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Old 06-02-2013, 03:22 PM   #631
jkrug
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How many raisins would you add to 3 gallons? Do you cut them or leave them whole? Do you put them in a straining bag? Never done this before. Any help is appreciated.

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Old 06-02-2013, 05:01 PM   #632
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Quote:
Originally Posted by jkrug
How many raisins would you add to 3 gallons? Do you cut them or leave them whole? Do you put them in a straining bag? Never done this before. Any help is appreciated.
I put half cup per gallon, some will do more or less. You can put them straight in or in a bag for easy removal. Chopping them is best.
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Old 06-05-2013, 09:57 PM   #633
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So I ended up topping off in my secondary with a gallon water for my 6 gallon batch to dilute the alcohol. Been sitting for 5 days and I just decided to have a little taste, was curious, and it smells peachy and tastes really sour. Is that the acidity from adding 6 tsp of acid blend?

I'm going to be stabilizing and backsweetening with more concentrate when the time comes, so will that fix the taste?

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Old 06-07-2013, 02:27 AM   #634
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I actually got complemented on my cranberry-welches concoction.

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Old 06-25-2013, 10:51 PM   #635
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Racked to a clean carboy last week, and filled 2 16oz pop bottles while I was at it. 3 tbsp sugar in each, let set at room temp til this morning. I thought it was good, but SWMBO thought it tasted like medicine. Put the 2nd bottle in the fridge, and I'll try it again later. If I try to bottle carb it all I'm gonna have a full fridge for a while.

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Old 06-26-2013, 03:01 AM   #636
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Let her try it again in 6 months.

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Old 07-05-2013, 10:21 PM   #637
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First try at this or wine at all

Color changed from burgundy to reddish pink one day into fermentation

Not too stressed just surprised

Is this normal?

Thanks

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Old 07-05-2013, 11:31 PM   #638
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Quote:
Originally Posted by Tinhorn View Post
First try at this or wine at all

Color changed from burgundy to reddish pink one day into fermentation

Not too stressed just surprised

Is this normal?

Thanks
Sure is.
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Old 07-06-2013, 12:29 AM   #639
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Quote:
Originally Posted by StoutLover

Sure is.
Thank you kindly !
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Old 07-20-2013, 12:50 AM   #640
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Just getting into this wine making thing after a few years of beer making.

This is what I'm throwing together tomorrow based on the original recipe:

7 cans of purple grape juice concentrate
2 cans of white grape juice concentrate (edit: couldn't firnd this concentrate, used only purple grape juice)
2.5 tsp pectic enzyme
2.5 tsp yeast nutrient
3/8 tsp wine tannin
1 oz oak for 21 days
water to 2.5 gallons
some sort of wine yeast (edit: used Lalvin K1V-1116, it's all I had)


I've decided to just skip the extra sugar entirely and replace it with all concentrate. Also, I think I'll leave out the acid blend since I'll be using more juice. Otherwise, I'll be following the directions exactly. I've worked out that it should theoretically reach an OG of 1.105, but we'll see for sure when I whip it up tomorrow!

Edit: Wine came out at 1.095 OG, feremented in primary for 5 days to 1.005. Transfered to secondary for several days until terminal gravity of 0.997. Racked on more time and stabilized, also added some light toast oak to age wine for about a month. Plan on fining with gelatin, letting it work, then racking once more before bottling. Upon tasting it I'm really surprised at how good this is, it reminds me of a young Cabernet.

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