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Thanks Jarocal, you and Deezil are the only ones that understand my situation. So Know I have left half of that bottle just to see the end of the experiment. What I'm planning on doing for my new batch is: Ingredients: - Grape juice or buy grapes and sqeeze the juice out of them - Baker's...

Finally tried the now 7 day wine, and sad to report that I might have added alot more sugar.... It had a sting to it though, the smell was ok but couldn't make out the taste as it was too thick from the sugar although its color did get clearer. Don't know if it was the juice too or the hot...

Thanks alot for the clarification. I was going to try the wine but.....if the yeast is still alive, won't it become a parasite but this time in the stomach? How do I know that those bastards are dead? Boiling the wine doesn't sound like a good idea...

Hmm well...My first batch of tryout wine is 6 days old now and I'm hesitating to try it because of the oxygen exposure thing being bad after primary fermentation (Read around but not sure about the oxygen part as the articles/recipes I have read have different approaches to it.) And not sure...

Thanks deezil, my exact situation. And your post there highlighted many relevant things but.....are the ingredients you mentioned optional (raisins, bananas, lemon juice)? Was hoping that the guy would get a recipe with instructions in the end :m

Are you talking in terms of flavor? Do baker's yeast and wine yeast produce the same amount of alcohol?

Smh wine and liquor is ILLEGAL where I live. So shipping in wine making items wouldn't be? Anyways if any yeast still works, there must be something to improve the taste right?

Hi I would appreciate it if you share your knowledge and experience with me. I am new to wine making. I have made my first try out bottle of grape juice wine 5 days ago. It consists simply of the juice, sugar and instant yeast. The steps were: adding some yeast into a cup and pouring...