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We do NOT like dry wine therefore I will be adding Potassium Metabisulphite and Potassium Sorbate. to suspend fermentation. Since I will be back sweetening I might let it ferment dry to 1.000 or .997 then add metabisulphite and Sorbate. prior to adding the caramel and additional Apple...

Management and I both like the green apple Sparkletini. I made a Green apple Reisling and we liked it just as well. I started a Hard Cider on Friday evening. I decided I would do a hybrid of Pappys Pub Cider https://www.homebrewtalk.com/showthread.php?t=408610 and UpstateMike's Caramel...

If you want to do "Granddad math" (what my mom called it). Take the 5 gallon recipe divide by 5 (for 1 gallon) then multiply by 3 (or what ever size you want to make). This is kind of "the long way around the barn" but .... good luck tom

Hi all. I live in central Indiana. I have been making Wine off and on for the past 9ish years. All the wine I have made so far has been from kits or from concentrates. I recently made a Green Apple Riesling from a kit, it seems that the family all like the Apple. I have been looking at...