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Does anyone know how to accuratly calculate the ending alcohol % of the wine with the added water used to top off the wine in between rackings? I usally don't label my wines with an alcohol %, but after my last racking (1 gallon tester batch) I had to leave behind about 1/8 to 1/4 gallon...

When adding raisins to your wine, has anyone ever noticed a difference in adding rasins straight from the box versus after boiling and "sanatizing"? I usually don't add raisins to my wines but decided to try a recepie that called for raisins. Some recepies call for the raisins to be boiled...

Not really new to winemaking, however I am new to this forum and thought this would be a great place to introduce myself and start browsing the threads. Anyways, I've been making wine(s) for about 2 years now. As most of you know and have experience yourself, it started as curiosity and grew...