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So, I made a blueberry / apple juice wine of sorts, kinda just threw all of the flavors that I like in two gallon fermenter with no water all concentrate and flavors and let her rip, thing it the ABV stopped at 1.000 and hasn't moved for over a week, but when I went to do a quick transfer off...

Curious if anyone knows how to duplicate that warming throat feeling you get from commercial red wine? Is it by adding more tannings?

Just curious what you guys think about using this to make some wine? It is Organic and has: Filtered Water, Organic Orange Juice Concentrate, Organic Apple Juice Concentrate, Organic Peach Puree, Organic Pineapple Juice Concentrate, Organic White Grape Juice Concentrate, Organic Mango Puree...

I am a huge CBD fan, I sell CBD and take it as well and can't wait to try making this wine. https://www.austinhomebrew.com/Vintners-Best-Hemp-Wine-Base_p_10669.html

Looking to make a blueberry wine I have a gallon of this: https://smile.amazon.com/gp/product/B01A7BGZD2/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 and I want to make 1 gallon from a little of this and also add some fresh in the fermenter together and was curious if anyone has tried this...

Hello, so I started a banana wine this is the recipe: 4.5 litres Water 1.4 kg / 3lb Bananas 900g / 2lb Sugar 1/4 tsp Tannin 3 tsp Acid Blend 1/2 tsp Pectic Enzyme 1 tsp Yeast Nutrient 1 Campden Tablet 1/2 package of Champagne Yeast I started with a SG reading at 1.100 and 5 days later it...