I thought I read in one of the threads about increasing the body of a wine by adding raisins or a bannana to the must. But I can't find it now. How much do you add for a one gallon batch? Are there certain types of wines that it would be better to add one or the other? And - I'm not a big...
We are fairly new to wine making and have never used an acid titration kit for our "country" or recipe wines. Some of the wines that we've tried - I really liked the body/flavor for the most part - but they had a little bit of a bitter taste. For example, we made a Cranberry Raspberry wine...
Hi - we've been making wine for 9 or 10 months now and are just now able to drink some that we've made. This has been a fun hobby for us. I have some newbie type questions - but I'll ask those on the "beginner" page. We've called ourselves "Rock Farm Winery" as a joke - our property was an...