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Above I meant 2 cups of sugar. Jeez 2 lbs would be alot. lol

Also how long do you leave yours fermenting? I do mine about a month in a cabinet in my laundry room. I try to keep the temp a constant 70-72 degrees. I use the red star yeast last time by the way. I really want to order some wine yeast.

Can you explain that in plain talk? Novice at the technical terms. I've made many batches but never got into the technical side of it. I just make it to taste. I've bottled it before after hearting to kill the yeast. Just not sure if that's the best way.

The gunk at the bottom. It's also a bit hazy closer to the bottom you get. Also what is your best way to kill the yeast if you want to bottle?

I have a question. What are you, or anyone else, using to strain the fermented wine? I've made this many times but always struggle with straining. I generally use three cans of welch's with water, 2lbs of sugar and a packet of yeast. Haven't tried the raisins but I think I will.

How long do you let it ferment when making wine with grape juice?

Ok great guys, thanks. Trying to get all my ducks in a row before I do it up.

I would only need the temp gauge to know when I get to the correct temp. Just wondering if it's better to have one in the liquid or the vapor. Don't want to get temp too high but for sure need to be above 172 I think.

I am about to do a keg still. I'm wondering what the best place for the temp gauge sensor would be. Should it be up in the vapor or down in the liquid or maybe one high and one low? I'm going to put a 1/2" bung in the side/bottom for drain and a 3" bung in the top. Thoughts? Thanks

I make wine from grape concentrate quite a bit. I started out adding the sugar in the beginning but lately I have had success adding it after. I sometimes have to add more concentrate to get it tasting right.

I have been giving my wine to guys at work for a while. They all love it. One guy brought some Kiwis and wants me to make some wine with them. Any suggestions on how to go about this? He gave me about 4 or 5 lbs of them.

I am 25 miles northeast of Dallas. If you zoom in on lake Lavon and Lake Ray Hubbard on Google Earth, I am right in between them.

Hello, I am Mike and I am from Texas. I joined to get more info on making wine and eventually beer. I have been making wine for a year or so and recently began bottling it and taking it to family functions. It has been a hit so far.