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Persimmon wine tastes too hot. Just racked my first try at persimmon wine from primary to secondary, it tastes a bit hot. Estimate Potential alcohol around 14%, probably a bit high, but I had trouble measuring starting gravity because of all the solids, and perhaps added too much sugar. I...

Yep, this is the idea, grapes instead of adding skins as I don't have access to a grape pack. I was thinking of using the juice as well, substituting that for some of the water required by the concentrate, then taking SG and adjusting the required sugar addition. About 15lbs. Cost...

Thanks Scooter, yes from reading through the forum for a while (been lurking) I think most would agree that this is all good advice. I'm sure if I carefully followed a standard recipe, and paid attention to all the variables that it would most likely turn out fine. But to be honest that...

Thanks for the reply. "You should be able to make wine from the grapes alone." The grapes are too expensive. The idea is not to add concentrate to grapes, but to add grapes to concentrate. I am going to make a 5 gallon batch with 3 cans of Alexander's. I am asking if adding some grapes...

Thanks for the reply Joe. I am looking to add the grapes to improve mouth feel. What is your opinion on the difference between simply adding crushed grapes, and making an fpac? Assume adding to primary.

Great thread Joe. Adding grapes to a grape concentrate must or making an fpac and then adding? What are the ups/downs of each?

Thanks for the reply. I have some wine tannin, and some oak powder on order, are you saying that they are a better approach than using grapes? As far as I can tell Bailey A has low to moderate tannin content.

Some background: I live in Japan, winemaking here is not at all common, and materials are hard to source. I am about to start my first attempt at making wine from concentrate. Alexander's is the only brand that I have been able to find here. I have 1 can of Merlot, and 2 of Cab, and am...