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Old 01-08-2010, 02:35 PM   #121
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I'm new here, first post. I'm going to try this for my next batch. I read on this thread about not putting in the acid blend because of the tartness. Should I or shouldn't I? I also like a semi sweet not dry,suggestions on the recipe? Thanks....

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Old 01-08-2010, 03:07 PM   #122
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If you're only making 1 gallon, you might as well make two 1 gallon batches- add acid blend to one and omit it from the other- I've just followed the original recipe adding some golden raisins to boost the body.

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Old 01-08-2010, 04:14 PM   #123
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I'm going to make 5 gallon. I was also thinking of adding raisins. How much did you add and when? Thanks. Great place for a lot of info.

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Old 01-08-2010, 05:09 PM   #124
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I've only done 1 gallon batches of this and I used a handful of raisins when I transferred to secondary. Word of advice- put them in a cheesecloth bag or something because it becomes a PITA when transferring- they get sucked up or stop your siphon and end up in the new vessel.

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Old 01-08-2010, 05:41 PM   #125
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Following the recipe with 1 1\4 cups of sugar does it make a semi sweet wine?

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Old 01-08-2010, 06:05 PM   #126
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No sir. I dont' know how much sugar you'd need to add, check around on here to see if someone posted how much would yield a semi sweet wine (or mead even).

Scratch that- Yooper probably knows.

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Old 01-08-2010, 06:25 PM   #127
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Was yours sweet at all or pretty dry?

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Old 01-08-2010, 06:40 PM   #128
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I've made Hillbilly Wine, as I call it, many times. Sorry if the term offends, I tried Sons of the Soil Wine, but it just didn't stick.

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Old 01-08-2010, 07:28 PM   #129
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Quote:
Originally Posted by mrzazz View Post
Was yours sweet at all or pretty dry?
It's dry, I like it that way though. The only problem was that it was a little thin- hence the raisins.
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Old 01-08-2010, 07:33 PM   #130
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Has anyone used this recipe then distilled the product into cognac (assuming doing so is legal where you live of course). If so how'd it turn out?

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