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Old 02-15-2013, 04:01 AM   #111
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

When you say dilute it 3L thats about a gallon right? Seems like a lot.



 
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Old 02-15-2013, 04:31 AM   #112
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

Nevermind. Found my answer



 
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Old 02-17-2013, 08:49 PM   #113
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

Should I expect this to come out clear? Or should it look like the commercial mikes hard lemonade? I used a passion fruit concentrate.

 
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Old 02-18-2013, 09:07 AM   #114
GunnyB
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Sep 2012
Posts: 231
Liked 21 Times on 16 Posts


I used apple/kiwi/strawberry and it was cloudy for a couple of weeks and was crystal clear at around the one month mark

 
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Old 02-21-2013, 06:57 PM   #115
Pomylka22
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Jan 2013
Amarillo, Texas
Posts: 108
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Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!

 
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Old 02-21-2013, 08:30 PM   #116
Helly
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Dec 2011
Ravenna, Mi
Posts: 1,473
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Quote:
Originally Posted by Pomylka22
Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!
I have found that the cranberry tartness mellows and it's been a really nice easy wine to drink after a couple months. I tried a batch that was red grape & cranberry mixed (1 can each for a 1 gallon batch) but I didn't like it as much. For me it was too thin and not a real full flavor. Fine for something to drink as table wine or to chill and drink a glass but so far the cranberry only is my favorite version of this. I should note that I haven't tried this with the white grape juice though. Raspberry sounds great, let us know how it turns out.

 
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Old 02-24-2013, 06:48 PM   #117
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Quote:
Originally Posted by Pomylka22 View Post
Helly,

I basically copied your recipe today except I used Welch's white grape and raspberry concentrate. Do you have any other tasting notes other than tart? Did it finish dry/sweet?

Thanks!
I've never done any with raspberry, but it sounds nice! so I can't give any tasting notes, but with this recipe I've never had it finish dry. If you want it drier you need to cut the sugar some.
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Old 02-28-2013, 11:01 PM   #118
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

Well I pitched my yeast on 2-1-13 and its still bubbling. Very slow fermentation.

 
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Old 03-01-2013, 01:03 AM   #119
jtaguy
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Apr 2012
, NJ
Posts: 26


Quote:
Originally Posted by brazedowl View Post
haha as soon as it's clear you can drink it. Normally by the time it's clear the fermentation has stopped. I still recommend stabilizing, but it's pretty much good to go. It does mellow over time and the flavors come together, but this isn't a fancy 2-3 year aging wine.

You recommend stabilizing, what does that mean? Sorry but I'm a noob when it comes to wine being this is my first attempt. At the end of March it will be two months. Do I bottle at that point? How long does it have to sit in bottle before you recommend serving it? Do you have to add anything when you bottle it?

 
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Old 03-03-2013, 02:31 AM   #120
The1Greenguru
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May 2012
Cumming, georgia
Posts: 41
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Thanks for recipe it may be my next batch.



 
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