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I was wondering what your starter consisted of? Just sugar, nutrient and yeast like wine starters? What kind of yeast is best for the job?

For those who have made this, does 4 lbs. of figs give the wine a full body, or would it benefit in having more? Obviously a subjective question. But, I have access to an unlimited supply of figs, so I would pick more if it would be worth it. Also, what kind of figs were you using? I have Black...

I don't have a good scale at the moment, and am looking to figure out the volume to pound ratio for ripe blackberries. Any one have a good figure? I have 1 gallon is about 4 pounds... Sound right?

In so many words, putting your beverage in a cold place, (i.e. refrigerator) will help in settling out the majority of the sediment in your beverage, including the yeast. Simply reduces the haze. There will still be enough yeast in suspension for carbonating, if you were going to make a...

Has anyone tried putting peach leaves in with their peach wine at any stage? I'm racking my batch this week, and wondering what would happen if I added some to my secondary.

20,397 + 10= 20,407

I have a 5 gallon batch of peach wine that I split into two 6 gallon primaries. I put half of the ingredients in each primary, so I wouldn't have a very full primary with the pulp, and a gallon jug or two with liquid not in contact with the pulp. One of my fermenters has stuck, the other still...

One question to add here, which way should the slits in the tubing be facing? Up, down or does it really matter? I have seen pictures of both.