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So I bottled mine yesterday. It is very dry. Both a combination of the wine yeast I used and the sucrose as bruintuns pointed out. Although I think it is drinkable after a few it is a little rough in the beginning. I'm thinking I'll make a lemon, orange syrup to add to it as I drink. Not sure...

I'm not a brewer this actually just looked like a fun recipe so I figured I'd take it on. Random thought, I used 5lbs of table sugar. Regular, white granules? Will this produce a different outcome than other types of sugar?

I used the original on page one. I didn't peel my ginger, I actually just threw it in the food processor. I tasted it today and its definitely ginger tasting, mine still has a lot of sugar in it, I expect this will become much dryer when it is finished. The wine yeast I used is a good all...

Just wanted to say I used this recipe. I did a little extra sugar, bout 5lbs total. Also left out the ground ginger in exchange for a little more fresh grated ginger. I used a montrachet wine yeast as opposed to a champagne. It's been fermenting for 3 weeks now, and still going strong. I'm...

Everything was sterilized and it was a mixed batch of apples. We ended up with three trailers full of red and green variety. I have no clue what I'm doing d far as cider, beer I have a little knowledge. Normally I transfer to secondary after fermentation has slowed, is cider the same? My thought...

I was digging through my freezer today and found I had a stash of 2 1/2 pounds of Corinth grapes. (I have an addiction to these petite champagne grapes and routinely freeze them for summer snacking.) I was wondering if I could use these in a small batch of wine. Thoughts?

I'm moving the one in the carboy into secondary after about ten days (when fermentation slows) then I'll let it sit for another week or two. Test taste after that and possibly back sweeten. The cider was a combination of many different kinds of apples, so I'm not sure how sweet it will be. After...

So we pressed our first ever batch of apples and ended up with about 15 gallons of cider. I put 6 gallons in a carboy with a dry wine yeast, I then took one gallon out to try my hand at apple wine... I took two growlers and poured it in. I then split 6.4oz of corn sugar and 2.85oz of brown...