And by the way, I think you'll find the "real thing" is definitely in the juice and not the concentrate. Gewurz is largely finished off-dry but I personally like it it dry or just with bare bones residual sugar.
Patrick McDonald
Any hints, suggestions or ideas for making Gewürztraminer from fresh juice for the first time? I'm used to kits where I have very specific instructions. Is there a recipe I should follow for the Gewürztraminer? I'm looking for answers to questions such as... What should the inital SG be? If the SG is low - what should I use to sweeten it? (Table sugar? Corn sugar?) What about acidity? Should I buy an acid test kit? What inital acid readings should Gewürztraminer juice have?
Incidentally, I have 2 cases of Gewürztraminer in bottles, made from a Winexpert Selection kit, so I can compare the kit wine to the "real thing" when both have been aged.