garywebb96
Chief Bottlewasher
- Joined
- Feb 9, 2011
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I'm new to this winemaking thing so go easy on me. Lon's recipe calls for 7 lbs. of sugar that is dissolved and added to the primary ferment. Then when you rack the 2nd time to finish and clear it calls for another 6 cups of sugar. What I'm pondering is, was there a misprint in the recipe or is this final 6 cups of sugar beyond what the recipe calls for? Oh yeah, My local brew shop didn't have tannin. How important is it in this recipe?