i posted at a much lower level then i use, i run mine up to 1.120 to 1.040 run dry, the crystal honey for back sweetening, for freminting sugar levels or SG i use cane sugar, father time hides all alcohol taste i need to look at my notes all my wines come off between 16% 18% , or 32 to 36 proof, but only crystals the top of the line organic, non gmo, and kosher, in about a year it'll taste like a child's drink with the kick of a mule, most on here like lower ABV, then add stuff to let it keep, i myself do not, any kind i have i can pop a cork wait 24 hours on the counter top open to oxygen and it is as fresh as freshly open, once i miss placed a half bottle i had wedged the cork back in over a week latter i found it beside my bed, I closed my eyes prayed and took as tiny a sip as possible, the next drink i bubbled the bottle, i never use nothing but sorbate when i back sweeten, nothing to keep it from oxidizing, i plan to add Haskaps and blue berries this year, if i can find i plan to try and buy 2 mature of each, if you buy anything and specially mature put in a large planter with compost soil water during spring, summer an fall, bring in the first winter near a east window, come the next spring plant your plant root ball will be huge, tripling your chances of success.. ad with hig enouh alcohol abv nd opened then recorked left overs is still as good 4 to 5 weeks later in the fridge, sorry for not explaining better, I'm coming back for a family tragedy 3 weeks ago and i am trying to get back in the saddle again , but i fear i may not find my peace of mind again, but that's like huh,,,
may each an every one of your gods bless you and you with no god i wish you the best
I started out with the Keller recipe for blueberry/blackberry and my recent attempts with higher berry poundage per gallon have also worked well. I am just curious as to the 1.06 initial specific gravity. I take it that the flavor might be enhanced, but how long does the bottled wine keep at the lower alcohol level?