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Old 09-08-2013, 05:32 AM   #661
Swarley88
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Originally Posted by Goofynewfie View Post

What were you referring to? I took it as the recipe as well
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Old 09-15-2013, 06:04 PM   #662
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I have a batch of this going now. How long do most of you wait to rack? I assume one month then rack then another month is good enough?
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Old 09-16-2013, 04:20 PM   #663
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I racked this today and the raisins made it a little sweet. After soaking the raisins in Vodka for a few days I added them to the fermenting wine. It finished after five weeks at 1.026 or 9.5% ish. I stabilized with Sorbate and Meta and added Sparkolloid that had been dissolved in a couple cups of boiling water then cooled. The wine is in the refrigerator now for a week, then I will rack and bottle for next weeks anniversary party.
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Old 09-23-2013, 10:48 PM   #664
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I have 2 five gallon gallon batches going, racked after 6 weeks and man is it dry. How and when do I fix this. I want it sweet. These are my first 2 batches ever. TIA
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Old 09-23-2013, 11:25 PM   #665
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I have 2 five gallon gallon batches going, racked after 6 weeks and man is it dry. How and when do I fix this. I want it sweet. These are my first 2 batches ever. TIA
Stabilize with campden and sorbate, once it's clear and no longer dropping lees, by racking onto the proper "dosage". Then three days later, add the sweetener of your choice. Wait three days, and then bottle.
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Old 10-01-2013, 03:25 AM   #666
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I made a 1 gallon batch to the letter so I'm hoping it turns out great. I pitched 3 weeks ago and fit an airlock (on the same gallon carboy that it started in) after 4 days. Would I be okay to rack to another carboy now? I haven't touched it in 3 weeks so I haven't checked the SG on it since I pitched.
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Old 10-02-2013, 01:13 AM   #667
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I made a 1 gallon batch to the letter so I'm hoping it turns out great. I pitched 3 weeks ago and fit an airlock (on the same gallon carboy that it started in) after 4 days. Would I be okay to rack to another carboy now? I haven't touched it in 3 weeks so I haven't checked the SG on it since I pitched.
If you have a lot of lees, you could rack now and top up and you should be good.
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Old 10-02-2013, 04:11 AM   #668
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Just top up with water I assume? My SG was 1.10 which seems a little high. I'll check the SG again this weekend and take it from there.
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Old 10-07-2013, 01:24 AM   #669
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Hi I have this going now

6 Cans (11.5) Welch's Concord Grape Concentrate
12 cups Sugar ( completely dissolved in some of the reserved water)
Red Star Pastuer Red yeast
and water to hit the 5 gallon mark.
Gravity @ 1.074
I added nothing else and it has been bubbling away in the 6 gal Better bottle for 2 days now.

My question is this has anyone else tried this recipe? I found it on YT and thought I would give it a try.
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Old 10-07-2013, 01:54 PM   #670
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Originally Posted by winenoob66 View Post
Hi I have this going now

6 Cans (11.5) Welch's Concord Grape Concentrate
12 cups Sugar ( completely dissolved in some of the reserved water)
Red Star Pastuer Red yeast
and water to hit the 5 gallon mark.
Gravity @ 1.074
I added nothing else and it has been bubbling away in the 6 gal Better bottle for 2 days now.

My question is this has anyone else tried this recipe? I found it on YT and thought I would give it a try.
how many gallons is this for? if it's for 6 gallons it'll probably be alittle weak on the grape flavor, i've used the 2 can per gallon, followed by about 3 cans at backsweetening time.
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