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i havent used raisins, not sure how well the yeast will extract the sugars. they may get some over long periods of time but im new to this so im not sure.

Just had this problem with my wine. will try this next time

Id say its done fermenting and the more time is a way to let it settle and clear out.

im not sure, but i pressed all the berries this time with a potato masher and it made a sludge of blueberries. the colour of this batch is outstanding, dark red, cant see through the hydrometer tube like my profile pic. I assume this batch will have much more flavour than the last. If too much...

Thanks, ill go the floor corker. i plan on doing 12+ bottle batches at least 6 times a year, more if time/money permits. Ive made pleanty of whisy from grain in the past and i learned the importance of long term aging from that. so far made 23 bottle equivelant in the past 1.5 months in...

in new, real new and could be wrong but i found strips useless and bought a digital PH tester. from what ive read also is the relationship to PH and acid TA is not linear. the acid can be high or low for a single PH number depending on many variables such as fruit and temp. so while...

ive just put down a second double batch of this, wondering about another addative now. 7kg blueberries and 12L water. same ingredients. got PH at 3.35 from about 3.8 but it was down to 3.05 after 18 hours so i im in the process of adjusting to 3.35 again. ill be more patient next time. im...

Bugs bitten and im thinking long term storage options. Im making strong reds with blueberries, 7kg per 11L water about 13-14% ABV and PH 3.3. Im still only a few batches in and yet to try my first but they tasted nice going from primary to secondary. Yet to get a TA kit too. I do want to make...

yea ill grab a BIAB bag or something next time. i did just press with a masher 7kg of blueberries today into the fermenter. its very thick. should be easy to seperate im thinking with time and patience. thinking i should get a refractometer now for OG

thanks, while its in the colander ill press it with a potato masher

i think he means Lalvin EC-1118.

wondering what to compare this recipe to, sounds interesting but i cant imagine what it would taste like. what would this be similar too?

thanks, i have 3.5kg of berries in 6lL so i think ill press them. I read something online about pressing pressing out unwanted flavours, was that a bunch of nonsense? Its why i didnt press last time but i thought it might have been a load of crap. Cheers

Im close to racking to my secondary 5L demijons on my second wine. Last time i used a colander and let the wine strain of the fruit (im using blueberries) but im wondering if this time i should press/squeeze the blueberries to get the most out of them but havent read much info online about it...

got a hold of some calcium carbonate. put in a small bit, after 12 hours PH was at 2.95. then put in a small bit more. tested PH 24 hours after initial dose of calcium carbonate at 3.1-3.2. im happy with that for my second wine attempt. Sitting at 1.030 now, hopefully it speeds up now and i can...

thanks, i added more yeast the other day and it picked up a bit but is still at 1.045. can i use sodium bicarbonate? i have that already. Ive read mixed feelings towards sodium. I posted a link on a TA kit, does that seem alright...

Cant seem to fine a supplier for grapes other than the super market, im wondering what sort of wine Black Seedless Grapes would make fermented on the skins? I like reds over white's. they are half price at the moment and im considering buying a few kilo's if they make an alright wine...

Im having trouble finding a test kit in Australia, only one i can seem to find online is this link below https://www.anpros.com.au/wine-testing-kits/tests-for-ph-titratable-acidity/basic-test-for-titratable-acidity-ta-test-kit-no-1/ Does this TA test kit look of for what i want to do, red and...

I didnt use distilled water to calibrate, would this make it show the low reading?

After some help fast... Finally calibrated my PH meter, shows the 4.0 solution and 6.86 solution fairly accurate but when i try my wine must it says 2.81... Its about 1.05 from 1.093 OG and taken 1.5 weeks to get this far Is this too low?? and if so how do i bring the PH up to 3.3? Might be...