Is this like a dragons blood only without the lemon bite? How much so you back sweeten it?I use their stuff all text time, one of my favorites is mixed berry. I use 1. 1/2 gallon concentrate of the following: blackberry, strawberry, blueberry, and black raspberry. Makes 20 gallons and I can't keep it made.
I do get their yeast, and their premeasured acid pack (so I don't have to test and adjust for it), also throw the directions in the trash. Use it exactly like you would if you juiced it yourself.
Question here. When making raspberry wine, i use 3-4 lbs of fruit per gallon and wind up with a very fruity wine.. . .I've made a blueberry and a raspberry batch with Vinters Best Fruit wine base and have added 15 to 20 lbs of additional fruit. . .
I do like to make sure the taster knows it is a fruit wine. Plus the concentrate is for a 5 gallon batch, I make a little over 6 gallons total to account for some loses when I rack it from the fermenter. I aim for 8-10 lbs per gallon when not using concentrate, so 10 lbs for the 6th gallon, then 10 lbs / 6 gallons is less than 2 additional lbs per gallon. If I were to make it again without concentrate, I'd use all fruit and no additional liquid, but I'd have to research how many lbs actually make a gallon of finished wine (not sure 10 lbs is enough). I'm sure it depends on the "juiciness" of the fruit.Question here. When making raspberry wine, i use 3-4 lbs of fruit per gallon and wind up with a very fruity wine.
If you're using the concentrate plus the amount of fruit that you'd use to make the same amount of wine anyway, why use the concentrate? Does it do a particular thing for your wine? Do you like a more heavy bodied wine? sweeter?