On Mar 20, 6:13 pm, "Tater" > wrote:
> On Mar 18, 7:57 pm, "Tater" > wrote:
>
> ok, so lets see if I understand the basics
>
> fruit, as much as i can get(rid of)
> water, enough to match acidity
> sugar, enought to get desired SG
>
> yeast, 1 package per five gallons
>
> other ingredients i'll do some re-reading in my books, i am sure they
> explain them in detail enough fo rme to de some more estimates.
>
> BTW, for fruit, the intent is to get rid of it, so I am planning on
> going fruit heavy on my batches. comments?

did some reading, hoepfully someone will clear me up if I got
something wrong

fruit, as much as i can get(rid of)
water, enough to drop acidity
sugar, enought to get desired SG
acid blend, to raise acidity
peptic enzyme, to clear wine
yeast nutrient, yeast food
campden, to kill off any "bad" yeast
yeast energizer, super yeast food
Tannin, to add "zest"

those last two are left off on some recipies, and i think i can see
why. I'd assume that some think the energizer shoud only be used on
hard-to-ferment stuff or for stuck fermemntations, and the tannin is a
matter of taste.