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not sure why you always use bentonite. I use pectin enzyme at primary to help break down fruit. if after secondary 1 month if haze I might use bentonite and more pectin enzyme but not usually. time. usually settles everything clear. the gross lees and residue after primary is drinkeable...

The pulp from the fruit? did you use a mesh bag to filter before adding to the carboy? some fruits i lose about 20% voulme

That's a lot of bubbles. I've never degassed my wines ever. after bulk aging 6. months I've never had more than a few bubbles even if shake the wine vigorously. wonder why your wine has so much gas. do you ferment it too hot, or do you mess with lower and raising ph too. much. if add acid...

I made a blueberry, Cabernet Sauvignon blend was nice. and a mango peach Chardonnay perfect for brunch

Many people make homemade things. let them make things their way. but if you really want to make a commercially viable product not just homebrew, I'd use a more precise recipe. Mascerating the berries I'd use raw sugar not syrup. if mashing the berries first, then simple syrup is good...

I prefer bentonite. vegetarian vegan friendly is definitely something to consider nowadays. if the tannins are too strong, bentonite and cold chilling the wine then racking will help. but then will need to age longer and add more tannins but control them better next time.

put 10 large marbles or ceramic beads into a fooodgrade plastic sleeve with string. this should raise the level 1inch. racking into 5 gallon would be best and enjoy the leftovers now

I actually use brandy from wine that was lower quality. I normally only fortify wines that were too sweet or were less than 12% alcohol. most of my wines i aim for 13 to 14%.

my experience with BlackBerry is I needed 2 times the fruit i did with blueberry or raspberry probably close to 18 pounds for 5 gallons

I take a few liters of the juice sweeten it and freeze and add the the wine to back sweeten it instead of simple syrup. you said you'll have 100 pounds of both types. will you blend them

Milk. solids can separate, I imagine powder cream is used instead of fresh creams, most diy recipes don't seem to have shelf life

Yes I have 600. liter stainless steel tanks. after transferring from 1k liter primary fermentation to stainless steel tank will do tank to tank transfer filtering it once. . I have a filtration pump but when I transfer the next time for bulk aging tank to tank transfer wanted something that...

I'm. trying to. buy a vacuum transfer pump for transferring from. 1000 liters stainless steel tanks. but as I live in China I'm. never certain what to get here. finding the right things is tricky. this can transfer 40 liters a minute, they said it's food grade

i use Pectin enzyme and not sure why you added lemon. should check the ph. hibiscus is acidic enough usually. your low photo could be a factor. in stalling. also might go to metric weight for sugar and hibiscus, that way you have more precision. things done in a percentage can be scaled...

If you will sweeten, for topping up, make a small amount of hibiscus tea and add sugar if back sweetening. if your alcohol level are low.adding , juice will lower more. can add brandy or other alcohol to raise it.

I used Bentonite, it really removes lots of strong tannins, you might need to reoak or add tannins back. if you have a cold place to store them it helps drop sediment and unwanted flavors. unbottle and put back in. carboy. let sit another month and test again before bottling.

Why not mascerate your Blackberries and pour the sugary syrup with the BlackBerry flavor. won't dilute anymore than simple syrup and give you flavor. personally I try to start with a high abv 15 percent and then back sweeten with juice gettiny around 13 abv final product

I took a few kilograms of dried hibiscus flowers, steeped in 5 gallons of water and about 6 kg of sugar. I also steeped 2kg of black tea about 10 gallons. I adjusted ph, before making a yeast starter. 1st batch 5 gallons is just black tea, a little lemon and a hint of ginger. 2nd...

800 days for 11 bottles seems like a lot of effort, would you make it again, was it worth it?

My blueberries are bought frozen. no additives or chemicals it says but never really know. they stall around 11 percent ABV. then finish off to dry 14% in carboy takes about a month. but my fresh peaches, plums, cherries, grapes ferment dry in less than 2 weeks with same conditions...