I made a dark raisin wine. It was a 3 gallon batch and I used 9# of raisins and 3# of
cane sugar. I used EC-1118 and it still crapped out with alot of residual sugar. I would
take the raisins and put them in a blender with some water( do small batches) then
take a gravity...
1 I would let it bulk age. also i would wait 6 months to see if it clears by itself before adding a fining agent
2 You can buy a bottling wand and attach it to your siphon. that is probably the easiest and involves the least amount of equipment
3 I see in your planned brews you have...
What was the starting gravity of this must?
What yeast did you use?
I would add the dissolved sugar to the wine and gently swirl the carboy or bucket.
If you dont get any activity, which you would measure with a Hydrometer, you may need to use a packet of yeast.
By "lively characteristic" do you mean alcohol bite? I would use 3#
of honey per gallon. Let that ferment dry. Then stabilize and add honey until
its sweet enough for your liking. You can probably bang this out in 3 months
minimum. But this is still going to be pretty rough on the...
This is a recipe from Jack kellars website
I hope this helps you
1 gallon black cherry juice, pure or reconstituted
1½ lbs granulated sugar
1 tsp yeast nutrient
1/8 tsp tannin
1 tsp pectic enzyme.
½ tsp citric acid
Lalvin RC212 (Bourgovin) wine yeast
Start with a gallon of...
Ok First I would make sure this juice does not have any
preservatives in it. Then i would take the Gravity of the
juice with a hydrometer. If the ABV is below 11% I would
add sugar in small amounts until you reach 11-12% abv.
I always find it best to let in ferment dry and backsweeten...