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Old 02-15-2013, 03:01 AM   #111
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When you say dilute it 3L thats about a gallon right? Seems like a lot.

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Old 02-15-2013, 03:31 AM   #112
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Nevermind. Found my answer

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Old 02-17-2013, 07:49 PM   #113
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Should I expect this to come out clear? Or should it look like the commercial mikes hard lemonade? I used a passion fruit concentrate.

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Old 02-18-2013, 08:07 AM   #114
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I used apple/kiwi/strawberry and it was cloudy for a couple of weeks and was crystal clear at around the one month mark

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Old 02-21-2013, 05:57 PM   #115
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Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!

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Old 02-21-2013, 07:30 PM   #116
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Quote:
Originally Posted by Pomylka22
Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!
I have found that the cranberry tartness mellows and it's been a really nice easy wine to drink after a couple months. I tried a batch that was red grape & cranberry mixed (1 can each for a 1 gallon batch) but I didn't like it as much. For me it was too thin and not a real full flavor. Fine for something to drink as table wine or to chill and drink a glass but so far the cranberry only is my favorite version of this. I should note that I haven't tried this with the white grape juice though. Raspberry sounds great, let us know how it turns out.
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Old 02-24-2013, 05:48 PM   #117
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Quote:
Originally Posted by Pomylka22 View Post
Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!
I've never done any with raspberry, but it sounds nice! so I can't give any tasting notes, but with this recipe I've never had it finish dry. If you want it drier you need to cut the sugar some.
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Old 02-28-2013, 10:01 PM   #118
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Well I pitched my yeast on 2-1-13 and its still bubbling. Very slow fermentation.

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Old 03-01-2013, 12:03 AM   #119
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haha as soon as it's clear you can drink it. Normally by the time it's clear the fermentation has stopped. I still recommend stabilizing, but it's pretty much good to go. It does mellow over time and the flavors come together, but this isn't a fancy 2-3 year aging wine.

You recommend stabilizing, what does that mean? Sorry but I'm a noob when it comes to wine being this is my first attempt. At the end of March it will be two months. Do I bottle at that point? How long does it have to sit in bottle before you recommend serving it? Do you have to add anything when you bottle it?
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Old 03-03-2013, 01:31 AM   #120
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Thanks for recipe it may be my next batch.

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