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the batch I just started yesterday level with the hydrameter was at 1.080 whatever that may mean I put like a teaspoon in to start it in the primary, I think the last time I put 6 tablespoon in and that stuff was totally powerful and strong, I did bottle it and it looks good but I want to ask...

if I were to use regular yeast approximatly how much to a 6 gallon carboy, I have already done this and the wine was good, but not sweet enough for me I think I used to much yeast can anyone give any advise on this

I hope to get information to successful wine making and meet new people with the same interest as well,

welcome, I have been lerking as well and decided to join in the fun, welcome

I was wandering what everyone had to say in there opinion in that I already completed a 5 gallon batch and it was great, but I think I used to much of the yeast, the stuff was very powerful tasting, very warm, very strong::eek: but anyways has anybody used regular yeast if so how much do you...