since no one seems to pay attention to the other forum:
I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients:
Wyeast 402 Champagne Yeast
96 oz Vinter's Harvest Loganberry Fruit Wine Base
15 lbs Corn Sugar
My plan was to make a yeast starter using a quart of water and a cup of corn sugar.
Then I plan to boil the rest of the ingredients in 5 gallons of Seattle tap water for a few minutes, run through my chiller and pitch the yeast starter.
Rack to a secondary once fermentation subsides.
Bottle with some corn sugar into beer bottles to carbonate in the bottle.
Will this be tasty?? I want a high alcohol content, but also want some sweetness in the finished product. Please comment on my plan and let me know where I might go wrong. I have never brewed anything but beer before. Should I re-pitch additional yeast at some point?