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I have got a 64 oz. jug of 84 brix cherry juice that I would like to turn into wine. Can anyone help me? I'm looking for specifics, acid? tannin? what additives to use? etc.how much to use? I know that water can be turned to wine, and I was counting on a miracle too, but nope... it's still just...

Do I always have to stabilize my wine before bottling? If so, what's the procedure? Thanks

We have got 32 oz. bottles of Concord Grape Concentrate (68 brix) and would like recipe suggestions. How do you adapt a recipe that calls for, say, concord grape juice, or, frozen grape concentrate. How would you know the concentration? Thanks for your help. Kathy & Molly

Can anyone tell me how to use my titrets and titrettor to test for sulfites. I'm new to this forum and also new to winemaking. I love all the gadgets and testing, but can't figure this one out. I can see that the titrets fit into the titrettor, but I'm not sure what to do with the darn thing...