...