talleybrew
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- Joined
- Jun 27, 2013
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I'm at week one of my first wine and its a juice concentrate wine. The recipe I followed was 2 cans 100% juice no additives, gallon water, 2 cups sugar, and yeast. I sanitized everything and warmed water for a bit added and dissolved the sugar. I'm using red star pasture champagne yeast I active 1g of the 5g packet and mixed it all into my gallon carboy. Its been at a slow bubble ever since. The recipe says two weeks but on here I see months and racking a few times. I really only wanna see if I can make it so is that really necessary? Does this even sound good? From what I've read on here seems like its gonna be crap.