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Thank you, sounds interesting! Only problem would be I shall have no access to bentonite. How about adding pectic enzyme and some K-Meta and leaving the juice in the fridge for a few days, then siphoning out the clear juice? I have 5 litres wine. How much juice do I add and how much vodka?

Thanks but I do not have Bentonite and we do not get wine making materials here.

I can get unflavored vodka easily. Gin is available in lychee flavor. If this helps, please do tell me more about it. I have about 5 liters of very sweet wine. Thanks.

I will first have to find grape juice. Here, we usually get fruit drinks - juice in water with sugar added. We do get imported juices but not all flavours are always readily available. Furthermore, I may not find the same brand I used to make this wine. We do get orange and apple juice...

Agreed. As, I also said initially, adding juice seems the better option. It's not much... I am a poor guy so am able to make only small batches. I have around 5 liters. Let's suppose I want this particular wine to be around 18% abv, How much juice should I add?

Thank you Varis. I do have tartaric acid. How much teaspoon would 21g be approximately?

What is acidulated water? Kindly elaborate... Thanks!

Thanks. The latter part is difficult, as I do not know if I could find brandy over here, and if I could, somehow, it would be too expensive an option. I like your first option. It is closer to what I had in mind.

In December 2016, I got my first ever supply of EC-1118. Excited, I decided to experiment by making a wine with high ABV. Without researching and calculating, I took grape juice and added enough sugar to up the starting SG to 1.200 -I had in mind that the OG is usually 1.200 instead of 1.100 or...

The wine is made. I haven't bottled it yet, letting it age in bulk. It is perfectly clear and has flavour. I stabilized it with K-Meta and K-Sorbate and then back sweetened it a little. However, the ever experimenting me made sure I did something to make the wine not good! In the primary, I...

I intended it to ferment so it can clear out perfectly. The logic was, to have very little sugar to convert to alcohol and leave behind more flavor.

Update: Day 5: Racked into secondary Day 10: Fermentation stopped. Wine completely dry. I took 2 more pounds of fresh strawberries, stemmed and washed them, froze and thawed 3 times, then crushed them; added a little K-meta and pectic enzyme, left in the fridge. Dissolved about half a cup...

Okay friends, Just pitched in the yeast. Waiting now, finger crossed! :fsh I dissolved 1kg (2.2lb) more cane sugar in as little water as possible, heating it slowly, and added it to the must. I then took the SG using @johnd 's method, and on the Baume's scale it read 12 or 13, which...

It depends how you do it. In July 2016, I started my first fresh grapes wine. I had no wine yeast, so cultured some from the grapes themselves. The fermentation was good and vigorous but it ended up in a wine that had a lot of sediment and would never clear, even though I left it for months. It...

Used gelatin in my first ever red grape juice wine.... cleared wonderfully. Used it on the next batch made from fresh strawberries... the result was a terribly cloudy wine. Had to add more sugars and ferment again to get it cleared. Next I made wine from fresh red grapes. Was confident the...

Thank you D.J. Sorry to bother you again, but won't the addition of that affect the clarity of the wine?

Thank you John! I have a fine mesh nylon bag. Would you suggest filtering the must through it so it would hold most of the pulp during the primary, thereby making life easier later? This bag is red in color. Would the color release/become a problem?

What is an fpac? How do I make it? Thanks!

Thank you Bodenski, You got me wrong when I say I wanted to filter some (juice + sugar) out of the must to take a hydrometer reading. I never would want to throw away the pulp before the primary fermentation is over... the crude filtration was only intended to remove enough solids to enable the...

Hi I now have the following ingredients, so hopefully I'll be able to make better wines. (wine-making materials are not available where I live so my previous attemts have been using bread yeast and also natural, on the fruit yeast.) Yeast: EC-1118 Pectic Enzyme (Powdered and drops)...