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Old 11-12-2012, 12:32 AM   #21
Countryboy73
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Has anybody used extract instead of fruits or juices to make wine. If so how do you go about doing that. Some friends of ours use to make wine and he said he has made some with extract. When I tried to talk to him about it he would get off subject about it.


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Old 11-12-2012, 02:07 PM   #22
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Originally Posted by Countryboy73
Has anybody used extract instead of fruits or juices to make wine. If so how do you go about doing that. Some friends of ours use to make wine and he said he has made some with extract. When I tried to talk to him about it he would get off subject about it.
I personally would not consider using a flavoring extract to make wine, though I have used some high quality ones to help flavor on the back end. You would really need to look at the product you want to use because extracts are typically alcohol based, like vanilla. Then you run into the 'is that a concentrate vs an extract'? There are people who have used rootbeer extract and other extracts, making sodapop wine, etc. Is there something specific you are considering?


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Old 11-14-2012, 12:10 AM   #23
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I was thinking about adding it at the end to add a little more flavor. Thanks for the info.
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Old 11-14-2012, 12:26 AM   #24
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I was thinking about adding it at the end to add a little more flavor. Thanks for the info.
Be very careful with the extracts. I ruined 5 gallons by adding too much. Do bench trials first.
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Old 11-14-2012, 02:11 AM   #25
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Yeah I wouldn't be very happy if I botched a batch. I think I'll pass on the extract.
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Old 11-19-2012, 04:20 AM   #26
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I've been thinking about what I want to make and I'll be doing several 1 gallon batches to see what I like and what my wife will like. This might be a dumb ? But I've got to ask. Will 1 packet of yeast be to much for a gallon.


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