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I am in the final stages of making a sweet concord wine from fresh squeezed concord grapes from this summer. The alcohol content is there according to my hygrometer tradings but the color and strong concord flavor lack a bit. Would it be ok to add a can of Welch’s frozen concord concentrate to...

Thank you!

My batch is finally fermenting(bubbling/fizzing). Now just waiting to hopefully see the SG fall. Will keep you posted. Thanks for all the support!

Not sure I follow all of the terms used in your comment? Sorry still new to some of this. The room temperature is 72 degrees. I am on the 6th day after pitching the first yeast and 2 days out from pitching the second yeast. The juice was freshly squeezed juice from a family member that has...

Well I thought this recipe seemed off a little but I have attached the recipe which came from a very popular book. The other is the instructions that were on the next page of the book.

I use Red Star Premier Classique Active Dry Yeast. Before pitching the yeast I will rehydrate in a little bit of water about 95-100 degrees, stir and let that sit for about 20 minutes. I have used this yeast before and it is not expired. It is stored in my refrigerator. Could the PH have...

Please Help!!! I have attached my most recent concord recipe. It is currently in the primary bucket. I have pitched the yeast twice already. No drop in the SG and no signs of fermention.... :(

Winemaker recipe handbook

Thanks for that info! A family member gave me the juice/pulp. Wish they would have saved themself the time and gave me the whole grapes! So my juice I have then is really just equivalent to 2 containers of Welch’s concentrate? I am sorry to ask dumb questions but really don’t want to screw up...

Thank you for the advise! My next question and I hope this doesn’t seem too confusing. My recipes is for 5 gallons of wine and requires 30 pounds of grapes. I currently have 2 gallons of fresh pressed juice(25 pounds equivalent) and the remaining 13 pounds of pulp from the pressed grapes. Would...

Thank you!

I must have misunderstood you. Sorry!

Thanks for your reply, that sounds great! Where would I find your post?

Recently given 2 gallon fresh juiced Concord grapes. I only have recipes for the whole fruit by weight. Can I just skip the bag full of grapes/pulp and just pour the juice straight into my primary? If so how would you recommend measuring that?

Very informative info. Thank you for sharing!

Transferred it in secondary into carboy with airlock after 5 days. Going to give it another week and rerack. Will check the SG at that time again.

Learning my way through wine making! I did not take an initial SG reading when starting my Elderberry wine. Can I still find out the alcohol content without it? It does not taste like the alcohol content is at a normal wine level. Is there a gadget out there to provide this level? Thanks!

Thank you for the info. Should there be any concern since the fermenting is done(all of which was in the bucket?) Is there any need for more yeast nutrient?

Just got my strawberry rhubarb wine transferred to the secondary. My SG is already at 1.000 but my recipe states it should not be done fermenting under airlock for several more weeks. Going to give it time and see what happens. I think it should have been transferred to the secondary more like...

Just got my strawberry rhubarb wine transferred into secondary following a recipe (as I am new to fresh fruit wines). My SG is already at 1.000 but my recipe states it should not be done fermenting under airlock for several more weeks. My recipe used is attached. Should I add something...