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yeah dude. Cause you didn't use your hydrometer.

do you own a hydrometer??

Also, remember a "fresh" or new wine will degas itself. I have several wines that didn't referment that "pop" the cork. Same deal.

Lol. 5.

I use 40+ lbs of berries for 5 gallons. Never once have a found a worm in my MB. Just rinse them and mash 'em!

4lbs is weak, 6lbs per gallon is good, 8lbs gallon is great... I've never tried 100% juice, but would like to one day!

You have to be down south near me, if you already have ripe berries! I'm in Bowling Green, KY. They are just now turning deep red...and I've sampled a small smattering...going to be a good year. I used to live in Iowa, and a co-worker had a crazy tree. I used to be able to get 80 lbs of...

I am so jealous of you. Mulberries are my absolute favorite berry, and love to make wine with it. The thing is, the juice and mulberries are pretty much the same thing. The only real solids in them are the tiny seeds and the stems. Just juice otherwise. You can use the rule of berries are...

Do you backfill with water to get 6Gallons? If so, just fill to 5 gallons. Or, make all 6, 5+1...and use the 1 for topping off. Otherwise, don't stress about xfer into a bucket mid transfer, it won't hurt it. If you aren't stupid, 10 mins in a bucket won't ruin wine.

Correction to above...it could stop. On it's own sometimes. Fermentations get "stuck". Lots of reasons why. However, you can't count on it to STAY STOPPED. No worth the risk.

Yes sir. Can't stop a moving freight train. IF your yeast peters out before fully consuming the sugar, you'll have lower ABV, and sugar left...but don't count on it. Or at least, don't bottle it until you know FOR SURE. Otherwise, a sticky mess if you are lucky, bombs if you are unlucky.

Personally, I'd use all 30 lbs in 5 gallons. What would you rather have? 10 gallons of "meh" wine to have to plow through...or 5 gallons of delicious wine you can't wait to get to? For me, it's quality over quantity, anyday. Keep the berries in the cheesecloth until they are basically...

You haven't bottled it yet, have you? If you just added the clearing agent. Just let it finish fermenting, and then bottle and backsweeten.

Know what works for me? "Hey, Honey. Come 'ere. Hold this for a minute..."

So, I have a prize winning (in my mind) 5 Gallon batch of my Mulberry (red) wine. I fermented as usual, racked, aged on oak chips for 6 weeks, racked, and added SuperKleer. What happened was the usual clouding up of the wine as the SK seemed to work...and then....nothing happened. I've...

I belt a board/plywood to the bucket to keep my kiddo out. No way it's airtight, but would allow him to even sit on the bucket without worry. Bucket - Thin Towel - Board - Belt.

Gross dude. Clean that stove!

I really like Cotes Des Blancs for fruity wines. Less harsh, more flavor.

Plus, there are other compounds which effect the flavor. Wine is NOT just water and alcohol. Come on guy.

I do the similar, just let them float in a bowl of starsan for 5 minutes prior to bottling, being sure to dunk them under. Then grab from the bowl, and cork. Done. Don't overthink. 0.0001 ml of a 0.15% mix of star san will taste like...yeah, nothing.