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Ive been using Wine Experts kits to make some pretty good orange blush and regular blush sangria. its been very well received by my taste testers lol. The ABV is pretty middle of the road and is a all around nice glass. Good luck

U mean multiply by 5?

My apologies for not mentioning that I added 11 pounds granulated sugar desolved in boiling water then cooled. Did this after my starting gravity was recorded

Thank you for setting me straight. Wine pressed at 1.054 and after complete fermentation finished at .995. I used Latvian D47 which I was told has a alcohol tolerance of about 14% and a temp range good for my current atmosphere here in Michigan. Does approximate abv of 7% seem to be more in the...

Sounds great. I’ll look back into log and at hydrometer. I’m sure I’m suffering from a little crainial rectal inversion, and appreciate the help. I’ll check this again and if everyone is interested I’ll post it again

Measured a sg after pressing of 1.155 and a sg .098 when fermentation was complete. Then I added recommend amounts of Pectic enzyme. Cleared okay but still hazy. Added 8 oz of limeade concentrate and stirred which I think was an oops. Probably should have racked off but it cleared. I set it in...

I appreciate the information. I’ve never joined anything in my life let alone text people I’ve never met. I’m very very bad at this form of technolgy so please forgive me if I ramble or write something improperly. As for my wine, I may have screwed things up but I thought I read somewhere that...

I'm new to the wine making world and was wondering if back sweetening wine with tart cherry concentrate is a poor choice. Removed juice from first two carboys into second two carboys and added recommend amounts Pectic enzyme to each. Think I’m willing to settle with clarity I have currently. I’m...