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I just bottled my 3 gallon batch on Saturday (tasted awesome BTW). Two years in bottles is going to be a long time to wait. I got 12 good bottles and the 13th was about 2/3rds full when I started getting too much junk. The raisins just take up so much space in the carboy. Plan on 4...

8% it is. Thanks a ton. I'm sure the blue ribbon is coming my way.

Yea, so I don't own any fancy equipment. This really isn't a big deal and I don't think not knowing the exact number will disqualify me or anything. I'm only sending in one bottle for the amateur fruit winemaking competition. It was fermented dry and then 4 lbs of sugar added to the 6...

Hey guys, I'm planning on entering a bottle of last year's blueberry wine in a state fair and they ask for the residual sugar %. I've read about it but I have no idea how to calculate it. I used 4 lb of sugar to backsweeten at the end as the recipe calls for, but there may be more residual...

I made 5 gallons of this stuff and bottled a few weeks ago. It's fine... not terrible - about what I'd expect for under $1 a bottle. Does it get a little less alcohol tasting with a bit of age? Or is it pretty much done now?

Hey guys, so I'm three months in after racking onto my raisins. Looks great, but I'm a little worried that I never got much bubbling after racking over the raisins. I used a champagne yeast and the current gravity is 1.001. Gave it a quick taste... wine like. No taste of banana. But it...

Is there a reason this recipe uses two packets of yeast? Seems one would be sufficient, no?

I racked onto chopped raisins tonight. I only needed about 4-5 cups of water to top off after all the raisins for my 3 gallon batch.

Ok then, I'll rack it onto the raisins tonight. That stuff looks SUPER hot right now... could probably run a car engine off of it.

No, haven't added them yet. Was going to wait the full two months in primary... but it seems clear enough now to do it. Just not sure if I should rack once more without raisins and then wait a month or if I should add them now and start the next step.

With the raisins? Or just a separate racking?

So my wine has been in the carboy about three weeks (3 gallon) and it's REALLY clear now and has a good inch plus of lees on the bottom. Should I still wait the full two months? That much lees won't hurt it?

Hey guys, just found this. I'm in Durham... marking thread for future.

I made a three gallon batch of this last Sunday and just racked it. I used 8 pounds of sugar for three gallons, so slightly more than in the recipe... Champagne wine yeast. Tasted it after a week and I don't think there is a chance I'll be able to wait two years. It tasted pretty decent...