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Transfered from primary today, removed the bulk of the berries. Still bubbling good, but gravity is only at 1.077 I was expecting it to be further along. But it's much cooler than normal, house temp down to 60f at night this week

Color pic update from this mornings stir, going strong and smells great! Also, Thanks to TasunkaWitko for the reminder to check acid level, probably would have stalled out or ended too early. 👍

After testing acid level it was low, added 1.5 tsp of acid blend. Fermentation is going strong, color is amazing

I honestly forgot to test the acid, probly too excited to get started. It tasted like sweet fresh blueberry, I should test it and make sure tho. I have a good supply of Montrechet and use it a lot in grape wine. I've never tried this one but it says good for fruit wine and ciders. With 1 gallon...

Hello all, starting off this brew season with a 1 gallon blueberry wine. Long time grape winemaker and try to experiment with fruit wines when I can. *Blueberries were cleaned and frozen 2 weeks ago, not sure if that matters.* 3 lbs blueberries 1 tsp nutrient 1/4 tsp tannin 1/2 tsp...

As to how to make those smooth, dry, buttery wines; I don't know. Hope to get there myself someday. Aging in traditional wood cask makes a huge difference. I started with the tablets but use granules more often. No difference, just skipping the step of crushing the tablet. What I do know is...

5 oz is so small, even a gallon batch would require 25. And honestly that's barely one drink per bottle.(less than half a can of soda) If you want smaller than standard (750ml) I'd recommend these https://www.midwestsupplies.com/375-ml-clear-semi-bordeaux-bottles-24-per-case And if you...

I don't want to hijack a thread but what's an ideal starting gravity for blueberry? And a final abv thats good for taste/ageing? I haven't made it before but got blueberries last week that I've processed and froze while I await my brew supply order.

Page 42 paragraph 3 says to add the yeast. Paragraph 4 picks up with leaving it in the bucket for ten days then strain off the fruit and ferment to completion.

Hello, this is the first time I've done peach wine. I have two 5 gal carboys both started at 1.1 and now around 1.0 even. There's a distinc sour flavor on the wine and smell doesn't seem quite right. I degassed a bit in a glass and the smell cleared. But still getting 'hot' and sour flavor. It's...