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Is 9lbs too much pumpkin meat for 1 gallon or should I do 2 gallons?

Ok so I started this blueberry wine on 7/2/13 OG of 1.100 5 days in primary removed fruit and racked into secondary 1 gallon carboy. on 8/14/13 I racked it and checked the SG it had dropped to 0.990 in that time so I did a taste test and it was very tart and quite hot. Racked this wine again...

Ok got a Q everyone I have a pumpkin wine recipe I am going to start this weekend but I cannot find cinnamon sticks at the places I get my groceries can I sub with ground cinnamon and how much would I use if so the recipe calls for 1-4 sticks of cinnamon?

I just started a cherry and a blueberry wine on 7/2/13 they are both fermenting vigorously. My question is I've been reading some of these posts and they talk about their wines smelling good while fermenting is it supposed to smell good because mine doesn't smell like blueberries or cherries it...

OK so this isn't the first or last batch of wine Ive made but this is kinda a newbie question. I started a cherry and a blueberry wine 3 days ago they are both in 1 gallon carboys after 3 day initial fermentation. I'm concerned that I didn't get bottles cleaned thoroughly enough. Can I add...

I acquired this fruit press a little while back and was wondering how to clean it up to use it or if i could sand it down and paint it to use it.