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Here is a tip, if you can successfully import or have somebody mail you a few packets of wine yeast, you can keep that same batch of yeast alive for really, unlimited number of batches. Just be sure to wash the yeast when you are done and save it in the fridge. If you use it within a few weeks...

I made a 3 gallon batch with 30 lb of strawberries, and now I have to figure out what to do with a wine that is over 1/2 sediment at the bottom. Really, there are so many fluffy leaves I don't know what I'm going to do. I thought there would be a great deal more liquid. I think my sugar ratios...

Reading a commercial wine makers book isn't really a good analog to home brewing. As for nutrients just use a teaspoon of fermaid O, and for yeast just use a single five gram packet. Easy!

Did you "degorge" to get rid of yeast, or just leave at the bottom?

Yes, stir when you wake up, stir when I go to bed. Easy schedule. Just make sure to "flip" the bag, or at least one side isn't exposed too long. Unlikely to happen, but it could mold if not stirred enough.

It's not the bag, it's just all the CO2 will float. It's actually beneficial to keep primary exposed to Oxygen; just use a light-weight sanitized towel over the OPEN top. Will keep bugs and dust out, but release CO2. I actually use a cut-up polyester t-shirt as my cover on a 5 gallon bucket...

Cotes Des Blancs is a great all-around winner with fruit wines. I always get up to 14% with it. Not too strong, not too weak.

Befriend someone with 30 acres....

The purist in my says "yuk". Chemical oak flavor. Not judging, but I wouldn't use it. If you want a smooth it out, backsweeten with a little honey, you'll be pleasantly surprised. Real oak chips for oak on fermentation.

I have discovered recently that how they are inserted makes all the difference in the world. I had a nice $20 "wing" hand corker, which left a big divot, somewhat crushing the corks and also not inserting them in perfectly straight. They would often break coming out, or at least leave a...

It either fermented or it didn't. If it "took off" and bubbled, your are virtually guaranteed you have enough yeast. They multiply until they run out of food (sugar). If it's still too sweet, you may have a "stuck" fermentation. Google that and look for solutions.

eh, I'd just dump it, honestly. If you aren't going to enjoy it, why bother? You'd enjoy a $3 bottle of wine more than that, and its.....$3. Think of the lesson you learned! 2nd wines are a waste. For real, don't bother.

I made a 5 gallon batch, like 6 lbs per gallon. I let them ripe up naturally, but not over ripe. Just "perfect". I put in peels from about 1/3 of the bananas. Long story short, it turned out delicious. Also great to mix. Cherry, Raspberry, Pumpkin....yum. Just be aware, after a few years...

I made a Lemon Jolly Rancher one a few years ago. It turned out pretty good. Couldn't tell it was from candy; wasn't great, wasn't bad either. Just a very unique wine. You'll enjoy it. How many gallons for 270? 3 Gal?

Nothing, man. Same issue with my RB wine. Either blend it with another wine or fruit juice or use a clothspin. Vegetables are not usually renowned for their scent.

Risk of Oxidation is waaaay overblown. Leave a bottle of wine open for 3 days? Sure, it'll oxidize. Crack, or have to rebottle something? No big deal. People just need something to worry about, I guess.

Experienced Novice Pro-Tip: ALWAYS MAKE A STARTER. When you are pitching the campden tabs, also put 1 cup of water, 1/4 cup of sugar, a touch of nutrient into a juice bottle (or similar), shake to dissolve, and pitch your yeast into juice bottle. Let mix set for 18 hours like you did, and then...

No real difference in recipes. Just crush 10 lbs of berries for each gallon. Measure SG of juice, add sugar to amend to your SG you want. I aim for 1.090; that's plenty. Remember, when crushing whole berries, you'll lose about 10% to skins and seeds. So, you have to do the math...Berries...

Orange Blossom Honey. It will give you a little haze/sediment over years, but SO GOOD.

That little bit of acid is nothing to worry about. As for the fruit...more the better! I've made PURE CRUSHED BlackBerry wine. NO WATER. Delicous.