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Of course, the most important ingredient was left out! Yes you have to add water to make 5/3 gal.

FYI, I had a similar issue with a grape wine this past summer - and aeration didn't seem to be working quickly enough to rid the sulfur from the must. I decided to try running it through some (sanitized) copper tubing I had laying around. It was about 3 feet long, and it's diameter fitted...

This wine turned out great. Only complaint is not racking and bulk aging more .... damn floaties!!!! I'm going to make the 5g batch again soon!

It's now been bottled for a few weeks. I think I'm on to something here, but in hindsight should have used a crystal malt with lower lovibond rating. The 120 does have an aftertaste of almost charred apples, kind of cool but not exactly what I was going for. The bitterness is just fine...

Hey I'd like to make a variant of this, but instead of lemonade concentrate I ended up getting Minute Maid "Lemon Juice" from concentrate. Each bottle purportedly contains the juice of 7 lemons. My question is, do you think the lemonade concentrate contains anything to help the fermentation...

This is now in it's stride. The communion grape wine flavor is very much subsided, and it's turned into a pretty, delicate mead. The sweet aroma and flavor of the mead is supported by a little body from the grapes. I do agree that having some skins to ferment on would add a great balance of...

This has been aging for 1.5 years now, and is really hitting it's stride. The grape cough syrup is subsiding and giving way to a nice complex mix of wine and honey. No cinnamon or orange and i would probably leave them out next time, but may add acid blend.

I ended up doing something that may actually be a fruit beer rather than a graff. Here's the ingredients: -2 gal cider (unpasteurized) -3 lbs amber DME -2 lbs 120 crystal malt -1 oz Sorachi hops for 30 m (10 % AA) -apple skins at 10m, 5m, 0m (small handfull) Water to 5gallons. Bubbling right...

It would seem that having a small amount of fermentation occur in the secondary would be helpful to fill the void container space with co2, rather than air which is high in oxygen.

Awesome, didn't realize that the Acesulfame Potassium was the more active ingredient as far as sweetening goes. I think I'll at least try it on a portion of spiced cider that I was hoping to bottle-carb. Thanks!

Has anyone seen or used this type of product before? http://www.amazon.com/HoneyTrees-Imitation-Honey-12-Ounce-Plastic/dp/B000YSVLVU What little I can find of it is regarding the digestive properties (or lack thereof). It's technically a hydrogenated glucose syrup. A report by the WHO...

Will this carb in the bottle? What makes the cotes de blanc peeter out at such a high FG?

Hey it's my second season of cider making. I tried two 'slight' graff recipes last year, and wasn't very happy with them. I would like a end result with good body and decent residual sweetness, with apple and caramel flavors, with a touch of bitterness from the hops. Like drinking an apple...

I've got a 6g batch of grape wine that became a sulphur factory after fermentation was complete. I couldn't even taste the must it was so horrid. Then I read this page: http://www.grapestompers.com/articles/hydrogen_sulfide.htm First step, the 4 rackings, didn't do it. I was freaking out...

I took the leap and now have ~8 gallons of must fermenting with RC212 with all the skins. It's been on for a week, so maybe one more week and I'll see how much juice I can squeeze out of those skins!! I ended up trying to mirror the merlot recipe on kellar's website.

Are you saying that the 'chancellor' variety is actually a concord? I'm pretty sure it's a hybrid of two French wine grapes, which would put it at least a head and a shoulder above concord for wine making purposes. EDIT : I guess I should read slower, you were pretty clear. Good advice!

I'm Looking for anyone with experience with this grape. From what I can find, it's a French hybrid variety that will produce a fruity red wine. And at $0.45 per pound is pretty cheap (comparatively). Any ideas for a recipe to follow? I'm familiar with Jack Keller's website, but I'm not...

Good thread, I wasn't clear on this either. Yoop, can you clarify: "Fermenting on non-wine grapes skins can make a blush wine." What happens when you ferment on white grape skins? Is that what you are referring to here, making a blush wine?

I'll try and report back!!!!

Nice looking recipe with some great feedback! I'm looking for a good brown ale recipe with a solid malty backbone to use in my own version of GRAFF (beer and apple cider mixed). I intend to use about 2 parts beer to 3 parts cider. The beer component provides the unfermentable sugars, and head...