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I don't think this is my imagination, because my son has noticed this also. When I make a "sweet" or "off dry" wine I am pretty careful about not over-sweetening it because I do not like the really sweet wines. However, I am noticing that the wines I do sweeten, the sweetness tends to intensify...

Julie, yes, you are correct about the final S.G. - .998 is correct. I get bleary-eyed trying to read the hydrometer, or as my son's girl-friend calls it the "gravometer". The fining agent was Superkleer or something similar. Yes, I did add sulfites when I sweetened back to 1.01. Maybe I just...

Here is the recipe - 8 lbs Pumpkin "meat" (shreded) 5 lbs Sugar 5 tsp Acid Blend 1/2 tsp Tannin 2 tsp nutrient 2 Campden, crushed 1 EC-1118 Yeast Starting S.G. was around 1.080, don't remember for sure. Final S.G. before sweetening was .08...

I made some pumpkin wine from one of Jack Keller's recipes and I am having trouble getting to clear. Any hints? I have tried several fining stages and even added more pectic enzyme but nothing seems to work. One of the guys at the wine shop where I trade said that pumpkin beer is difficult...

First Batch of Skeeter Pee Bottled my first batch of Pee on Oct. 6. Was a little disappointed at first because it did not have much "zip" but after a two months in the bottle - WOW!: ib Although the recipe says you can drink it right away, it (like most wines) does better with a little aging...

I really enjoy strawberry wine! I have made two 5 ballon batches in the last year, and it just does not stay around too long.