Recent content by Krob7

I’m going to play around with the sugar too. The red star Montrachet claims to work to 15%. Do you guys think it would be a good idea to have an initial reading of 17-18% or would it be better to do a complete ferment and back sweeten?

Thanks for the ideas, I’m looking at switching to Montrachet yeast and experimenting with some add ons like the oak, raisins and cinnamon.

I made a 6 gallon batch of wine from the following recipe. 10 cans of red grape concentrate 8 lbs of sugar Lavlin champagne yeast Nothing to complain about at all but what would you guys suggest to tweak off of this platform to give it a little something extra? Any well known variations?