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olusteebus......chk ur pm

Thanks, olustee......I think I might try the blackberry addition, If it will add body without leaving a sweeter taste , that will be fine. But, I'm really not a fan of "sweet" wines, that's why I was shooting for dry.

Thanks for all the help. I've got some EC1118 here, so I'll try that on this batch and see what happens. Thanks again to Wiz, pjd and Polarhug.

Thank you, Polarhug & Wiz ! I didn't see much activity on the forum about "concentrates", and was afraid some of the purists might be offended. I do have all of the necessary equip, and have made wine from natural grapes and berries in the past. So, I'm relatively familar with the very...

Must have "hit a nerve", or posted to the wrong forum. I apologize if I did either.

I was just gifted with 2 cans (total 96 fl. oz) of Alexander's Grape juice concentrate (68 brix). Recipe on can indicates final product of approx 11% ABV. I would prefer to make a dry wine of approx 13-14%ABV. Nothing in the recipe indicates a beginning SG. Any suggestions as to where to...

Thanks for all of the replys. I guess I was just a little confused. I am striving to finish up with a batch of dry/semi-dry, blush table wine. So, I'll try to wait til at least 1.020 then rack into the carboy for secondary. This is my first attempt at wild Mustang grapes, and I'm a little...

I've got a batch of wild Mustang grapes fermenting on the skins and most of the information that I've read indicates that I should move to the secondary fermentation when SG reaches l.040. I started at l.090 and am now pretty close to the 1.040, but some of the information here indicates that...

Greetings from the woods of N.E. Texas ! My name is Ron and I'm a retired construction engineer, now living the slow and simple life in the country. Have been making wine (sometimes questionable) off and on for several years, and have about 12 gallons of wild Mustang grape must to be racked...