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I also enjoy a 100% concorde vino I make -- combo frozen grape juice concentrate and 100% Concorde grape juice. I use D47 and typically get a low 13% ABV uber tasty vino. My typical batch is 15cans frozen + 3gals 100%. Cheers!

My go to for all my ciders - including faux ice is D47. For me, it does a great job of creating a very tasty cider and leaves caramel syrup consistency lees. Cheers!

Bravo! Enjoy :) Cheers!

Using the FermCalc app & ur #s -- for adding just sugar -- obviously FAJC also contains H20 too -- so unfortunately I don't have an exact answer for ya...

Wow ABV approx 16.5%. Highest I've ever had D47 go was 14.8 and typically stops right around 14% for me. Given the yeast should REALLY be nuked by alcohol at this point.....why not just add 1can at a time (swirling periodically) till it reaches your desired taste or periodically check SG and...

Pretty sure that's called a Snakebite! Cheers :-)

Is there a 1-to-1 conversion of Sugar Grams to Alcohol Grams during fermentation?

Bringing this old thread back to life to see if anyone can validate the info (I'm not sure where some of the numbers in the eqs come from) or point me in the right direction for calculating the amount of Calories & Carbs in my 100% AJ/FAJC ciders. (No backsweetening or additions) I can easily...

I only use Oak post fermentation - nothing but success. :-) Cheers & good luck!

Family member is sensitive. Thinking...Acid blend could also provide an anti-oxidant presence. Research continues...since bottling is Months away :-)

or is anyone successfully making wine without adding additional sulfites? (and what tips/tricks/insights can you share :-)

looking for feedback on substitutes for sulfites once my wine is ready for bottling. Wondering if anyone has used powdered VitC (ascorbic acid) -- which should help with oxidation (they add it to fruit juices afterall) Any thoughts / feedback appreciated! Cheers...

Using D47 (which has a stated ABV tolerance of 14%) would leave wiggle "room" for bottle carbing -- since the OG is about 1.13 -- which if taken to FG of 1 would yield about 18%. I always drink my faux ice non-carbed. Cheers and Good Luck...

What's your current ABV? I've had D47 take one of my ice ciders as high as 14.8%. I do routinely use D47 for "regular" ciders - cold crash & rack to plastic 1gal bottles I then keep refrigerated -- they tend to bottle carb just a slight bit but nothing major for me....again Your Results May Vary!

Decided to go with a single American Oak Med toast spiral in my 6gal Trinity red blend kit. Will report back once bulk and bottle aging complete --- like Sept2021 :-)

6gals -- using 2 spirals -- per recommendations.

going to be making my first vino kit and have purchased some oak spirals to age it on...post fermentation Are there any tips/tricks to get the most out of the spirals or do ya just toss em in and let them do their thing? Thanks in advance! Brian

What kind of H20 are folks adding to your grape juice to get it up to volume? We have well water here that's pretty dang good and I've used it for brewing beers. I typically filter it thru our Brita first....just in case. Cheers!

Great info...thanks. I've made a straight concorde wine a handful of times with great success (plus a bunch of ciders and beers over the years)....this will be my first kit vino adventure. Looking into the red blends as those are what we tend to drink these days. Cheers!

Hope you don't mind if I pick your brain/experience a bit more as I prep for my first Wine Kit adventure. - Curious if you use the yeast provided with the kit or if you have a favorite yeast you utilize? (I've really come to like D47) - which toast French oak spirals do you prefer? (2 per 6gal...