Grocery store juice wine

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So you like your original batchthe best think I will give it a try when I get home next time.
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Lesson learned, don't make-up your own recipe just because you are an expert winemaker after 10 weeks of training...lol

topping up with juice after stabilizing and fining leaves a haze, not
bad if it's just "drinkin' wine" but not world class clarity.

Put the dark red wines in green bottles if you need to use them, clear is a waste of time, you can't see through them anyways.

Jack Keller explained that too much flavor overpowers a wine and that
seemed about right with this one, the 50/50 recipe was great right out
of the carboy, this might age into a fine wine though, I'll hang on to
the recipe.
 

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