[MomwithHope]

How could you do that with cherry juice? So the end wine was sweet not dry?

[Pollard]

Should work with any juice. You can make alcohol from water, sugar & yeast. Fruits and grains mostly add flavors. Potatoes for vodka.

At two weeks, the apple wine has some sweetness. Tastes almost like a mild screwdriver and has about the same color. It's still pretty cloudy by then. It takes months to go clear and then it is dry.

Some people will add sugar back to a longer fermented wine. I don't know the process but there are plenty of youtube videos out there of people making wine from store bought juice. Probably add it while it's warm, shake it and then stick it in the fridge to settle and stop fermentation.

Exported the notes I took which has several links as a pdf file. https://permasteader.route66custom.com/cloud/index.php/s/yFjnDjwNWmmEXHy

I'm using the zero equipment method. I do have one airlock like the one on the left that will fit the 64oz bottles but since I'm running 7 at a time, I'd need 6 more. The more proper way is to use 5 gallon carboys but I don't have a lot of room here so the bottles work best.

My neighbor makes grape wine, I think from frozen concentrate. Most times I've tried it, I didn't like it but last time it was pretty good. He said it was 5 months old and had been siphoned from one carboy to another, minus sludge, three times. That's how you get a nice clear wine. His process is similar to the four part video series in my notes under Nice Wine. That guy bottles it up in real wine bottles with the plastic things down over the top of the bottle to make them look more like store bought. Bottling is actually called racking. I guess because the bottles would go on the wine rack in the wine cellar?

I took those notes as notes for me so if there's anything you don't understand, let me know. After a good length of time, sometimes I don't even understand my notes. LOL

[Ellendra]

I’ve made sweeter wines by watching for the fermentation to slow, then adding more sugar. At some point the alcohol content will reach the point where the yeast can’t eat any more sugars, giving you a sweet wine with no risk of fermentation restarting.

I experimented once with using fruit juice concentrate instead of sugar. It resulted in a wine concentrate. You had to dilute it with water to make a normal, drinkable wine. But, once diluted, it did make for a nice dessert wine. I think if I try that again, I might use tart fruit, because I really wanted the flavor of the fruit itself to be stronger, not just the sugars.