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How often do you make a batch of this? I make it just to have something fast to drink now and then... a dinner wine...or just to hang out with the friends. I have found.. I really like this stuff and it is fast and cheap.

I have done this with no problem (if you must). Just use a clean long spoon and get air into it.. mix up good. Yeast needs O2....is why a lot of us do it in a bucket and just cover with a cloth. Bucket I think would be best but use what ya got. :)

So....I put the big bowel of cut up berries in the fridge over night. No plastic wrap. Yes I know this would start to dry them out.... it is an experiment. Next night I filled the bowel up with good water and let it set 3 hours in fridge. Taste test on berries.... GOOD berry flavor... not...

:drunk: and because I can.

The berry taste is ok. Wish it was stronger. I can do how ever many lbs you think would be best. I wont be home for another 10 hours. WHen I get there I will pull the sliced up berries out of the fridge and get them in the ferment tonight. Gonnd drop 6 camp tabs to kill off any nasties that...

Berries are on sale. $1/lb I grabbed 30lbs. Berries are OK. Not super sweet...were kind of picked early. I know I cant let t hem just "sit" to ripen more so Im gonna use what I got. Seems to be 3lbs/gal of wine. So I got enough to do 10gal. Question is..... I was thinking of...

Room temp is fine...a lot of us ferment in the 70's. If it is too cold it may slow down the process. I keep my house about 75 and have no issues. This is how you know your Ahlc content. Most the time it stops at about 1.00. Means all the sugars are eaten up. Cant really go past this as there...

So I have a batch of Welches Grape going. Started it and after about a week it looked like the fermentation was done. I racked it. Topped it off with a lil juice (yes I know this would start it back up some). Then it went CRAZY! It came out the air lock even... made a mess (first time this...

I was looking at 3rd option on this link....but I dont have any acid blind. Think I can skip it?

I was looking at 3rd option on this link....but I dont have any acid blind. Think I can skip it?

Peals on or off?

I have no juicer. I have an entire case of palisade peaches... ..how do i juicem for wine?

Think these are ok?

Ended up with 2tsp final. Directions said 1/2 tsp per gallon....guess they were close.

Whelp Yooper, Wish me luck! Tonight I will rack my BlackBerry Wine.... 1/8 tsp Tannin goes in at this racking. Will also put Campden tabs in this rack. Thanks again for your help on this.

Update on my project. This first batch.... got to 1.2 before I caught it. Tossed in the additional chems.....went to bed. Woke up middle of the night and realized I forgot to add my 3rd bottle (elected to do bottle of lime). Ran to kitchen and tossed it in. Went back to bed. Let it sit a...

:confused: I have a hard time waiting a year. None of my sutff has made it past 4 months.... im a sad wine brewer :mug:

Made 6.5 gallons of this.... during the first 2-3 of fermentation, somehow the towel sunk down and made contact with the wine.....soaked the towel. I let it keep going. Took towel off put lid on with air lock. What are chances that nothing nasty got into it? This is my first "batch" of...

My project has turned out well....not too sure yet. I kept towel over the bucket. Kept watching it for activity..... Got to about 1.2 so I dumped the rest of my juice in (lime) and more energizer and nutrient. Misse the 1.5 reading. I have been whisking the crap out of it 2 times a day...

Did you back sweeten?