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I have heard that for proper aging and storage you need at least 11%or so to ward off microbes.

Thanks. I guess for my next batch I'll hold off on changing the acid until after primary. And I realize the must isn't generally that great tasting but I was thinking that the taste of the must might somehow correlate to the finished product.

So I have started my first batch of wine: basic blueberry. I used about 4 lbs of fruit with enough sugar to start at SG=1.09 and TA acid =.5%. I pitched the yeast on the 21st and have been monitoring the progress and taking notes. last I checked this afternoon SG was 1.029. It was still fizzing/...

meh... make a one gallon batch and if it seems to start to turn for the worse, pitch it and move on to something else. I would use cheap ingredients that will still make a decent product so that you aren't wasting money if you have to throw it out but at the same time won't be bad if it works...

I am an engineer and a man of science. Figuring out how to make different products by changing the production methods seemed extremely applicable to wine making. I just started my first wine (blueberry) and plan to stick with that fruit. My plan is to sort of master one or 2 fruits at a time...