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So I mixed up a batch of Tripple Berry Blast! Based of danger Dan's dragon blood recipe but used almost 9# frozen berrys and heavy on the sugar. I had to much must in my fermenter so I sucked a gallon out and put in a gallon jug. Add sugar to get to 1.510sg. The starting vessel is at 1.090sg...

Hello from Owosso!

Something to think about. Thx

Note taken. I'll have to give it a try. Most of my concentrates are Old Orchard. Can usually pick them up for a buck a can. I've made some one gallon batches and man thats a chore! I guess if you let it. Lol maybe 8 different flavors to a time is a little much. But that was how it all got...

Hello people! Kayle from Owosso Mi. Started making wine a few months ago after a customer at my work brought me a couple bottle of basement brew. I thought "I could do that" and so far I've done ok but need some learnin! Thats why Im here. Thanks

Thank you - added to recipe book. I wonder if this would work with other concentrates as well or if it has to do with something with the grapes. I'll have to look into that yeast. Never heard of it but in new.lol I've used 1116, 1118 and a monchrat(spl?). Need to wait for a bucket to open...

Hello Mr. Smith and thank you. When u put it that way, it does make sense. I think I just read that thicker wines are higher abv. I'm my mind "more sugar-higher alcohol". The two bottles the guy gave me we're blueberry and a cranberry. The blueberry was sweet with the alcohol taste and the...

Nevermind. A little Google goes a long way. Does anybody have a recipe for a big red wine? And I do like it sweet. Thx

Thanks for the reply. I'm not at all a "wine" person so can you explain a "big red"

So little history. I got started making wine because I had a customer of mine bring me in a couple bottles of wine. Very good, but one of the bottles had a "thicker" mouth feel. More alcohol taste. I like that but have not been able to duplicate it. I have followed recipes and all tasted good...