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Or do you just add granulated sugar to the bottle?

Just read the forum on bottle pasteurizing. Seems simple enough. What is the sugar/water ratio when making the priming solution?

I have a strawberry/banana/grape blend that's about a week into secondary. I want to do the same thing with a portion of it once it's finished. What if you bottled it with used craft beer bottles or champagne bottles? Aren't those bottles made to take the pressure?

So I added 1 can of juice and tasted, much more flavor but needed just a little more umph. I added a second can and it's perfect. The grape juice seemed to bring out the strawberry and banana flavor. I went ahead and added 2 cups of sugar to raise the gravity, which I'll test shortly, and topped...

I decided to pick some Welches grape concentrate. I wanted white grape because I really like the color, but unfortunately could not find it or any strawberry concentrate. I'm going to add 2 cans, let it sit and taste in a day or two to see if it's enough. If not I will add more form there...

Thanks jensmith! 5 gal water, 5lb strawberries, about 3lb bananas. It's just now on to 2nd ferment so it's got a ways to go. I had to add some water to close the gap on the carboy so I went ahead and added 2 more pounds of sugar to raise the gravity, did a tsar and it's not as flavorless as I...

First off I'm new to winemaking. I've done several small grape juice concentrate wines and some muscadine. I've branched out and I am trying a 4 gal batch of strawberry banana wine. First ferment is over and the must has been poured into a carboy. I tasted the wine and I obviously didn't put in...