Grape Jelly not so jelly

The grape wine turned out beautifully alchoholic. and not real sweet. That bread yeast has some high tolerance.

It was a HIT at the Crackbaby Thanksgiving. We drank a ton of it.

Paul called it a semi-sweet. My untrained palette has to agree. It's strong, but not real dry. But it's also not very sweet. Nicely in the middle. It adheres to the glass nicely. It's a mid-colored red wine, not dark and heavy, but not real light. It cleared nicely, although because it was bottled young, it did settle out a layer of sediment in the bottom of the bottles.

That's the only thing that I think I did wrong. I was a little impatient and should have let it settle out before bottling. Although, next time, I think I'll try to kill it just a little before being fermented completely dry so that it comes out a little semi-sweet like it did this time, and I'll let it settle and/or filter it when bottling.

Oh yeah, and screw putting sugar in the bottles to try to sparkle.