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So that's the problem! :-)

Always in the name of science! The problem is, doing "lots of science" gives me a headache the next day...maybe I'm doing it wrong!

I certainly have! Thank you for those write-ups, we use Fpacs in most of our wines now. Same concept, except I was thinking of using a shelf merlot or Cab as the "Fpac" instead of fruit :-)

All~ We've been making wine for a couple of years. Our focus is mostly on fruit wines. We have a 5 gallon batch of cherry and another of Chocolate cherry ready for bottling. The problem is, Cherry by itself is one of our least favorite wines. We gift most of it. A couple of wineries have...

Thanks, Sour_Grapes, that's what we were looking for :) We'll make it right for us, but were just curious about what others found as their "happy place" for final gravity.

We will, but we were curious what other people have found when making a port, what did they like for a final sweetness?

Good point, Sour_Grapes. I did not account for that. Of course, this is for personal consumption, so accuracy is not too important :) This definitely falls into the "Good 'nuf" category. I was expecting 18%, if we were lucky...so even with the additions, I think we are well over that. I am...

Hi All, First, this forum has been a wonderful resource as we started making wine! We're trying our first port style wine. Originally, we planned us chaptalization to get the ABV up as high as possible before fortifying. Using EC-1118, we brook the 21% barrier,so now we are just going to...