I started the process at the end of October, and finally bottled it last night. 3 gallons of a very fruity, sweet concord. Tastes great. I should have made more. I fermented it dry, then used clarified concentrate to backsweeten after I stabilized with sodium benzoate. And then cold conditioned for clarity. Worked well.
I used Novacorks on this one. #9 with a portugal floor corker. I have had the rare occasion of having one of these corks get "sucked" into the bottle during corking. Looks like they were set in an inch too deep. It's only been with the novacorks, and only when I cork one too fast. So, take a little caution with these. They are nice, but getting one out that's too deep is a pain.
I used Novacorks on this one. #9 with a portugal floor corker. I have had the rare occasion of having one of these corks get "sucked" into the bottle during corking. Looks like they were set in an inch too deep. It's only been with the novacorks, and only when I cork one too fast. So, take a little caution with these. They are nice, but getting one out that's too deep is a pain.
