Discussion
If you get an older winemaking book from the library, beware that tastes have changed over the years and some of those recipes from the 60s/70s can end up with some horribly sweet wines. Lots of old recipes use raisins as part of the mix. These wines invariably end up looking unappetising and tasting at best like the stale sherry you nicked from your gran's sideboard when you were 5
I personally don't use more than 1kg sugar per gallon of wine, on the basis that I'd rather have a dry wine of about 10-12% than a sickly sweet one of 14%or stronger.
You can get some really good wine kits these days from specialist homebrew suppliers - perhaps start with one of those.
A quote from CJJ Berry's book, "First steps in winemaking."
It is very little more trouble to make five gallons than to make one (and it lasts nearly twice as long!)
I personally don't use more than 1kg sugar per gallon of wine, on the basis that I'd rather have a dry wine of about 10-12% than a sickly sweet one of 14%or stronger.
You can get some really good wine kits these days from specialist homebrew suppliers - perhaps start with one of those.
A quote from CJJ Berry's book, "First steps in winemaking."
It is very little more trouble to make five gallons than to make one (and it lasts nearly twice as long!)
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