Which yeast would you use for Raspberry and/or Blueberry wine? Or is there another strain that you would recommend. I may be experimenting by mixing the 2 when they are both done.How about EC-1118,I have 3 packages of it but I don't think it's a good strain for fruit wines.
I just picked 8 lbs of wild red raspberries,I made the rookie mistake of putting them all in a big bucket and the ended up smashed.I just put them in bags and put them in the freezer. How do I wash them without losing the juice(if possible) what are the risks if I don't wash them?
I picked up 15 lbs of unfiltered(but strained) Wildflower honey from someone that sells local honey,she said that it's not pasteurized (she doesn't think) Should I add campden tablets to the primary? Also who has a good recipe for blueberry mead?.. TY
I'm sure this has been answered before but my search on here hasn't come up with the answer.
I'm going to be making some wine using some recipes from "The Alaskan Bootleggers Bible". when they say to add sugar are they talking about regular granulated sugar? ty
Thanks for all the responses.... I was under the impression that there couldn't be that much head space in the fermenting buckets
so it's ok for the primary but not the secondary?
Ok.. I keep reading these recipes for one gallon of wine,to make it a short question. can I make 1 gallon of wine in a 5 gallon ail pail or will it be too much head space? If not where can I get smaller pails/ for a gallon of wine I would need about a 2 1/2 gallon pail correct? please help,it's...
These are brand new,I opened them and drank the beer. I filled them with water,if I turn them upside down and shake them,water comes out,not a lot but I can feel them sprinkling water
Does anyone reuse Grolsch bottles? I wanted to use them but when I filled them with water I turned them upside down and shook them,when I did that I could feel the water coming out in little sprinkles. Any suggestions?
Pappers...Sorry for seeming stupid with the questions,but this is my very first time of making cider. How do I make a sweet or semi sweet cider that isn't carbonated without making bottle bombs if there's no need to pasteurize it after back sweetening it,I really don't want to use any chemicals...
I read a lot of this section but not the whole thing to find this answer. May be a stupid question,but do you back sweeten before or after you pasteurize? Also could I do this to a gallon jug with a twist off and then just refrigerate it?
I have stuff floating on the top of my secondary,kind of looks like mold. I did all the necessary sanitizing,do you think it's mold or maybe something else? If so is it garbage now?