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By prime it you mean? I keep reading about bottle bombs and I'm trying to avoid that

After i have completed my wine and its time to bottle how to i bottle it so that it will result in a sparkling wine? Thanks

Maybe people should just start adding them here!

Do you think an Apfelwein between 12-14 percent will be unpleasant or should I be fine

Can I make an Apfelwein about 12%-14% all the ones I have seen are around 7%

How do you degas and when do you add the pectin enzyme

So pretty much make some Apfelwein, stabilize and backsweeten with the juices

Do you need a secondary or are you able to simply bottle after fermentation has ended and can this be made in a primary bucket instead of a carboy

How long was the fermenting and aging process

Im new also my question is for clarity not to be a jerk: with that said what's the difference between this and Apfelwien?

So your saying ferment the apple juice till dry then back sweeten with mango and kiwi juice?

@Yopper if I use juice would I just add the mango and kiwi inside the primary with it? What would you suggest so that my mango and kiwi flavors blend well with the apple raspberry juice? What do you thin s good ratio is? Is it Okay to just continue to taste it until the flavor us what I like? Thanks

So I'm thinking get a bunch if apples press them for the pure juice and use that my base instead of water. Use a blend if fruit Mango, Kiwi, Strawberry ( considering swapping strawberries for raspberries). Attempt a dry ferment between 12% - 14% then back sweeten to taste! I'm ready to put...

Yes I've had sangria and although the taste is great it has no legs behind it. At least the ones I've had. What should be my ABV goal for the mango kiwi strawberry wine that would be delicious yet strong

I remember reading somewhere that if you add additional fruit into the secondary it will give your wine a more pronounced flavor. How true is this? Keep in mind I'm completely new to homebrewing I have already purchased all my materials just trying to gain as much knowledge before putting the...

@Rev: Thanks for the information on back sweetening. Is there a ABV calculator app for the iPhone?

I'm fairly new to wine making and I plan on making mostly sweet fruit wines with the highest possible alcohol content without having the dreaded "sweet hit rocket fuel" folks talk about. What alcohol should I shoot for and can someone explain back sweetening to me step by step please. Thank...