Reviewed: Dec. 31, 2007

The first time I made this the wait time was longer than stated, I actually removed the balloon while still inflated because it had been acuple of months and was still inflated. However, after that, the wine maturd in a couple of weeks and was excellant! And packed a pretty good punch. I don't care for wine that makes you pucker, and this was very sweet and easy to sip. It didn't last long, as company also thought it was excellant wine. My only regret is that I didn't make more the first time. I am now starting my next batch and am making two galons instead of one and am tryng some new flavors (my first one was of sourse concord grape, now I am trying strawberry and white grape/raspberry). I like the fact that you use prepared juices.

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10 users found this review helpful

Reviewer:

CRISSEY13

Cooking Level: Expert

Living In: Coshocton, Ohio, USA

Reviewed: Dec. 27, 2007

This recipe is so versatile. I made three batches, 1) White Grape Peach, 2) Passionfruit, 3)Apple....I made some changes to the recipe though. I placed the ingredients in wholesale bulk-sized pickle jars and covered them with 3 layers of saran wrap secured by a rubberband. I also used wine-grade yeast instead of all purpose yeast. Great Recipe for anyone. A+!!!

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11 users found this review helpful

Reviewer:

BigBodyBussey

Reviewed: Oct. 31, 2007

I made this using white grape raspberry, white grape peach, and grape. The grape raspberry and grape peach are really good (and strong!) but the grape is by far the best. I used 6 cups of sugar and the result is a very sweet wine, which is what we like. I used yeast made especially for wine and I boiled my water and sugar to make sure all the sugar dissolved. After 5 weeks I poured through coffee filters and transferred wine to another container for a couple of weeks before bottling. This is the perfect wine to use to make Sangria.

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635 users found this review helpful

Reviewer:

JqSmith

Reviewed: Oct. 28, 2007

I made this recipe with grapes from my back yard that I juiced. In one gallon jug I added some juiced blackberries in another I just put grape juice and in another I did apple juice concentrate. The grapes are done and WOW are they strong my fiance and all of his friends love it and want me to make more. I was so happy that this turned out so well. I'm makeing more with different variations. Thanks!!!!!!!

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9 users found this review helpful

Reviewer:

BCMCC_Bell

Reviewed: Jul. 24, 2007

There is a reason that wineries possess expensive, specialized equipment to produce their product: making good-tasting wine is a delicate process. Needless to say, this recipes covers the essentials of the process and produces a product that does indeed suggest wine. I must make one suggestion though, dissolve most of the sugar in boiled water. At the beginning of my experience with this recipe, most of the sugar fell to the bottom and did not react as well with the yeast as when I'd boiled it.

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585 users found this review helpful

Reviewer:

eslyter

Reviewed: Mar. 26, 2007

I've never made homemade wine before, but this recipe turned out to be really awesome. I plan on making more.

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256 users found this review helpful

Reviewer:

hunter17

Reviewed: Feb. 26, 2007

I found a recipe like this in a local newspaper...I cut the sugar back to 3 1/4 cups and my recipe is done in 21 days...I made it twice and it is really good..

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157 users found this review helpful

Reviewer:

Nonna

Reviewed: Feb. 21, 2007

I've never made homemade wine before this. It was simple to make, I ended up using a plastic gallon jug. I didn't bottle it until 16 week's time was up due to lack of cork's & corker. I filtered the wine into the bottles using cheesecloth and a funnel. The first taste was similar to 19% Port wine but fruiter. I like the stronger wine so I will definitely make more!!

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7 users found this review helpful

Reviewer:

schares

Reviewed: Dec. 29, 2006

This was a most exciting adventure. The wine seemed to be stronger when I used real fruit that I put through a juicer. It had a definite kick. Using the old glass gallon jugs seems to work better and give a "not so plastic" taste also. It was awesome. A wonderful New Year to come :).

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205 users found this review helpful

Reviewer:

JRabbit

Reviewed: Nov. 14, 2006

Although this recipe is a good one IT FAILS TO MENTION SOME VERY IMPORTANT FACTORS, which i find my be the reason to some of the reviews saying it taste horrible and such, the first thing the recipe fails to mention is that you have to poke holes into your ballon so that the carbondixocide being produced can excape yet keep air from getting in the second and most important is that the recipe ends on the note "then after 5 weeks or the ballon is not getting bigger anymore its ready to drink" WRONG!! well kinda.. it is ready to drink but with the exception it will be nasty like most reviews said.. see you need to ethier siphon the stuff out or filter it.. you dont want the dead yeast and suger on the bottom of the bottle that has settled or you will probly give it the bad review like others did.. all you want is the yeasts (aka alcohol) oh yeah alcohol is just yeast pee pee incase you didnt know hehe so enjoy ;) anyways do that and expect it to be GREAT!!!

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1634 users found this review helpful