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Its aged a month after fermentation. The main concern I'd have is that I kept it really low sulfite. From my earlier posts, some suggested not to age too long, as with low sulfites I wouldn't have much life expectancy to the wine.

ph was right around 3.5 / 3.6. I used bentonite to clear it, but it was relatively clear to begin with.

Good Evening, First thanks for all the previous assistance you guys have given me during this first batch of wine. I have a few bottling questions if you don't mind. My starting gravity was 1.085 and ending was .0996. I'm imagining I'm low enough to not have to worry about refermentation...

thanks!! Appreciate all the help guys and gals! Its a great community here.

Thanks for the extra info! Also, do I add in sulfite during the fermentation process, or only after its been fermented and re-racked? Id imagine adding sulfite now would be counter productive, as it would likely damage the yeast that is hard at work.

Good Evening, Just wanted to thank those who had answered several of my questions upon starting out. Today was finally the day, and I assembled my first bucket of red wine ( Concentrate based ). I was alittle lower on the alcohol% that I was looking for, but I believe I'll wind up in the...

Thanks for this breakdown on fruit!! Appreciate it!! And I'll check out that calculator. Thanks for all the great responses. Appreciate the advice from more skilled wine makers!

I was wondering if I should use more concentrate. So around 20 cans for a 5 gallon batch? As for the cans, they are cascadian farms grape juice, listed as blue/black concord grapes. As for the question on whar yeast I planned to use, my beer yeast wont cut the ABV. I'm going to shoot for...

As for the sulfite test strips, I had read up on them alittle bit. Arn't they not really that accurate for red wines? From what I saw on some of them they had red wine as having a possible +\- 30ppm variance from the reading.

Thanks for the fast replies. I'll have to take a look into bentonite. So provided I do well with cleaning, I should be good provided the wine is consumed rather quickly? So I'd imagine aging it should be kept down to a minimum?

Good Evening, First and foremost, thanks for taking the time reading this, and I appologize in advance if any of my questions have been previously answered, and I missed it. I scouted through the boards before posting. I've brewed beer for 3 years, and now I'm venturing into wine making. This...