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I got this, sorry everyone else :-)

Yes i did taste it. It taste fine and no sweetness at all of course. Maybe just rack it?

I got 4 Chilean Juice buckets from Consumers Produce yesterday. Taking SG readings today 3 are 1.080 - 1.090 but the Pinot Grigio is .995??? Like it already has finished fermenting. It is also very milky/hazy looking. Any ideas?

Started a peach wine today. Five lb's of peaches per gallon. I took 20 lb's of peaches and simmered to make a fpac. I wont need the fpac for a week or two. What do I do with the fpac for that time? Refrigerate it? Freeze it?

Do you stir this everyday?

BTW 18 wow ..... Nice :mug:

Add another 5... 16053+5= 16058

Thanks for the answer. I dont think I'm going to use it. I'll just take it back and get the other. Thanks Again

So I'm about to make my second batch. Very good recipe. My wife bought frozen juice with calcium lactate. Is this ok to use? Thanks

So.... One month in the carboy and I decided to give it a taste. Two glasses later, I cant wait to taste it when it ages. Like you all said I better put on another batch now :-) Thanks EdWort for the recipe.

Very nice, now can I come taste test it with you :)

I put together a german dopplebach. The directions that came with it does not mention 1/4 cup molasses so I didnt add it. On the mrbeer sight it says add it. Its been 24 hours since I pitched the yeast can I still add the molasses or is it to late.

I thought you had to degass most wines if not letting them sit for months. I'd like to bottle to use the carboy for more. The only reason I said clear a second time is I thought it might get a little hazed with all the deagassing and such. Before bottling.

Check SG for reading of .998 or less, fermenting is done. Add 1 campden tablet and 1/2 tsp sorbate dissolved (per gallon) into a clean carboy. Rack wine onto campden/sorbate Degass Wait 24 hours to backsweeten, if needed. When finished clearing, bottle Well does this order sound correct...

Gives the wine more body.

I would think that is the proper way. One would think the yeast needs to get at the raisins at its strongest point... primary. In the secondary how much yeast would really be active enough to get to the raisins.

Just curious when everyone adds raisins to there wine. Primary or Secondary. I've read several threads and seems there is no direct answer. Thanks

Thank you, always a great place for answers.

Hey all I have a question, of course !!! Can I put my carboy of welchs white outside to help with clearing? I racked it once and about 2 inches is clear. Its about 68 in the house and 30 outside. Whata ya think?

OK first try at this. Add my batch in. Now I cant wait to try it. 15,391+5= Total is ... 15,396