Started the wines yesterday.
Each had 8 oz of soaked and chopped raisins, half a cup of STRONG Earl Grey tea, 1/2 tsp yeast nutrient and 1 tsp pectic enzyme.
First wine had 3 cans of concentrate, second had 2 cans plus .5 lb of sugar. OGs were 1.086 and 1.080 respectively.
I took samples, sealed them up, and let the pectic enzyme work overnight.
Today I measured the samples...pH of 3.44 and TA of .67% for the first, pH of 3.51 and TA of .37% for the second. I added a teaspoon of acid blend to the first and 4 tsp to the second to get them both to .77%, then pitched 1/2 packet of Pasteur red on the first and 1/2 packet of Montrachet on the second, covered each with a napkin, and put them in the basement.
$1 yeast (assuming that I use the other 1/2 packet of each before it goes bad)
$2 Medium toast Hungarian oak cubes (will add to secondary)
$0.50 1 tea bag, 1 banana, yeast nutrient and pectic enzyme
=$20 for 2 gallons, or $2 a bottle.
Here they are. Wish me luck!