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Thanks ! How about sterilizing.... Also, adding camden tablets? Not bottling bucket yet, just going to siphon into the bottles. Any issues?

Getting ready to bottle 5 gallons of blueberry wine that has been bulk aging for six months. Any last tips and reminders would be helpful. This is my first batch of wine Ive ever brewed and first bottling as well!

The first batch of wine I have ever made is now three months old and in a 5 gallon carboy with an airlock. What are the pros and cons of either bottling now or letting it remain in the carboy a while longer before bottling. It is a blueberry wine infused with Brandy…

Thanks Yooper...heading to sterilize and rack now.

My watermelon wine dropped to .990 in just 6 days. I used a Montrachet yeast. The recipe i was following said to add more sugar at this point, if necessary, and let sit for another 7 days under airlock. Why more sugar at this point? And has anyone else had gravity drop in 6 days?

MzAnnie, I am very new to winemaking. I am 40 days into a 5 gallon batch of blueberry wine, and seven days into this batch of watermelon wine. I really appreciate the advice that this forum has brought me already… Another question or two... the watermelon has been fermenting in the...

Captain Longneck. It helps a LOT. Nt sure of percentage though... MzAnnie...did you use pure watermelon juice, or mix with water?

That is a nylon mesh bag.

6.25 gallons of pure watermelon juice.

So Jeremy, it has been fermenting for 4 days. I have been stirring daily. Today it is at 1.010. Is that about right for 4 days? It started out at 1.105. Seems quick....bubbled like crazy the first 2 days.

Just started my first batch of watermelon wine two nights ago. We squeezed 6 gallons of pure watermelon juice out of 11 watermelons. OG on that was 1.030. Added sugar to bring the gravity up to 1.105. Added yeast last night and it's bubbling away beautifully… Has anyone out here ever...

OG was 1.100. When it stopped fermenting it was .990

Great info. So just crush 1 and stir it into the carboy the next time I rack? My recipe was 12 3/8 lbs of blueberries, 12 3/8 lbs of sugar, 1 lb raisins and water to just under 6 gal.....

Thanks for the response. So how many per racking?

Hi there, I just joined the forum today and already have a great question… A 5 gallon batch of blueberry wine that I made stopped fermenting one week ago. It was a fairly heavy sedimented must, and I have racked it three times up to now. I top the carboy each time, cork it, and airlock...