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Used corks from my wine shop and a rubber mallet work for me. Vodka bath and hammer. Strain the vodka clean of debris and drink it[emoji847][emoji2960]

Here is how I go about my strawberry bourbon fortified wine. Start with 5 gals of must. By the time I rack it clean a few times over 3 months or so there is enough head space for a 1/2 gal of bourbon. I top up with the bourbon and let it sit a few weeks before I bottle it. The strawberry...

I like a year. It doesn’t always happen but...

I’ve never done grape so this may not be relevant but I just sprinkle yeast on top of mash in a five gallon bucket then cover with a towel. Yeast needs oxygen. I would like to think in the carboy with an air lock your sulfite is just pushing the gas off your mash without enough room for the...

Sounds like it will turn out. Don’t complicate it. Pitch the dry yeast. Give her a swirl and cover with a clean towel. Petic enzyme works well for busting fruit solids/cells

Y’all are a lot smarter than me.

I brew at room temp. Mash and all no heat unless I use granulated sugar. Which I melt with water then pour on my fruit. Add white raises. Thank me later. Adds body and tannin. Cheers

I would like to share around if anyone else is into it. Can you mail a bottle of wine? I’m going to bottle some wine in 12-16oz bottles soon. And have wine bottle size strawberry that needs a year ready to go. A few bottles of year old watermelon and peach.

It looks like a great batch of wine.

I kept skin on the 5gals I just pitched on top of.

I fortify 4.5gals of strawberry with a handle of bourbon every year. So after the 7day primary I rack over and pour up with the bourbon. Seems to really slow/ stop fermentation. I guess takes the wine to 16-17% abv and helps clear the wine if you ask me. Settles out faster and leaves a good...

Reason 1 I do a five gallon batch. Next time you do 1 gal receipt. Make 1.5 gal liquid and put berries is a straining bag. So close to a 2gal fermenting vessel. In your case now rack off all the sediment. Your going to loose some volume. Add a brandy to top up or something and let rest a...

Next racking will be bottling. Keep it clean! Lol

Like the rubber gasket on the ceramic stopper attached to the wire flip and secure

I always sprinkle dry yeast on top of my wine liquor.

Not to hijack the thread. What precautions do I need to take bottling still wine in the bottles with clamping corks. I picked up 8 1.5l bottles last night from my craft beer store. Thanks

Racked off the wine from the les and fortified. It tasted pretty dry already. Fermentation slowed down pretty well. Added the handle of bourbon.

I get mine wet and rubber hammer them in. Synthetic corks.

No. But I use once used synthetic corks. My local wine shop has piles of them. I use the ones that aren’t punctured all the way through. Give them a sanitary bath and push them in.