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I now appreciate the subtle differences between attenuation and ABV tolerance. A low ABV tolerance or a low attenuation will 'work' for me. Thanks.

Find the yeast with the lowest ABV tolerance/attenuation.

I've been reading about "controlling attenuation". I think I 'get it' now. Thanks. Paul

Never mind WRT the "short duration mash" explanation. I got it. Thanks. Paul

What commercially available yeast(s), (beer or wine), have the absolute lowest tolerance for ABV? TIA. Paul

I checked the Walmart online, and the site indicated that Walmart (Wasilla) still sold Welch's WHITE grape juice. I went to the local Walmart, and 1) It does NOT sell ANY Welch's frozen juice, and 2) it sold only dark, frozen grape juice from one manufacturer. As far as I'm concerned, there are...

https://www.winesecrets.com/pages/grape-spirits And, if you are sitting down... https://organicalcohol.com/checkout/cart/ I fully understand that this is a VERY old thread. Still, you can't tell someone to "look through the archives" for an answered question, and at the same time ***** them...

"Reduce the headspace..." is a good idea. Paul

I do have a Walmart locally, so I will check there for grape concentrate. I haven't yet got my mind to consider Walmart for 'food'. Paul

The fermentation has 'stopped'. Obviously, not absolutely in a biological sense, but there is no activity in the lock for more than 5 minutes. (I didn't watch it longer.) The specific gravity now is 1.018, which happens to be exactly what the juice alone was before the addition of the sugar and...

Thanks. That's what I suspected. I still wonder about the 0.016 of "extra" specific gravity. As I said, I do not believe that is all sugar, (but I could be wrong, I suppose). If it was not sugar or some other fermentable compound, then, when the fermentation stops, the final specific gravity...

That explains what I saw recently at a Fred Meyer (Kroger's), AND Carr's (Safeway), in Wasilla, Alaska. Namely, NO Welch's grape juice concentrate. In fact, NO grape juice concentrate of ANY variety. :( I had to substitute apple juice concentrate in a fruit wine recipe. Paul

I recently found it necessary to make room in my freezer, and doing so, found 26 lb of rhubarb. Since this was last year's production, and we have plenty from this year's production, I decided that the best use for it was to try my hand at rhubarb wine again. (See here for the first attempt...

I was re-reading this thread from the OP on and another thought occurred to me: Maybe I should have just 'stopped fiddling' when the fermentation stopped the first time. I did say in the OP; Tasting it, the must is clearly not completely fermented, which is supported by the SG reading. Maybe I...

I did backsweeten a bottle after the first 6 months of aging. I added about 3% by volume of undiluted white grape juice concentrate. That helped take the alcoholic edge off, and I assume it would work even better at this point. It also leads to a bit more effervescence, which I like. The truth...

It's been a year and a half since your question, Vicky66p, but 1) I didn't get the notification of the post, and more importantly, 2) I don't know the answer to your question. I haven't been too interested in this wine, so it has been setting in the garage at about 55 degree F for a total of...

Just posting so the "subscription" will work. Paul

So it's been 13 months since bottling. The four bottles in the refer didn't "age well". They got poured down the drain. I just tasted the ones that have been kept at ~55 degrees F for about 14 months. It tastes "OK" - Nothing to write home about. I'll give it another 6 months. There's a lesson...

So it's been a bit more than 6 months - 7 months by my calculations from date of the last post in which I said I put it in bottles in the 55 degree garage - August 1, 2016. When I put the bottles in the garage, I left one growler's worth unbottled. Last week I bottled that growler and tasted...