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You don't need to ad simple syrup. You can add sugar directly to the wine.

Some recipes call for raisins. Is it possible to use a can of white grape frozen concentrate as a sub for raisins?

Good job Way to go Jim.

Too sweet Sam 1.040 is very sweet. A little sweet would be 1.005 to 1.010. I would ferment to dry and then stabilize and backsweeten.

Congratulations Congratulations Jim.

Good luck Jim. I'm sure you will do well. Tom

How did you cut the notches?

barryjo, I use corn oil instead of googone. It's cheaper and it's always in the pantry.

Boatboy24, Read the whole post. I wash them with warm water and Dawn.

olusteebus, I have soaked bottles for a week straight in soapy water and the did just what you do. Some glues just smear around when they get warm.

I have struggled with removing the glue used on some wine bottles. I found Goo Gone, WD40, and charcoal lighter all work. To me all of these have their drawbacks. As a coincidence a friend of mine sent me a little FYI about WD40. This FYI said the main ingrediant was fish oil. That got me...

Amounts txlbbguy, how much wine did you start with and how much syrup did you add to it?

Less sweet I made a gallon of water wine and let it ferment to dry. I blended this gallon with my sassafras wine to cut back on the sweetness. I flavored the water wine with a teaspoon of vanilla extract and a tablespoon of sasspirilla extract. This cut the sweetness of the wine without...

Removal of glue I thought the only things that scratch glass are carbide and diamonds.

Wire wheel Has anybody tried a bench grinder with a wire wheel?

Simple syrup That's just what I thought, just add sugar and stir.

When it comes time to backsweeten why use simple syrup? Why not just add sugar? The added water will dilute the flavor somewhat. So far I have used plain sugar with no problems.

Who is your friend? Your hydrometer is the best friend that you have. Never blindly follow a receipe and add exactly what it says concerning sugar. There are too many variables with the sugar content of the fruit. For a 12 to 13 percent alcohol content sweeten to 1.090. It is easier to ferment...

update I let it ferment to dry and since then I've racked it a couple of times. I tasted it in its dry state and it seemed to actually not have a lot of flavor. I will sweeten it to about 1.005 using frozen limeaid concentrate in the near future. Thanks for asking.

Oak Thanks Jim, that's kind of what I thought. I didn't think fruit wines would lend themselves to oak. I do wonder about blackberry though. Tom