Originally Posted By: backdoorman
Barry, just any recommendations. I'm entering the third week. Secondary fermentation. So far so good but its the first batch I ever tried. I have some conditioner to sweeten later and especially want to know how much for tart and just a tiny bit sweet. Cabernet Sauvignon by the way and yes I know its supposed to be dry but fuck that.


You're past me. I did one gallon or so and ran it til it stopped burping. Kept adding juice to it to sweeten it until I liked it. It's say in the fridge ever since...maybe a year and a half. It was more of a prison attempt than something classy.
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