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I transferred the orange wine to the secondary today, since major bubbling had stopped. there was a lot of sediment! It smells...funky. I tasted some, and it doesn't taste like it smells. It has a strong raw alcohol taste, which is to be expected I think at this stage, and tastes a bit sour. I...

Damn! I hope I don't have 2 gallons of alcoholic vomit on my hands...but I'll let you know how it goes. Maybe, though I don't know for sure, that character might come up if you use rinds and let it sit too long? We'll see what happens with concentrated juice.

Only if you use too much sugar! A question about this apple wine...when it "clears" is it mostly see through, or is it amber colored? Something else?

I started a similar batch, 1.5 gallons, of pinapple wine from juice concentrate. The OG was 1.1, and I used 2 cans of concentrate per gallon and added some acid blend. Based it on Jack Keller's recipe.

I'm new to this, but as i understand it the results are based on a comnination of yeast used and sugar content. Different yeasts can tolerate different alchohol levels. So if you add enough sugar say for a potential alchohol content of 15%, then you need a yeast that can reach that level. If it...

Don't know what it will taste like, this is my first try! I've only just started making wine. I'm new to this so I'm bound to mess up ;-) I said "secondary" since I started it straight in a jug instead of a typical primary...is that wrong? I used the Red Star cuvier? yeast that is...

I couldn't find a recipe for orange wine made from concentrate, so I adapted a Jack Keller one from whole oranges. I started 2 gallons of this today, and this is the recipe I used... Recipe Type: Extract Yeast: champagne Yeast Starter: NO Batch Size (Gallons): 1 Original Gravity...

Started a 2 gallon batch of this on 3/17/09. I added an extra 2 oz of sugar per gallon to bring the starting S.G. up to 1.100...I wanted it a little hotter. Transferred it to the secondary today and the S.G. was .998. Since I used the champagne yeast I assume this will get even more dry, which...