Recent content by klamb

I have got a 64 oz. jug of 84 brix cherry juice that I would like to turn into wine. Can anyone help me? I'm looking for specifics, acid? tannin? what additives to use? etc.how much to use? I know that water can be turned to wine, and I was counting on a miracle too, but nope... it's still just...

Do I always have to stabilize my wine before bottling? If so, what's the procedure? Thanks

P.S. I'm not quite sure what my picture is or how I got it, but I'm not a gynocologist! How do I change it?

Thanks for your help. The reconstitution rate is not our BIG problem though. We need to know what additives, and how much to add. We're making 6 gallon batches. What kind of yeast is recommended? Oak? If so, how much and when to add? Tannin? etc, etc. Not confident enough to try a batch without...

We have got 32 oz. bottles of Concord Grape Concentrate (68 brix) and would like recipe suggestions. How do you adapt a recipe that calls for, say, concord grape juice, or, frozen grape concentrate. How would you know the concentration? Thanks for your help. Kathy & Molly

Can anyone tell me how to use my titrets and titrettor to test for sulfites. I'm new to this forum and also new to winemaking. I love all the gadgets and testing, but can't figure this one out. I can see that the titrets fit into the titrettor, but I'm not sure what to do with the darn thing...