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Just wondering if anyone had any experience with these? Is it just like using a concentrated grape juice, but with more potential being from a wine grape?

I chose a welch's recipe to start with, and today I racked it into a secondary. It fermented in a primary, only covered with a cloth, for 7 days, I tasted it and it was really bitter, will this get better? The SG was about 1.100 and now reads 1.000. I think that sounds about right? Should I...

My name is Eddy I'm 29 and just starting out making wine. I really would like to thank everyone for all the great info on this board. There's so much to take in I look forward to learning more from everyone here.