Recent content by Shylock

Thanks oxeye, I've been web-crawling a bit more and it seems people don't dilute the juice. I have been using this recipe I found in a cookbook my local homebrew store has, basically where I buy my hops etc; this is probably why my primary wine ferments get a little messy and out of control...

Thanks oxeye, I've been web-crawling a bit more and it seems people don't dilute the juice. I have been using this recipe I found in a cookbook my local homebrew store has, basically where I buy my hops etc; this is probably why my primary wine ferments get a little messy and out of control...

The reason why I'm scaling to 4gal is because I have an endless supply of Polyethylene 4gal spring water containers, courtesy of a local business. I have only one 5.5gal spring water container. oxeye, I never really noticed it being dilute, but I'm no wine connoisseur, just a microbrew...

I have easy and free access to 4gal Polyethylene containers because a business nearby discards their spring water jugs after use. Do you think I should be adding less acid/sugar for this table wine?

Thanks Sacalait, so does this look ok? 3 64oz bottles juice 5 64oz bottles water 13 cups sugar 8tsp acid blend 1/2tsp pectic enzyme 4tsp nutrient 4 campden tablets 1pkg premiere cuvee

I've been making small 1gal batches for a while, but I seem to go through them much faster than I can make them, thanks to ravenous house-mates. I was wondering if there was any "trick" to scaling up a 1gal recipe to something like 4gal. Here is the 1gal recipe for a Welch's table wine I...