metalscreamer1969 asked:


i recently started making 1 gallon batches of fruit wine, i use 4 lbs. of crushed fruit, 2 1/2 lbs. sugar , & 1 can of welches 100 % white grape juice concentrate,to add extra body, as some types of fruit lack it! anyway, i ferment on the juice & pulp for 7 days & then rack to a 1 gallon jug for the secondary, i sample the wine at this time & it is just the right sweetness,& just the right amount of alcohol! when i rack again 3 weeks later, it is too dry for my taste,& i always have to add a little sugar when i drink it! is this my only option for a sweeter wine? i dont want to add more sugar at the primary, because it already has plenty of alcoholic kick! a friend that makes great wine from just concentrate, says i should try adding another campden tab. at secondary racking time to kill the yeast & stop fermentation ( i add 1 campden to crushed fruit 24 hrs. before adding yeast to kill wild yeast in the fruit ) he thinks will leave the wine sweeter, any thoughts on this will help

Gregory

No Responses to “home made wine question?”

1. orf1943 on January 26th, 2012 9:28 am

   For gallon made.
   For every gallon made.