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These are concord grapes and the green (fresh) wine has a distinctly "grapey" flavor. I too was surprised at the taste after seeing and double checking the FG. That's why I let it go another week. I've since learned that is typical of wine made from concord grapes, like Manischewitz wine...

I know this is an old thread, but I am curious as to how your wine came out? I had the same problem trying to measure the SG for my concord grape wine must and decided to strain out as much of the pulp and skins from the must for my sample and used a hydrometer. I know that there is more sugar...

OK, so that's equivalent to just testing the juice w/o pulp & skins using a hydrometer. Anyway, that's close enough for me but I will test with and w/o some pulp and skins if I ever try to make wine from crushed grapes again. Turns out it's a lot more work doing it this way since I have to...

You know, you obviously know more about wine making than I do, but you never answered my original question about measuring OG for wine must. Do you try to remove the pulp and skins from the sample when measuring OG? As for my wine yeast, I bought the cheapest wine yeast I could find on Amazon...

I'm no wine connoisseur by any means, I prefer beer and cider, but I got my range info here: Alcohol Content in Wine and Other Drinks (Infographic) | Wine Folly As I said, I'm just experimenting with something different. We have a grape vine growing at a property we own and I decided to pick...

I forgot to add in my prior reply that my prior grape juice wine started at 1.104 after adding about 2 cups of sugar and finished at .996. It still tasted a little sweet when done at 3 weeks but I let it go another week and it tested the same. I don't know if the yeast maxed out but have read...

Well, my prior grape juice wine fermented down to .996 so I used that in my calcs. 3 gals. @ 1.062 looked like it needed a little more than 1 2/3 lbs. of sugar. So I added 1 1/2 lbs. sugar, mixed well and retested. I added 2 TBS more at a time and retested til I got to about 1.09 (the must...

The strained juice was only at 1.062 so I added table sugar to bump it up to 1.09. My target ABV was 12.5-13% depending on FG. I’m not that worried about too much sugar since my target isn’t that high, but I am really curious about how the pulp would affect the OG reading. I guess I should have...

I made some sweet wine from store bought grape juice and it came out OK but a little sweet tasting even though it fermented down to .996. I'm thinking the lack of tannins is leaving it sweet tasting so I added a cup of strong tea and am letting the remainder age for awhile. Now I'm fermenting...

Hi All; I've brewed a few 1 gal. batches of beer and cider over the years and now that I'm retired I've gotten into brewing a little more and even picked up a couple of 3 gal. carboys and 5 gal. buckets. I've done several beers, including a ginger beer, various ciders and even tried a sweet...