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Im finding this one is going much slower than the blackberry/blueberry wine i made. After a week it has gone from around 1.094 og to about 1.07 and the black/blueberry one took about 3 days to get to 1.010 It is bubbling but going slow. Is this normal? i had alot of boiling water in the...

Im new to this but after i fill a 5L demijohn i have about 2L left, so im going to use this to fill the demijohn after i rack and then ill bottle the rest and drink un aged while the rest age. I transfered at 1.010 so the small one has a blanket of CO2 over it so i hope this is enough to protect...

i might use some latex kitchen gloves, sterilize them and then squeeze the blueberries, they doo look like they need it. I did press them a lot in the beginning but feel i need to do more. if i get my PH meter before i go to secondary can i adjust the PH then? i could add some tartic acid now...

After my first blueberry/blackberry wine attempt i have now put down a second batch but just blueberries. 3.5kg blueberries pectinaise red wine yeast VR21 i think 6L of water Will pitch nutrients at about 1.04 - 1.05 Still havent got a digital PH meter but hopefully it arrives in the mail...

I didnt press the fruit when i extracted them, i just let them slowly drain in a collander. Should i press them with a masher next time to try and squeeze out all the juice before going to secondary?

Both demijons are 5L, im thinking maybe 7.5L so far. i think i loose 400ml volume each time i rack. I added 2 teaspoons ruffly of sugar to the smaller one. hoping that this will help create a CO2 blanket over the half filled one. when i rack from the big one to use a campden etc i will top up...

im no expert, im still on my first non kit wine but if you want it over 1.085 and your at 1.072 then i would suggest adding some sugar to bump the OG up to 1.085. I cant help for anything else like tart or acidity or anything, Still a newbie myself but the graivity is easily fixed

like a large hops bag or BIAB bag? put the fruit in it to ferment then pull bag out at the end of primary? at 1.012 now, will transfer once my equipment is all sterilized.

Its at about 1.025 as of 30 mins ago. Looks like ill go to secodary in a 4 hours or so otherwise it will be well below 1.000 when i get up in the morning, maybe even finished.

tasted some earlier, prob around 1.05 gravity and it tastes like its going to be nice, if my taste is anything to go on the acididy tasted on par but then i may be wrong. Even though its half way fermenting the sugars i am really surprised on how its turning out taste wise. when i strain and...

lol, its the AUD$13.87 one and i agree, cheap is usually cheap but might get me out of trouble in the short term. i wont stick it in the must, ill always ge ta bit out to test and throw it after so wont need to be sanitized. wont know untill it comes but my local HBS was all out of digital ones...

I need to be able to test PH for my red wines. I have strips but it seems to me this is pointless. I just bought the type B digital PH tester from ebay in the link below but it will take a week or so to arrive. https://www.ebay.com.au/itm/163175624485 Im wondering, before this digital one...

is it best to get to about 3.3 ph just before going to secondary fermenter if at 1.01?

Did this, aimed for about 10%. think it tastes more like 9. i used 4L apple juice and 1/2kg mixed berry and some campden tablets at the end. did not carbonate it. considering the cost its not too bad. taste cheap but doesnt taste bad if that makes sense. that was aged 1 day out of fermenter so...

I added the nutrients at 1.06 just a little while ago. will see how it goes. Im not sure on the PH or tart levels. i havet got a PH meter or titration kit. Ill get a PH kit in a couple of days and check it before i go to secondary. Should i aim for PH of 3.1 - 3.5 while fermenting or more...

18.5 hours after pitching and SG is 1.090 @ 24.2'C so an online calculator tells me its 1.093 @ 20'C. According to another online calc if it finishes at .990 then it will be 13.28% abv. Im happy with that, as long as it doesnt go over 14 ill be happy but im unsure if i will know the exaxt SG...

Seems to have lowered to 1.084 temp corrected. will keep checking

Thanks guys. Just put it down. My process was add 3L of water, then the frozen fruit. disolved sugar in 1L boiling water and poured in. Added 1.5L boiling water again as temp was too low for acurate SG reading then added another 0.5L of room temp water. added more sugar with about 200ml hot...

so a campden taplet is used going from primary to secondary? this doesnt affect the yeast? Can i consider it aging while it is settling in the demijon, once it has finished fermenting? the instructions on my campden tablet pack says 1 tablet for 5L for bottling protection, 2 tablets per 5L for...

Thanks, The temp in my kitchen fluctuates between 23'C to 26'C this time of year in Brisbane. I use heaters and airconditioning so i will keep it inside so its a more stable temp. Im in Australia and finding supplies for wine isnt as easy as i expected. As for sugar in the berries, is it safe...