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I haven't done this one again yet. Still not sure what caused that, but we both liked it so it's on my list.

that doesn't mean it's gone bad. Certain smells,and the tastes associated with them, will age out given time. So don't panic and dump it just cause it smells a bit off. My banana wine smelled horrid early on, now it smells like bananas again.

post back your results. I haven't started oaking yet but if this works It will be good to know.

coffee49 has a point, if it restarts and is sealed you will lose all the wine in the container as it will break ( think bomb) when the pressure reaches a certain point. I keep airlocks on my brews for months, my banana wine has been under airlock since May 2019 and it's fine.

if you like the wine it should be fine. there won't be a lot of flavor imparted from a few cubes

to the first question, you didn't. your yeast did their job and ate the sugar. if you wanted residual sugar you should have used more honey. there comes a point they drown in the alcohol leaving behind any excess sugars. this usually results in a very strong brew. to the next three, yes, yes and...

check the SG with your hydrometer. It may have just done its thing

another option is one of the funnels that has a screen in it available at your lhbs

it may start to ferment from the new sugars

yes, not mash as in moonshine.

I say go for it. The worst it should be is just ok.

Ok, this turned out drinkable but somewhat sour. Very dry, slightly tart. The wife and I tried a few bottles (1.5l) as they aged, then killed the the last 3 right in a row. I am now out of home brew and won't be set up to start again for a few months. I'm hoping my watermelon will be ready...

Actually that's a good save if you like what you have as an end result.

Sounds tasty. Save me some.

Similar. I used a dollar store mesh strainer and a 12 cup automatic drip coffee filter.

So his six lbs should be fine, especially if he wants a solid blackberry flavor in it.

Do the cheese cloth, then use a large stain or with a coffee filter in it. As it slows use a teaspoon to scrape gently back and forth to clear the path. Time and patience will result in very little left in your juice. I have had to use multiple filters on various brews. Cold crash it afterward...

Measure your puree' as if it is raw fruit. This will bring you close enough. Puree' is just fruit run thru a blender.

You can also freeze concentrate the juice.

Don't know if anyone is interested but a restaurant is looking to expand to brew house, and they are looking for a partner/brewmaster. https://tampa.craigslist.org/hil/wan/d/tampa-brewing-craft-partner/7078834788.html