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Looking for a tasty but powerful hop forward IPA to brew and have ready in 5 weeks .. Any suggestions people ?

I know the way I've been doing it def isn't the proper way to do a wine by any means , but I'm just trying to have some fun with out spending too much money (and not skimping too much ) .. I have the alcohol content I want , just looking for a bit more taste

That's the stats I read on it , the alcohol is actually the only prob I'm not having lol .. I need more flavor without going too sweet

Well , the Montrachet that I used got me up to 10.9 - 11 % .. But the dextrose I used left me with no sweetness , I even lost almost all of the fruitiness that I'm looking for .. Wondering if I can back sweeten it somehow without restarting fermentation

Can anyone suggest a good way to keep the wine in between sweet and tart ?

So the wine came out much more tart and dry .. Finished out at 0.998 fg from 1.081 og .. Think next time I'm going to try 2 parts dextrose to 1 part table sugar

I have yeast energizer but didn't use any of it , and no aeration other than shaking it right after pitching the yeast

Not tasteless at all , but I would describe the taste as Kool-aid with a shot or 2 if vodka in it ... Very drinkable , but I'm sure folks that are wine buffs would say it's quite under done or much to sweet to call it a wine at all lol ... The 3 batches I've done were all fun and tasty for...

Thank ya sir , that's what I was thinking

This is prob a question that even super noobs know the answer to .. But is it possible to take reading after the beer has been kegged ? I think I've been having trouble getting my beers and wines for finish lower than 1.021 ? Any tips ? Besides letting it sit for months ?

Can anybody direct me to a good site to find distilled hop oil !?! This Hop Hunter IPA is absolutely amazing !!!

Very nice ! .. I've never had a terrible problem with crud in my carboys , but even a little time spent scrubbing with a ****ty stock kit brush sucks .. Def need to try this

Agreed here .. I try to use distilled water , but as long as the boil is raging like crazy then I don't think it matters about it actually being sanitary .. If it's not boiling i always use water I know is sanitary

Yes I've tasted it , done only 3 batches , last batches came out too sweet , hoping the corn sugar ferments out better and cleaner than regular table sugar I used in the previous batches

I don't think this wine will even be done bubbling in 10 to 12 days , let alone just a few sir

Thanks for all the back and forth people .. I haven't been homebrewimg as long or as often as I wish I could have .. I'm not expecting this wine to be super tasty , just looking for some more experience and fun brewing something easy task know?

Success , active ferm after jest 3 hours of pitching

Part of the reason is to make sure they are Healy and ready to go

I'm not using the starter to get more yeast , I actually do have about 15 packs of the yeast lol , I'm using the starter to hopefully speed up fermentation

I'm a. Homebrewer and have done close to 20 5 gallon extract w/ specialty grain batches .. I've recently been trying to do some cheap "inmate" style wines with grocery store bought natural juice blends , some table sugar / and now corn sugar , and Montrachet yeast .. I've done 3 little batches...