I started a concord wine on Sunday, the grape was 9% before sugar. after sugar was at 14 % by the next day when I added the yeast it was at 17. It smells great and looks great. Had a good froth on second day of yeast.
I did 23 lbs of grape that I pressed in a cheesecloth bag. I usually leave in the skins until I rack.
I am making a dessert concord. Problem is, it is so thick I can't get a reading to know when to rack.
Should I add water, vodka water or Nothing and just rack??? Help This one seems too good to loss
I did 23 lbs of grape that I pressed in a cheesecloth bag. I usually leave in the skins until I rack.
I am making a dessert concord. Problem is, it is so thick I can't get a reading to know when to rack.
Should I add water, vodka water or Nothing and just rack??? Help This one seems too good to loss