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Thanks. Are there comparisons between wines made of raw vs dried ingredients?

Recently, I've been getting into making veggie wines. I made a habanero from raw peppers and it turned out pretty well, very hot! I'm now interested in a garlic and and onion. Has anyone tried to make these types of wines from raw (chopped) vs dried (roasted minced, powered, or flakes)?

Anyone have experience with Vintners Best cherry concerntrate? I followed the instructions exactly and the finished product is undrinkably acidic. Anyone use these concentrate jugs and/or tweet them? I have a raspberry and blueberry too but are a little apprehensive.

I'm looking for a McGillicuddy menthol mint clone recipe. I won't be distilling so a high proof wine that tastes close I'll be happy with. Anyone have a recipe or thoughts on this?

Thanks! I looked into the DB and you are definitely right. I made DB with double lemon juice. I've messed around with potassium carbonate before with negative results. I followed the instructions and it had 3x the effect as expected (yes, i used tsp and not tbs...that was my first thought...

I've made several kits before but I'm relatively new to making fruit wine. My goal is to make a lemon wine with a light raspberry finish so I took the basic 5 gallon skeeter pee recipe and added 5 lbs for raspberries to the primary fermentation. All went well and it's clear but the TA is 1.45%...