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I am just finishing up 3 gallons of a Mixed Berry Apfelwien (back sweetened last night; will bottle this weekend)…basically added a few cans of Old Orchard Berry Blend concentrate at the start…very promising…

No, you’re are likely just fine….at 76º you should expect a somewhat quicker (but perfectly normal) fermentation …. just keep squeezing and stirring daily until you go under 1.000…

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In this case, I believe you are right... Per Jack himself: Weak-bodied non-grape wines can be improved in the same way (by blending) or by adding a small amount of concentrate directly to a must known to produce a weak-bodied wine (watermelon and most flower or herbal wines are perfect...

Yeast will grow with or without oxygen; faster with, slower without…as you note, stirring induces oxygen into your must or early stage wine…stirring at that stage, simply helps yeast growth to be more efficient and leading to a quicker fermentation… Skeeter Pee and Dragons Blood (slightly...

I think there is subtle, yet important difference between actually renaming a recipe and somehow taking away credit/authorship, and what you print on a label…I don’t think anyone is trying to rename Lon D’s recipe or is suggesting we are making anything other than Skeeter Pee, regardless of we...

I think your biggest hindrance the lack of water source and drain…I think the temperature issue isn’t that bad and can be mediated by brew belts, space heaters, acceptance, etc… I recent put in a utility sink in my basement wine area and it didn’t require too much or any actual plumbing…it...

Like I say, I have haven’t made this version yet, but I believe Blue Macaw was used just denote something tropical tasting/and for labeling, not the color…I would think this version would turn out rather clear/colorless…

This is what have in my DB notes that I've pruned from this thread over time. I haven't personally made this version yet....

Berry Blend Skeeter Dragon Pee Blood has a nice ring to it…

I am still new at this hobby, but I have used this type of filler to fill a few 100s bottles. Just fill her to the top, either time it perfectly or let run over a bit, and pull the thing out…the level seems fine; no manual adjustment necessary….yes, there is a little run over (less then 1/2 a...

For cheaper/low end kits, if you are so inclined, go for it…adding a little less water or a little more sugar, in some cases, are pretty minor and common tweaks. Hard pressed to believe anyone has ever ruined a low end wine by doing so (in moderation obviously). However, by cost and at 16L...

I am bit new myself, but there is no reason to fear bottling to the extent you seem to be…I am not sure where your anxiety is coming from; in all my reading and research on our new hobby, I have never encountered anything to suggest that bottling should cause this much concern….yes, bottle...

I just bottled my first batch…so add 6 more gallons… 6+2677=2683….

I have my first batch in the bucket, and playing off my last name, I am thinking of calling it Wolf Pee….Mark your territory with this untamed Lemon Wine.

I have the same problem…I use my smart phone to take nice close up picture of the reading…for me, lining up and getting the shot in focus is a lot easier and less frustrating, then bending over, squinting and trying to read the tiny blurs…

Thank you!

Yes, I am…as per Dave's original directions…however, as I have read through this thread, I have read a lot about people increasing the fruit levels, but with real no details about the actual process/adjustments of doing so….like I said, in the first of DB I made with more fruit (10.5#), I...

When you say top off, is that with or without the fruit? Per the original directions with 6#, its without…makes sense…. But as people add more and more fruit, the juice volume added would increase would it not? And if you’re using the same starting volume of 6 gallons wouldn’t there be an...

A question about increasing fruit poundage…. As one increases the pounds of fruit used, does one, or can one, decrease the starting water level? In my first batch of DB, I up the fruit to 10.5# with the starting water level of 6 gallons, I definitely had quite a bit of residual wine left in...