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That's awesome.. thanks.

I just tasted some of it and man its good. To me at least. Can I add some pectic enzyme when I rack it?

I'm looking for the closes taste to the fruit juice as possible. Around here flavor matters.

When is it safe to taste?

Ok Ok.. I think I got It until I start my next batch. :)

Thanks guys... Yooper, in the recipe you used it calls for pectic enzyme. I thought it was used to help with breaking down the fruits cell walls if you didn't freeze it. Having said that is it better to use pectic enzyme with fresh fruit instead of freezing?

None of this is readily available to me. If I'd ordered today I'd have maybe Thursday. Is it worth the try on this batch or should I start over?

White grape and raspberry. I'd rather use fresh ingredients of course but I also don't want to waste them. That's why I did this first. I'm about to have loads of muscadines and blueberries.

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...