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

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...

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.

Big lots had 1/2 gallon jugs of Old Orchard Pomegranate/Blueberry juice on sale for 2.50 a jug. I started a 2.5 gallon batch today. Does Pomegranate/Blueberry make good wine?

What types of wine work best with oak, peach, apple, cranberry, grape, blueberry, apricot, white, dark?

Can I backsweeten with Splenda?

If you add k-meta and sorbate after you rack and don't have enough wine to top off won't the k-meta and sorbate fill the open space with SO2? I'm not talking alot of open space but some.

I started a new batch of wine today. It is apricot/pear. I used 4 19oz jars of Aldi's Apricot jam 2 large cans of pears 29 oz i think 1 packet of peach/mango Kool-Aid Added sugar to SG 1.085 Acid blend tannin Premium Cuvee yeast I made 3 gallons out of it. I had the Kool-Aid...

I've read that one shouldn't age your wine with it sitting on the basement floor. I'm not sure I understand why. It's vibration free, cool and the temperature stays fairly consistent. Can someone explain this please?

I ferment my wines to dry and want to backsweeten afterwards. I know I'll get a lot of "depends" answers but is there a general rule of thumb for how sweet? What SG is lightly sweet, medium sweet and sweet? Like someone said that to bring out the flavor of fruit wines you should sweeten to...

How much wine do you lose each time you rack? From start to finish how much do you lose? Someone told me I should expect to lose 20 percent. I that about right?

I started a new wine today, banana, lime, and pineapple. I used: 7 one pound cans of crushed pineapple 4.5 pounds of bananas:db 3 cans of limeaid sugar to 1.090 made 3.75 gallons Some people say that sounds good and others say yuck. We will see.

Today I started 3.75 gallons of sassafras wine per Jack Keller's receipe. I have to give my neighbor some of it because he used his Kubota tractor to pull out some of the sassafras so we could harvest the roots. I made the tea out of the roots two days ago and treated it with Campden tablets...

Every time I add tannin powder to my wine it ends up as a mud ball. What is the best way to do this?

Why is it best to sweeten your wine just before botteling? It would seem that if you sweeten it at the time of long term aging you wouldn't have to add chemicals to prevent the fermentation from restarting. Just wondering.

I have started a batch of wine using these ingrediants: 2 cans welches white grape 64 ounces of apple cranberry juice 1 cup Orange Juice 1 cup chopped white raisins Sugar Enzyme Nutrient Acid Blend What type of wine will it be and what do you think I should name it on...

I just went through the Jack Keller web site and read nothing about degassing. If you rack and age the wine in a slow and timely manner, is degassing really neccessary?

Has anyone ever oaked their wine with sassafras instead of oak?

I had some commercial peach wine. I didn't feel it really tasted much like peach. I'm making some of my own right now. If it doesn't taste enough like peach could I enhance the flavor with a packet of peach Kool aid? Has anyone ever done this?