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I'm sorry, is that 100mg of Vitamin B6 tablet?

Also, is there a reason not to add the sugar to boiling water that you pour over the straining sack with the pulp in it? As the recipee I used above stated, the sugar was added after the boiling was applied and allowed to sit for 48 hours? Sugar much more easily and thoroughly desolves in...

Thanks for the input. My wine was super clear when i bottled. It reminds me of a light red table wine with respect to clarity. I probably did use EC 1118 last time, but I should have documented it, so I can't say for sure. I'm not hoping for the end product to taste exactly like blackberries...

Here was the recipee (for 1 gallon, i adjusted to make 3 gallons) 6 lbs blackberries 2 1/2 lbs of sugar 1/2 tsp pectic enz 7 pints of water 1 tsp yeast nutrient Berries crushed in nylon bag and transferred to primary. Boiled water poured over bag, allowed to sit for 48 hrs. Bag is removed...

Thanks. Did you prepare the yeast by adding a little sugar and nutrient and letting it sit 24 hrs before pitching? Or is it better to just add the nutrient to the must prior to pitching?

Instead of starting a new thread, I figured I would keep this one going. I'm also a newb. I'm working on wine-making rather than beer-crafting (which i know nothing of). For those of you who are wine-makers, how do clean and sanitize your siphoning tube (and do you reuse the same tube)? For...

From what I've read, I know my wine probably hasn't come close to maturing, but I sampled a bottle of it last night and was pretty disappointed. I made the wine from blackberries I picked last summer around july or august, following a recipee from a book. Prior to bottling, my wine had a...

What is the best yeast choice for creating a medium to full-bodied blackberry wine?