Recent content by steinbacher682

i made it and it took like 10-12 days to furment to the ABV that i wanted so i refridgerated it and then it took about 2-2.5 weeks to finally get clear. i had to rack a couple of times though cuz sediment kept showing up at the bottom. but it worked. its pretty good

well i figured the sugar content wasn't high enough and thats why they don't really use it for that, but more specifically, I was wondering if I could jerry rig this recipe to suit the need. i.e. use welch's and add sugar to get the right SG and going from there. obviously, this wouldnt be much...

is the apfelwein good? ive been wanting to try it, but if id like the regular stuff more, id rather invest time in traditional grape wines. (if using welch's is even close to counting as traditional) just curious, can you use straight grape juice without the dilution to make a red? Im sorry, im...

as you can see, I am basically brand new on this forum and Ive only made a few batches of wine, but since I've tried what people have asked, I figured it was worth sharing. So, anyone who has advice or criticism to share, my ears (and eyes in this case) are always open.

I know this thread is kinda old and maybe dead, but to answer peoples questions about using liquid welches, I just finished bottling 15 bottles using the liquid welches 100% juice. It came out nice. I didnt use any pectic enzyme or yeast nutrient, yet it still worked. it tastes about the quality...