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Old 05-12-2013, 05:36 PM   #601
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With oak in this "class" of wine you are really just looking to add some tannins to round things out. You can also use tannin powder or even easier some tea as recommended in that other recipe.
Thanks again, I have all three so I might use tea on the next batch. Was mainly just trying to get the feel for things with the welches types before moving up to a kit style, or an Alexanders concentrate plus fruit. I think what I have learned at this stage is to go robust on ingredients (flavor) to avoid the weak watered down results. With boating season around the corner Skeeter pee sounds like a lot of fun too. Its all a journey, we will see where it takes me. Besides its just fun that is supposed to lead to even more fun.
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Old 05-12-2013, 05:53 PM   #602
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Skeeter Pee + sun sounds dangerous. I just made a 10 gallon batch I like it so much.

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Old 05-20-2013, 12:02 AM   #603
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Tried this with bottled white grape juice instead of concentrate. The fermentation looks like it stopped after a week. Now its not doing anything. At all. Trying to decide to give it a little sugar water or something, or just to wait.

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Old 05-20-2013, 12:11 AM   #604
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Tried this with bottled white grape juice instead of concentrate. The fermentation looks like it stopped after a week. Now its not doing anything. At all. Trying to decide to give it a little sugar water or something, or just to wait.
What is the current SG? It's probably done.
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Old 05-20-2013, 02:41 PM   #605
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Now just a shade under 1.00 , maybe .999 (I am a little vague on absolute accuracy with my cheap meter. Probably mostly me) and starting to clear on the top of my fermenter. I was mostly freaked out how quickly it stopped, and a ring of spent yeast at the top of my fermenter. Had vigorous fermentation , then the day before everything stopped I finally got kreutzen (or whatever its called in wine circles), then the schmutzy ring and nothing.

Thanks all!

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Old 05-20-2013, 05:45 PM   #606
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You can rack to a secondary now or just leave it. You're below 1.00 so the primary fermentation is complete.

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Old 05-20-2013, 07:17 PM   #607
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Too late to put in the pectic enzyme?

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Old 05-21-2013, 01:32 AM   #608
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Okay so with these supermarket concentrates, when you get down to 1.000 in the primary in just a few days (used V1116) is it really a good idea once racked to secondary to let it continue with those tiny bubbles? I don't want it to get too hot like the first 3 batches did. That pretty much hosed it up. Or is all that just going to magically mellow out ~somehow~

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Old 05-21-2013, 02:31 AM   #609
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I guess I'm the lazy wine maker because I typically let this stuff sit in primary for 4-6 months before I rack it. The hot taste you have will mellow out with time.

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Old 05-21-2013, 09:08 PM   #610
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Took the sample for a gravity reading yesterday, dumped it into a glass, added some sugar. Tasted pretty good for 10 days old, even SWMBO thought it wouldn't be bad after a while in a bottle.

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