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I have the batch in my primary after 5 days or so. I just rack it to my secondary and airlock. Do I need to add any chems?

I used 1 tsp per gallon. Its all good now, I just to give it some time. Its cookin now...

No yeast activity, I started the yeast its was foamy added it to the must, now no activity. Its been about 5 hours.

So.. I made a 6 gallon batch. I put 3 gallons in each of my 5 gallon primarys. After fermenting I am going to mix the 2 into the 5 gallon carboy. One gallon for top off. Should I divide 1 pack of yeast between the 2 or 1 pack to each of the 3 gallons.

Rowdy, I am concerned about this also. I am going to mix this in the primary and after the 5 days move it to the secondary. Then add the raisins and fit airlock. I hope this sounds about right. Good luck on your batch.

Thanks Yooper, I will be mixing up a batch tonight.

Yooper, You said the wine is very tart. I have everything ready to start this batch. What do you think about adding only half of the acid blend? What do you also think about adding raisins for body? I added raisins to a strawberry\peach I made and it seemed to come out fine. Thanks for the info :-)

Thanks yooper, One more question. When it is sitting for 5 days or so fermenting do you stir it at all or just leave it alone?

Was yours sweet at all or pretty dry?

Following the recipe with 1 1\4 cups of sugar does it make a semi sweet wine?

I'm going to make 5 gallon. I was also thinking of adding raisins. How much did you add and when? Thanks. Great place for a lot of info.

I'm new here, first post. I'm going to try this for my next batch. I read on this thread about not putting in the acid blend because of the tartness. Should I or shouldn't I? I also like a semi sweet not dry,suggestions on the recipe? Thanks....