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I'm sorry I should have clarified: it's wine that I'm brewing. Also I know all about the least amount of air time the better, thanks though - I'm just an amateur and I don't have a routine down yet. So far so good though it looks like. Pics are going to have to wait I guess, I just added a...

Well the bubbles I'm referring to are more like fermentation bubbles and there are very very few of them and they are very very tiny. The top of the brew is glassy, nearly immaculate. I'm on my 3rd racking now. I will take pictures later today and thanks for the info.

I'm sure this topic has been covered somewhere before, but I was wondering if autolysis causes bubbles in your brew?

Woot :)

Added more water and honey. Hopefully didn't ruin it. I took few measurements, added 1 packet of yeast for 5 gallons and a lot of honey. I expect this batch to be pretty strong.

After reading a bit on this site and other sites I've confirmed my earlier theory: I don't have everything I need. But I'll make due somehow. This is day 4 of fermenting.

Strawberries, blueberries, grapes (just "table grapes" I believe), and cherries, with a little under a gallon of raspberry / cranberry juice, raw honey & red star pasteur champagne yeast.

I'm pretty new to this. Here is my first attempt(s).

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