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I think a nitrogen source.

Very active in the carboy. Racked over more sediment than I like. I will rack over again in 3-4 weeks to get rid of most sediment or less and add my handle of bourbon. Used white liquor for my air lock.

Racking over after 7days in the primary

Berries seem to break down to a pulp. Color has been very deep and vibrant in previous batches. Thanks for the advice. Y’all talked me into pushing the berries down. Seemed to ramp it up a notch. Pretty vigorous fermenting today. 3 days in.

This is my 5gal batch recipe. Just filled the bucket up with water. By the end of the 7th day initial fermentation the strawberry’s are smush and floating. So when I rack over the must to a carboy I top the carboy up to the top. After the less falls out and I rack over again in a month or so...

Sprinkle sprinkle EC-1118 on top. I will not touch for 7 days. I will get my ear close and listen for that satisfying bubble.

If I open a bottle of wine homemade or store bought. High end or low end wine it goes bad or has bad flavor after a few days or 5. Why doesn’t wine aging in a barrel with a wooden stopper. Especially opening it month after month to test the flavor. Not that I have any experience, just...

For folks that may be new or intimidated by the process. This will be picture heavy. 5 gal bucket of berries weighs roughly 25# Trimmed and chopped roughly 20# Now we have room in the 5gal bucket for some ingredients. This is a dessert strawberry that comes out high ABV with a little...

Or soaking in cherry husks. Maybe I cannot remember.

I would like to compare notes also. Mine is a mild pink yellow color. Blacksmith recommended a little cherry juice. I think I will try that when the melons [emoji525] are ripe. My 2018 watermelon [emoji525] is good. Just hoped to keep the pink color.

Yep. Get rid of it? I would trade the wife before the wine[emoji2960]

Bulk aging in my opinion 7-12 months really let’s the less fall out before bottling. I’ve bottled after a month in the carboy and came back to check the bottles under my house a few months later and they had less stuck to the side. I store my bottles on their side. So if I bulk age in the...

In the primary just throw a clean cloth over the bucket. No need for a lid and airlock. First 7 days anyway

I looked into a print/vinyl shop. I’m a cheapo and opted out of labels. I spent some time designing a few and had them in pdf ready to transfer and print and it was still crazy per sheet of labels. So I use wire tags and hang them from the neck for gifts. My bottles are color coded for the...

Nope. Works just fine and has a better flavor imo

I hear you. I didn’t mean to come off as just keep it simple. It’s hard to mess up wine as long as your sterile. I do know from experience that blue berries are complex and make a great wine without much other than blueberries and sugar. A little tannin does add the body and bitter chalk “red...

EC kraus Recipe. Google it. Don’t over complicate it. Cheers https://eckraus.com/content/blueberrywine.pdf Your yeast is fine. You can sub the tablets for other wine and must sterilizing products.

Even in fruit with the bucket full of fruit and sugar mixed in what water it will hold. Once I pitch the yeast, sprinkle on top I cover it and it doesn’t get stirred or messed with for 7 days. It bubbles and the yeast grows and sinks it self. When I rack it off the fruit and top carboy with...

What did you fortify with. I did some strawberry bourbon last year and it’s great.