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how much sugar and jelly do you put in your must? i made a strawberry from jam and got sg to 1.090 in a 5 gallon batch without no sugar, just by adding 14 pounds of jam.

whats the temp, it should be at about 70 to 75, at least it aint stuck, give it time.

thats going to be a lot of bottles and corks, are you prepaiired for that?:rockin:

and you can smell it too:D

i just bought some montrachet yeast today at lhbs, which i wanted cotes de blanc for my strawberry wine but they dont carry it(m******f*s) so they told me most people use montrachet on fruit wines and told me that it useally dont go much more than 10%, but i made a blackberry with it that went...

i made my first batch today but only a gallon sg was almost 1.050 i adjusted to about 1.062 put in tw0 cinnamon sticks and two whole cloves and nottingham yeast. i plan on racking of when it still taste sweet so it will quit feermenting.

if you start off at 1.10 it want be a quick blackberry, itll take at least 8 to 9 months for it to tastes good. the higher the alchol the longer itll have to age i would stert off at about 1.080 and itll probaly be good in about5 months.

if you make just one gallon itll take at least 6 months to a year to get the real affect of tne wine and you will find that it gets better and bettetr and you will regret that you only made 1 gallon, i would suggest to make at least a 3 gallon batch if not a 5 gallon batych, that way youll have...

every body does every thing just a little differnt, thats what makes every bodys wine tastes a little diferent than someone elses even thouygh same recipe is used, findv a teqnique that your comfortable with and you will make uniqe wines:drunk:

use any sanitizer you want and youll be fine

i use the 3 gallon and 5 gallon plastic car boys from walmart there only 7 dollars apeice

as long as it is still fermenting when you strain your wine and rack into secondary you dont need to worry about oxidation for it is still putting off co2.

how long is shotr term? ,i have three gallons of blackberry and two gallons of apple in these. been in there about 4 weeks

sounds like you got it down pat to me.

i'll drink to that.

did you add campden tablets? if you did you suppose to wait 24 hours before adding the yeast, if thats the case i would add more yeast.

Well this has been a busy day for me. i stabilized and racked my three gallon batch of apple wine which now is 2 4 liter bottles and 2 750 ml bottles. i stabilezed my 1 gallon batch of tomatoe wine, ( it is better than i thought it would be) had to top off with about 4 onces of water. i back...

i back sweeten my fuel today 1.75 lbs sugar in a 3 gallon batch, medium sweet, it taste good but still a harsh bite.

made my 5 gallon batch of must today( red wine ) og is 1.102, higer than i wanted it but itll have to do dont know the acid level, my acid kit is too hard to use ( im still an amature )coudnt tell the color differnce change so i just stuck with recipie. will pitch yeast tommorow.

if you decide to pick now the grapes would be better off in the frezer than the fridge they will last longer and they will go through a cell structure damage which will help in extracting more juice from the grape. i would not use a juicer to crush grapes though i would use a wine bottle or my...