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Thank you. Ill have to give it a try. Thinking about using some in Mead too.

It doesn't say anything about having preservatives.

I've got a few cans of blueberry pie filling. Was wondering if they could be used to make blueberry wine. The ingredients in the filling is as followed: Blueberries, water, high fructose corn syrup, food starch-modifed, citric acid.

How many gal recipe is this. How would I make it a one or 2 gal recipe.

So the abv% wont kill the yeast? Or does the yeast every really die.

You said brewing yeast. Is that the same as wine yeast.

Yeast. Can it be reused or not. I seen somewhere that the Egyptions used the yeast from the wine they made to make bread. Can this be done. If so, the yeast that I syphon my wine from. Can it be used to make more wine. ( adding yeast nutrients and energizer)

Ok. Thank you.

Oh ok. No problem. Thank you.

Thank you. What kind of wine yeast was it. D47, K1V-1116, ext

The brew and wine shop where I live has screw on caps for bottles. But thanks.

So if I wanted to make it like a mogen david. What would I want my starting gravity at

Not really a target SG. But its what the recipe said. So I kinda fallowed it. I was gonna use the d 47. But really didn't know if I could.

I have yeast that I use for Mead. D47 and K1V-1116. But didn't use it.

Red star. Bread yeast. That's what the recipe called for. And yeast nutrient, acid blend, and campden tab.

Thank you. Sounds good. Ill get the stuff and give it a try

Thanks. Do you know if it would be a dry wine at that SG?

Found a recipe for a tea wine. It said you could use any tea. So I used Earl Gray. I think its one of the fullest flavored teas out there. Or I like it. The starting SG was 1.050. It said to start at 1.040. What's that going to do to the wine?

Looking to make some tea wine. Anyone done it yet? Anyone know how to do it? Do you use instant or bag brew or cold brew?

Thanks. Ill be geting a few things this weekend.