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I have about 20# of blueberries that are starting to slightly mold. Are they still good for wine? Wash em, throw them in a bucket, add water and kmeta, let sit for a day, then add sugar and ferment?

Thanks for the replies. I have much yet to learn... So having a higher og can lead to a lower fg? Or is it that the way I produced the sugars made them more fermentable? Anyways, this is not going to taste anywhere near what I was aiming for. Any recommendations on tweaking it yet? Maybe I'll...

Biab 5.75# wheat, 5.25# pilsner 20 min @ 115f Decoction 90 min @ 154f 5.5 gallons Og 1.062 Wlp300 5 days at 62f Fg 1.006 Why did my final gravity end up so low??

When I delabel wine bottles I use Oxiclean, set the bottles upright in a tote, fill the bottles with oxiclean water, and then fill the tote with oxiclean water to just over the label. This works well for me. The other day i was at my brother's, and he just submerges his entire bottles in a tote...

Bottled a batch of cider last night and all I was getting was foam. Background: 5 gallon corny keg stabilized backsweetened cider carbonated @11 psi 1 month @38° Equipment: blichmann beer gun 11' 3/16 for liquid line Brand new gauge set I have tried dispensing at every...

Thanks for the "figure it out yourself" answer, good questions for any recipe in question. You cant make good tasting wine without good tasting juice. With that being said I guess I was just wondering if anybody had success with the specified varietal.

What kind of plums have you used for plum wine? I can get California Plums for 1$ a pound right now and I'd like to know that they can make a good wine first..

Bottled a batch of cider last night and all I was getting was foam. Background: 5 gallon corny keg stabilized backsweetened cider carbonated @11 psi 1 month @38° Equipment: blichmann beer gun 11' 3/16 for liquid line Brand new gauge set I have tried dispensing at every pressure...

It's a year old. Don't know what if anything should be replaced. It's for a pumpkin stout. Everything is in a sealed bag but the grains are covered in something black and don't know if they should be...

I will be trying this on my next batch of ciders. I'm going to backsweeten with it rather than trying to ferment it...

Okay I'm in the process of doing the freeze/thaw thing for 140# of rhubarb (cleaned cut and cubed). I'm guessing I'll end up with 7-9 gallons of juice. Does anybody have a recipe using juice only? I was thinking of doing a batch all juice and reducing the acid with potassium bicarbonate and then...

Hard to get a good picture in the blue carboy. It's brown like the top layer you can get in an initial fermentation.

White grape peach strawberry. Stabilized a week ago backsweetened 2 days ago. Has this brown stuff growing on top today. What do I do??

Yes they are pretty long and when I can I will be cutting them down to near nothing. I will have to pick up some growlers. Unfortunately they are all different flavors: blueberry, strawberry, peach mango, and plain. Thank you very much for all the great advice!

new to the whole kegging thing. I filled 4 used corny kegs with cider, carb'd them at 30psi and let them sit a while. I will be using a beer gun and noticed the pressure will need to be down to 5ish psi for dispensing. 1 keg has a pressure relief valve. 1 looks like it might with the pull...

The last several batches I've done I brewed 6+ gallons in the primary. I have a multitude of 1 gallon containers as well as beer bottles of extra wine. The problem is I get stringent on using the additional wine I brewed specifically for topping off because I want to bottle it for drinking :D I...

thanks for the reply. I was more-so wondering if anyone has any personal experiences with topping off with too much water. And how much is too much.

I know of all the alternatives to filling up headspace with water. My question is how much water do you consider to be too much? Last night after my first secondary rerack of a strong flavored cherry wine I filled the headspace with an entire bottle of bottled water. This diluted the batch by...

Anyone from Wisconsin going to get some of these? Darn, I'm in Green Bay I would love to get a couple boxes...

I have bottle carb'd 3 different 5 gallon batches all bulk aged for different amounts of time. Every batch was ready to pasteurize at 4 days. Ayres01 Do you work at Ayres Associates?