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I use CDB for all my fruit wines. Always a winner, in my opinion. Ingredients have waaaaay more bearing on how a wine turns out than yeast choice (unless it's like bread yeast...)!

Before he knew it....Life Happened again....and 5 more years had passed. Why do I feel so old?

I've made many batches of fruit wine, and as a rule, I freeze the fruit before pressing or fermenting to improve yield. Going to try my hand at grapes, for the first time - it is best to freeze the grapes, or should I press right away? I'd like to freeze them first, but I know it may not be...

You have to degorge the wines. Look for a post from me a few months ago about this. I have a write up there.

Pending on the style of wine, you should try using Honey. Yeah, you'll have a slight honey flavor - but it blends well, and lends an extra twist to the wine!

I hear that Watermelons are notorious for spoilage. Try Try Again?

I agree with 2nd half. Not worth the effort, extra corks, etc. Just drink, enjoy it, and learn for the next batch! SuperKleer works very good, and Sparkolloid seems to work best, but takes longer, and harder to work with.

Agreed. I learned the hard way. More water = thinner wine. Use less water!

You can also degorge your champagne (eject the yeast), and then backsweeten without risk of the 3rd fermentation - but that's a whole new ballgame. How deep into the hobby are you??

You could always add new corks too!

Yes, you can. Just if you don't want the expense, you could do this: Re-use old wine bottles, and just fill up to the top, and plug with a tasting cork, by hand. Keep in fridge. Even cheaper? Reuse old 16oz soda bottles.

All, after a bit of frustration, and not so good results, I finally figured out how to reliably, cleanly, easily disgorge your champagne or cider! I tried just doing it when it was cold (upside down in the freezer), but would usually have significant losses of champagne and pressure. I...

Really dude? Come'on. Get liquored up, and pop a few bottles. You know, alcohol has the tendency to lower inhibitions about things like squeamishness...

Cheap too. My $13 bottle is going on 3 years of regular usage...

Dilute to taste - stronger is better. Then add sugar to up SG to 1.085. Done :)

Yes, please post!!

Hey, I'm thinking of doing it your way with the Dry Ice and Everclear. Now my question - when you froze the neck, did you pop the cap with the bottle standing up, or upside down? Last time I did this, it was with the bottle in my hands (neck frozen) and popped the cap, and then closed it with...

About 1/3 of a bottle of 30%.

No! Don't dump yet. I assume there really is alcohol in it? Is your SG at least 1.000 or less? If so, you are good there. Your next step: Add some ACID BLEND. 1-2 TSP per Gallon (or 1/4 tsp a bottle) and try that. I bet it helps. Add to taste. If that doesn't work - go buy some...