Last year, I made my first two batches of wine. One gallon from frozen
blackberries, and one gallon from fresh figs. I didn't really expect
miracles, but I was disapointed in both.

I used recipes from Jack Keller's web site and I thought things went very
well during fermentation. At the end, rather than bottling, I just decided
to age them in one-gallon jugs. After about nine months, I tried both and
was very disappointed by both. The alcohol taste in both was overpowering.

In the end, the alcohol level tested out to about 15%. Should I have tested
the alcohol level sooner and stopped fermentation when it reached 10% to
12%? The recipe did not say to do this, but looking back on it now, it
seems like this would be a prudent thing to do.

I did test the pre-fermentation SG and followed the recipe closely, so I
wonder how I ended up with so much alcohol.

BTW, I did not let my lack of success stop me. My wife and kids got me a
Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
ago. I am looking forward to my first drinkable batch!

I have found that Jack's recipes end up being high in alcohol (and acid
often as well). I believe he lists maximum amounts of acid and sugar
and lumps the sugar that he uses to sweeten in with the sugar for
fermentation.

He does caution people about that on his site, telling them to test
fruit sugar and acidity prior to fermentation.

Remember most wines do well to have a OG of 1.085-1.100. To reach
that, you only need 1.75 - 2.2 lbs of sugar dissolved into each gallon
of wine, jacks recipes often approach 3 lbs of sugar, but that is in
addition to a gallon of water, so the final volume is higher than a
gallon (I am guess he does this to account for racking losses).

Hello,
One of the biggest things which one cannot account for in a recipe is
the amount of sugar already in the fruit. Sugar content in fruit can change
from growing season to growing season, and it can be different in different
parts of the country. I've noticed this in making strawberry wine. I pick my
own fruit every year, and I freeze it the same way every year, but when it
comes to making wine, I start with a smaller amount of sugar, and then if my
SG isn't high enough, I'll add more to get to a starting SG of about 11-12%.
While I follow the same recipe, I am cautious about the amount of sugar to
add. It is one of those things you learn over time. Jack lives in Texas; I
live in Wisconsin. I have used a number of his recipes and have been happy
with them, but I've been gardening for over 20 years, so I have always been
cautious about adding sugar.
I hope you kept your wine and bottled it - blackberry wine takes time to
mellow out, especially at the 15% alcohol range. Over time, the alcoholic
kick will mellow.
Darlene


"Wayne" > wrote in message
news:JC3Bf.14774$CV.6230@dukeread03...
> Last year, I made my first two batches of wine. One gallon from frozen
> blackberries, and one gallon from fresh figs. I didn't really expect
> miracles, but I was disapointed in both.
>
> I used recipes from Jack Keller's web site and I thought things went very
> well during fermentation. At the end, rather than bottling, I just
> decided to age them in one-gallon jugs. After about nine months, I tried
> both and was very disappointed by both. The alcohol taste in both was
> overpowering.
>
> In the end, the alcohol level tested out to about 15%. Should I have
> tested the alcohol level sooner and stopped fermentation when it reached
> 10% to 12%? The recipe did not say to do this, but looking back on it
> now, it seems like this would be a prudent thing to do.
>
> I did test the pre-fermentation SG and followed the recipe closely, so I
> wonder how I ended up with so much alcohol.
>
> BTW, I did not let my lack of success stop me. My wife and kids got me a
> Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
> ago. I am looking forward to my first drinkable batch!
>

"Dar V" > wrote in message
...
> Hello,
> One of the biggest things which one cannot account for in a recipe is
> the amount of sugar already in the fruit. Sugar content in fruit can
> change from growing season to growing season, and it can be different in
> different parts of the country. I've noticed this in making strawberry
> wine. I pick my own fruit every year, and I freeze it the same way every
> year, but when it comes to making wine, I start with a smaller amount of
> sugar, and then if my SG isn't high enough, I'll add more to get to a
> starting SG of about 11-12%. While I follow the same recipe, I am cautious
> about the amount of sugar to add. It is one of those things you learn over
> time. Jack lives in Texas; I live in Wisconsin. I have used a number of
> his recipes and have been happy with them, but I've been gardening for
> over 20 years, so I have always been cautious about adding sugar.
> I hope you kept your wine and bottled it - blackberry wine takes time
> to mellow out, especially at the 15% alcohol range. Over time, the
> alcoholic kick will mellow.
> Darlene
>

When I measure the SG of the must on day 1, does that represent the total
sugar content that will be available for the yeast will consume, or does
some additional sugar continue to come out of the fruit overnight? If there
is no way to measure any residual sugar in the fruit, that seems like a
surefire way to end up with too much alcohol, at least for a novice like me.

Unfortunately, I was too impatient with the blackberry and fig wine. I
drank a glass or two of each just so I could say I drank my own wine. But I
was so disappointed with it that I dumped it. (I know, that was a
mistake!) One of the things I need to learn in this hobby is patience.

Wayne,
I measure the SG right before I add the yeast. This means that I've combined
all the ingredients and waited the appropriate time before adding the yeast.
For example with blackberry wine, I combine the blackberries, the water, the
sugar, acid blend, yeast nutrient, and campden tablet. Wait 12 hours, then
add the pectic enzyme. Wait 24 hours, (check SG), then add yeast. Your fruit
should have enough time to sit by this time. Now, if my SG is too low, below
1.084, then I'll add a small amount of sugar to the must, stir, and recheck
the SG. I shoot for a starting SG of 1.090. FYI - I let my blackberry wine
sit about 8 months (with rackings and top-up if needed) before I bottle it,
and then I let it rest for 1 year. Patience is important - I try to
alternate between making wines which mature earlier and those which require
more aging, then you have something to taste in between. ;o)
Darlene

"Wayne" > wrote in message
news:UfdBf.14801$CV.3058@dukeread03...
>
> "Dar V" > wrote in message
> ...
>> Hello,
>> One of the biggest things which one cannot account for in a recipe is
>> the amount of sugar already in the fruit. Sugar content in fruit can
>> change from growing season to growing season, and it can be different in
>> different parts of the country. I've noticed this in making strawberry
>> wine. I pick my own fruit every year, and I freeze it the same way every
>> year, but when it comes to making wine, I start with a smaller amount of
>> sugar, and then if my SG isn't high enough, I'll add more to get to a
>> starting SG of about 11-12%. While I follow the same recipe, I am
>> cautious about the amount of sugar to add. It is one of those things you
>> learn over time. Jack lives in Texas; I live in Wisconsin. I have used a
>> number of his recipes and have been happy with them, but I've been
>> gardening for over 20 years, so I have always been cautious about adding
>> sugar.
>> I hope you kept your wine and bottled it - blackberry wine takes time
>> to mellow out, especially at the 15% alcohol range. Over time, the
>> alcoholic kick will mellow.
>> Darlene
>>
>
> When I measure the SG of the must on day 1, does that represent the total
> sugar content that will be available for the yeast will consume, or does
> some additional sugar continue to come out of the fruit overnight? If
> there is no way to measure any residual sugar in the fruit, that seems
> like a surefire way to end up with too much alcohol, at least for a novice
> like me.
>
> Unfortunately, I was too impatient with the blackberry and fig wine. I
> drank a glass or two of each just so I could say I drank my own wine. But
> I was so disappointed with it that I dumped it. (I know, that was a
> mistake!) One of the things I need to learn in this hobby is patience.
>

Darlene
Is there a reason for waiting 12 hrs before adding the pectic enzyme? I
know you need to wait after adding the campden tabs.
Crhoff

"Dar V" > wrote in message
...
> Wayne,
> I measure the SG right before I add the yeast. This means that I've
> combined all the ingredients and waited the appropriate time before adding
> the yeast. For example with blackberry wine, I combine the blackberries,
> the water, the sugar, acid blend, yeast nutrient, and campden tablet. Wait
> 12 hours, then add the pectic enzyme. Wait 24 hours, (check SG), then add
> yeast. Your fruit should have enough time to sit by this time. Now, if my
> SG is too low, below 1.084, then I'll add a small amount of sugar to the
> must, stir, and recheck the SG. I shoot for a starting SG of 1.090. FYI -
> I let my blackberry wine sit about 8 months (with rackings and top-up if
> needed) before I bottle it, and then I let it rest for 1 year. Patience is
> important - I try to alternate between making wines which mature earlier
> and those which require more aging, then you have something to taste in
> between. ;o)
> Darlene
>
> "Wayne" > wrote in message
> news:UfdBf.14801$CV.3058@dukeread03...
>>
>> "Dar V" > wrote in message
>> ...
>>> Hello,
>>> One of the biggest things which one cannot account for in a recipe is
>>> the amount of sugar already in the fruit. Sugar content in fruit can
>>> change from growing season to growing season, and it can be different in
>>> different parts of the country. I've noticed this in making strawberry
>>> wine. I pick my own fruit every year, and I freeze it the same way every
>>> year, but when it comes to making wine, I start with a smaller amount of
>>> sugar, and then if my SG isn't high enough, I'll add more to get to a
>>> starting SG of about 11-12%. While I follow the same recipe, I am
>>> cautious about the amount of sugar to add. It is one of those things you
>>> learn over time. Jack lives in Texas; I live in Wisconsin. I have used a
>>> number of his recipes and have been happy with them, but I've been
>>> gardening for over 20 years, so I have always been cautious about adding
>>> sugar.
>>> I hope you kept your wine and bottled it - blackberry wine takes time
>>> to mellow out, especially at the 15% alcohol range. Over time, the
>>> alcoholic kick will mellow.
>>> Darlene
>>>
>>
>> When I measure the SG of the must on day 1, does that represent the total
>> sugar content that will be available for the yeast will consume, or does
>> some additional sugar continue to come out of the fruit overnight? If
>> there is no way to measure any residual sugar in the fruit, that seems
>> like a surefire way to end up with too much alcohol, at least for a
>> novice like me.
>>
>> Unfortunately, I was too impatient with the blackberry and fig wine. I
>> drank a glass or two of each just so I could say I drank my own wine.
>> But I was so disappointed with it that I dumped it. (I know, that was a
>> mistake!) One of the things I need to learn in this hobby is patience.
>>
>
>

no reason. Actually you should add the pectic enzyme 12-24 hours
before fermentation and wait only about 12 hours after adding sulfite
before pitchign yeast.

Wayne,
I'm not a scientific person - my understanding is that you need to let the
campden tablet do its thing, before you add the pectic enzyme, and then wait
to let the pectic enzyme do its thing before you add the yeast. Each of
these ingredients has a job to do, and if you don't let them do it, you can
get a fermentation that maybe won't start, or you might get a pectin haze,
or some other nasty thing happening. I've been making wine for almost five
years now, and while I can't describe the chemical reactions going on; I do
know that following this method does work. There are others with the
interest and the background, who can give you the specifics (chemical
reactions in their scientific form) if you need them.
Darlene

"Crhoff" > wrote in message
...
> Darlene
> Is there a reason for waiting 12 hrs before adding the pectic enzyme? I
> know you need to wait after adding the campden tabs.
> Crhoff
>
> "Dar V" > wrote in message
> ...
>> Wayne,
>> I measure the SG right before I add the yeast. This means that I've
>> combined all the ingredients and waited the appropriate time before
>> adding the yeast. For example with blackberry wine, I combine the
>> blackberries, the water, the sugar, acid blend, yeast nutrient, and
>> campden tablet. Wait 12 hours, then add the pectic enzyme. Wait 24 hours,
>> (check SG), then add yeast. Your fruit should have enough time to sit by
>> this time. Now, if my SG is too low, below 1.084, then I'll add a small
>> amount of sugar to the must, stir, and recheck the SG. I shoot for a
>> starting SG of 1.090. FYI - I let my blackberry wine sit about 8 months
>> (with rackings and top-up if needed) before I bottle it, and then I let
>> it rest for 1 year. Patience is important - I try to alternate between
>> making wines which mature earlier and those which require more aging,
>> then you have something to taste in between. ;o)
>> Darlene
>>
>> "Wayne" > wrote in message
>> news:UfdBf.14801$CV.3058@dukeread03...
>>>
>>> "Dar V" > wrote in message
>>> ...
>>>> Hello,
>>>> One of the biggest things which one cannot account for in a recipe
>>>> is the amount of sugar already in the fruit. Sugar content in fruit can
>>>> change from growing season to growing season, and it can be different
>>>> in different parts of the country. I've noticed this in making
>>>> strawberry wine. I pick my own fruit every year, and I freeze it the
>>>> same way every year, but when it comes to making wine, I start with a
>>>> smaller amount of sugar, and then if my SG isn't high enough, I'll add
>>>> more to get to a starting SG of about 11-12%. While I follow the same
>>>> recipe, I am cautious about the amount of sugar to add. It is one of
>>>> those things you learn over time. Jack lives in Texas; I live in
>>>> Wisconsin. I have used a number of his recipes and have been happy with
>>>> them, but I've been gardening for over 20 years, so I have always been
>>>> cautious about adding sugar.
>>>> I hope you kept your wine and bottled it - blackberry wine takes
>>>> time to mellow out, especially at the 15% alcohol range. Over time, the
>>>> alcoholic kick will mellow.
>>>> Darlene
>>>>
>>>
>>> When I measure the SG of the must on day 1, does that represent the
>>> total sugar content that will be available for the yeast will consume,
>>> or does some additional sugar continue to come out of the fruit
>>> overnight? If there is no way to measure any residual sugar in the
>>> fruit, that seems like a surefire way to end up with too much alcohol,
>>> at least for a novice like me.
>>>
>>> Unfortunately, I was too impatient with the blackberry and fig wine. I
>>> drank a glass or two of each just so I could say I drank my own wine.
>>> But I was so disappointed with it that I dumped it. (I know, that was a
>>> mistake!) One of the things I need to learn in this hobby is patience.
>>>
>>
>>
>
>

"Dar V" > wrote in message
...
> Wayne,
> I measure the SG right before I add the yeast. This means that I've
> combined all the ingredients and waited the appropriate time before adding
> the yeast. For example with blackberry wine, I combine the blackberries,
> the water, the sugar, acid blend, yeast nutrient, and campden tablet. Wait
> 12 hours, then add the pectic enzyme. Wait 24 hours, (check SG), then add
> yeast. Your fruit should have enough time to sit by this time. Now, if my
> SG is too low, below 1.084, then I'll add a small amount of sugar to the
> must, stir, and recheck the SG. I shoot for a starting SG of 1.090. FYI -
> I let my blackberry wine sit about 8 months (with rackings and top-up if
> needed) before I bottle it, and then I let it rest for 1 year. Patience is
> important - I try to alternate between making wines which mature earlier
> and those which require more aging, then you have something to taste in
> between. ;o)
> Darlene
>
It does make a lot of sense to me to wait and measure the SG and adjust
sugar just before pitching the yeast. It seem like the only way to
guarantee the right amount of sugar. Thanks for your heelp

Wayne,
This works for me, and since I've been doing it this way, my wines are
pretty much at 11-12% alcohol by volume. When I first started out, I did
have some wines with some very high alcohol content 13% and 15% - but all
you could taste was the alcoholic kick, and it took them a long time to
mellow out. It all depends on your taste buds...the whole point of this, is
to craft a wine which you like.
Darlene

"Wayne" > wrote in message
news:F%rBf.16071$CV.2062@dukeread03...
>
> "Dar V" > wrote in message
> ...
>> Wayne,
>> I measure the SG right before I add the yeast. This means that I've
>> combined all the ingredients and waited the appropriate time before
>> adding the yeast. For example with blackberry wine, I combine the
>> blackberries, the water, the sugar, acid blend, yeast nutrient, and
>> campden tablet. Wait 12 hours, then add the pectic enzyme. Wait 24 hours,
>> (check SG), then add yeast. Your fruit should have enough time to sit by
>> this time. Now, if my SG is too low, below 1.084, then I'll add a small
>> amount of sugar to the must, stir, and recheck the SG. I shoot for a
>> starting SG of 1.090. FYI - I let my blackberry wine sit about 8 months
>> (with rackings and top-up if needed) before I bottle it, and then I let
>> it rest for 1 year. Patience is important - I try to alternate between
>> making wines which mature earlier and those which require more aging,
>> then you have something to taste in between. ;o)
>> Darlene
>>
> It does make a lot of sense to me to wait and measure the SG and adjust
> sugar just before pitching the yeast. It seem like the only way to
> guarantee the right amount of sugar. Thanks for your heelp
>

YOU are in luck. You will never have to pay high prices for booze again!

What a great feeling that is.

billb > wrote:

> You are in luck. You will never have to pay high prices for
> booze again! What a great feeling that is.

Well, this is not news to those people who have been scarfing down
T.J. Swan and Chateau Night Train. But, alas for affianadeos (sp?)
of the quality grape, it is comforting.

Dick

I have a lot of respect for Jack and for his recipes. But one thing I NEVER
trust in anybodies recipes is the amount of sugar needed. It depends so
much on the fruit you use. When it comes to berries, and blackberry or
dewberry wine is my favorite, I would not worry about sugar bound in the
fruit very much. If you crush them and add water, most of the sugar will be
in solution. Then add the sugar needed to bring the alcohol level to where
you want it. Jack suggests, and I agree, that most country fruit wine is
best between 10.5 and 12%. But with black berries I prefer 12-13%.

With this type of berries many recipes call for 3 or 4 lbs of fruit to a
gallon. I have been disappointed when I used so little. I have found that
you need 6 or 7 lbs per gallon and it will make a fairly rich robust wine.
Leave it dry for a good red wine or sweeten the end result for a berry
tasting wine. (Too bad you dumped yours, I bet it would have made a good
sweet after dinner wine.) It should be ready in 1 year and will usually
decline after 3 years.

Ray

"Wayne" > wrote in message
news:JC3Bf.14774$CV.6230@dukeread03...
> Last year, I made my first two batches of wine. One gallon from frozen
> blackberries, and one gallon from fresh figs. I didn't really expect
> miracles, but I was disapointed in both.
>
> I used recipes from Jack Keller's web site and I thought things went very
> well during fermentation. At the end, rather than bottling, I just
> decided to age them in one-gallon jugs. After about nine months, I tried
> both and was very disappointed by both. The alcohol taste in both was
> overpowering.
>
> In the end, the alcohol level tested out to about 15%. Should I have
> tested the alcohol level sooner and stopped fermentation when it reached
> 10% to 12%? The recipe did not say to do this, but looking back on it
> now, it seems like this would be a prudent thing to do.
>
> I did test the pre-fermentation SG and followed the recipe closely, so I
> wonder how I ended up with so much alcohol.
>
> BTW, I did not let my lack of success stop me. My wife and kids got me a
> Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
> ago. I am looking forward to my first drinkable batch!
>
>

Wayne,

How did you test for alcohol? There a lot of things that occur when
fermenting. As far as "alcohol taste" goes, I doubt that is what you
tasted. If I recall correctly from Pharmacy College, the UPS-NF, my
pharmacy practice, and everything else, alcohol is tasteless. And odorless.
Aldehydes, ketones, and a bunch of weird chemicals occur. They convert to
non-toxic chemicals over time. That's what aging may do. Actually they
probably aren't any more toxic than the alcohol. Remember, alcohol is a
poison maybe.

Never dump off tasting wine. It may turn out good. A few years ago, over
15 gallons of peach wine tasted awful. Beyond any hope. Now, after about
five years, it is one of our best.

Andie Z



"Wayne" > wrote in message
news:JC3Bf.14774$CV.6230@dukeread03...
> Last year, I made my first two batches of wine. One gallon from frozen
> blackberries, and one gallon from fresh figs. I didn't really expect
> miracles, but I was disapointed in both.
>
> I used recipes from Jack Keller's web site and I thought things went very
> well during fermentation. At the end, rather than bottling, I just
decided
> to age them in one-gallon jugs. After about nine months, I tried both
and
> was very disappointed by both. The alcohol taste in both was
overpowering.
>
> In the end, the alcohol level tested out to about 15%. Should I have
tested
> the alcohol level sooner and stopped fermentation when it reached 10% to
> 12%? The recipe did not say to do this, but looking back on it now, it
> seems like this would be a prudent thing to do.
>
> I did test the pre-fermentation SG and followed the recipe closely, so I
> wonder how I ended up with so much alcohol.
>
> BTW, I did not let my lack of success stop me. My wife and kids got me a
> Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
> ago. I am looking forward to my first drinkable batch!
>
>

Andie Z wrote:
> Wayne,
>
> How did you test for alcohol? There a lot of things that occur when
> fermenting. As far as "alcohol taste" goes, I doubt that is what you
> tasted. If I recall correctly from Pharmacy College, the UPS-NF, my
> pharmacy practice, and everything else, alcohol is tasteless. And odorless.
> Aldehydes, ketones, and a bunch of weird chemicals occur. They convert to
> non-toxic chemicals over time. That's what aging may do. Actually they
> probably aren't any more toxic than the alcohol. Remember, alcohol is a
> poison maybe.
>
> Never dump off tasting wine. It may turn out good. A few years ago, over
> 15 gallons of peach wine tasted awful. Beyond any hope. Now, after about
> five years, it is one of our best.
>
> Andie Z
>
>
>
> "Wayne" > wrote in message
> news:JC3Bf.14774$CV.6230@dukeread03...
> > Last year, I made my first two batches of wine. One gallon from frozen
> > blackberries, and one gallon from fresh figs. I didn't really expect
> > miracles, but I was disapointed in both.
> >
> > I used recipes from Jack Keller's web site and I thought things went very
> > well during fermentation. At the end, rather than bottling, I just
> decided
> > to age them in one-gallon jugs. After about nine months, I tried both
> and
> > was very disappointed by both. The alcohol taste in both was
> overpowering.
> >
> > In the end, the alcohol level tested out to about 15%. Should I have
> tested
> > the alcohol level sooner and stopped fermentation when it reached 10% to
> > 12%? The recipe did not say to do this, but looking back on it now, it
> > seems like this would be a prudent thing to do.
> >
> > I did test the pre-fermentation SG and followed the recipe closely, so I
> > wonder how I ended up with so much alcohol.
> >
> > BTW, I did not let my lack of success stop me. My wife and kids got me a
> > Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
> > ago. I am looking forward to my first drinkable batch!
> >
> >

Andie Z wrote:
> Wayne,
>
> How did you test for alcohol? There a lot of things that occur when
> fermenting. As far as "alcohol taste" goes, I doubt that is what you
> tasted. If I recall correctly from Pharmacy College, the UPS-NF, my
> pharmacy practice, and everything else, alcohol is tasteless. And odorless.


oops, sorry for the preceeding empty post.

Ethyl alcohol is not odorless. It has a sweet smell. Itis tasteless
in that it does not have a flavor, but there are other organoleptic
properties that is has. Ethanol has a drying sensation on the tongue
(hence "dry" wine). If you ever drink high proof ethanol, you will
definately know that it is not just water. So you can "taste" ethanol,
even if it is flavorless.

Alcohol may be colorless, but it ain't tasteless nor odorless. The
taste is pungent and the odor is slightly sweet.

Gene

Andie Z wrote:

> Wayne,
>
> How did you test for alcohol? There a lot of things that occur when
> fermenting. As far as "alcohol taste" goes, I doubt that is what you
> tasted. If I recall correctly from Pharmacy College, the UPS-NF, my
> pharmacy practice, and everything else, alcohol is tasteless. And odorless.
> Aldehydes, ketones, and a bunch of weird chemicals occur. They convert to
> non-toxic chemicals over time. That's what aging may do. Actually they
> probably aren't any more toxic than the alcohol. Remember, alcohol is a
> poison maybe.
>
> Never dump off tasting wine. It may turn out good. A few years ago, over
> 15 gallons of peach wine tasted awful. Beyond any hope. Now, after about
> five years, it is one of our best.
>
> Andie Z
>
>
>
> "Wayne" > wrote in message
> news:JC3Bf.14774$CV.6230@dukeread03...
>
>>Last year, I made my first two batches of wine. One gallon from frozen
>>blackberries, and one gallon from fresh figs. I didn't really expect
>>miracles, but I was disapointed in both.
>>
>>I used recipes from Jack Keller's web site and I thought things went very
>>well during fermentation. At the end, rather than bottling, I just
>
> decided
>
>>to age them in one-gallon jugs. After about nine months, I tried both
>
> and
>
>>was very disappointed by both. The alcohol taste in both was
>
> overpowering.
>
>>In the end, the alcohol level tested out to about 15%. Should I have
>
> tested
>
>>the alcohol level sooner and stopped fermentation when it reached 10% to
>>12%? The recipe did not say to do this, but looking back on it now, it
>>seems like this would be a prudent thing to do.
>>
>> I did test the pre-fermentation SG and followed the recipe closely, so I
>>wonder how I ended up with so much alcohol.
>>
>>BTW, I did not let my lack of success stop me. My wife and kids got me a
>>Cabernet Sauvignon kit for Christmas, and I just started that batch 2 days
>>ago. I am looking forward to my first drinkable batch!
>>
>>
>
>
>