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I picked prickly pear cactus fruits and made a simple syrup from them by boiling, pureeing, then straining the fruits to get a juice then adding equal parts of sugar. I was not using the syrup as much as I planned so I decided to make a gallon of wine out of the remaining syrup. I'm following a...

I'm about to start some of yoopers welches wine recipe but all my carboys are in use. I was wondering if it would be alright to use a 5 gallon bucket with an airlock on it for secondary. I'm planning on fermenting 60-90 days in secondary. Not trying to make anything fancy, just some cheap alcohol.

I started a batch of jack Kellers blackberry wine yesterday. I only had lavalin D47 yeast on hand and ended up using it. I just read it is recommended for white and rose wines. Do y'all think It will still turn out good with that yeast or should I start over?

Hey guys, First time posting on this forum. I have a strawberry wine fermenting and according to the hydrometer, it has fermented to complete dryness in 4 days in the primary. Starting SG at 1.080 and now it's at .990. Is this bad for the wine? It has stayed between 72-77 degrees. Thanks for...