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What if I add some brandy and just bottle it and stow it in a cool dark place!? How much brandy should I add and should I back sweeten to save on flavor? I'm thinking I may have screwed up this batch a bit but that maybe if I - sweeten, fortify, and bottle, and stow today I can salvage it?

So I checked the wine today and was bubbling a one bubble about every 60 seconds. I took a measurement and the gravity was around .998. Since it's been going for 3 weeks now, I decided to just cut my losses and move on (according to my math it's around 13%ABV). A couple of things I'd...

Ah, well that seems like all good news. I wonder how in the world you calculated that (the formula)? Once the bubbles get to more than 30 seconds between them I think I'll take another measurement and see where we are at. I truly appreciate everyone's input! Thanks again!

So when I took the bubbler off there was a funky-fart'ish odor but when I pulled out a sample for the hydrometer measurement it seemed to go away. I sanitized everything before I started, washing with dish soap and a little bleach, then rising then washing again with metabisulfate then rising...

Sorry, I saw this was the wrong forum for his post after the fact. Thanks for the feedback though.

I've started a batch of typical "cheapo wine" and could use some direction. My first main mistake is that I forgot to get the potential gravity measure so now I can't really calculate my current ABV. My recipe is: -8 cups sugar -2 cans frozen concentrate -7 quarts (1.75gal) water -1 pack Lalvin...

I've started a batch of typical "cheapo wine" and could use some direction. My first main mistake is that I forgot to get the potential gravity measure so now I can't really calculate my current ABV. My recipe is: -8 cups sugar -2 cans frozen concentrate -7 quarts (1.75gal) water -1 pack Lalvin...