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At this stage in your fermentation, introducing oxygen is the least of your worries. O2 would aid in yeast growth (bidding). Hence forth avoid the O2. Apparently I have bought the same press to use on my larger batches of fruit wine as you have. Isn't Alchemy fun?

@Gilmango: Story of the Schitt Family For some time many of us have wondered just who is Jack Schitt? We find ourselves at a loss when someone says, “You don’t know Jack Schitt!” Well, thanks to my genealogy efforts, you can now...

@EdtheWino Measure width and length of spring. Check with a hardware store or contact LabelPeelers or any LHBS.

@Billdean with 9 pounds of fruit, I think a 5 or 6 gallon batch will be just fine.

@Grape Expectations you'll find that patience is a virtue in this hobby. May I suggest going for a larger batch next time, say 3 gallons. That's 15± bottles. By the time you get to #12 there will be some aging done. Don't give up.

@bstnh1 not sure I would want to live in your neck of the woods

@skylieq welcome aboard and enjoy the venture.

Yup, you do. 2 cups sugar, 1 cup water and 2 tsp lemon juice. Heat to a simmer (do not boil) for 30 minutes. This process hydrolyzes sucrose into glucose and fructose. It is suggested to not use this to backsweeten the wine since it encourage fermentation.

Invert sugar sugar is easier for yeast to consume.

I have had 2:1 sugar solution on the shelf for over a year. At this concentration (2:1) it acts as a preservative just like honey. If it crystalizes, the room temperature has dropped. This has happened to me. Use the supernate (the liquid part) for sweetening.

Thank you, @Rice_Guy

Can you name one of them?

I manage a glass a night, mostly. There have been the occasional day or two when I skip that glass.

Good detective work, but I would not use a primary bucket to do secondary ferment nor snap down a lid on the primary fermentation. even with a water trap. Yeast needs oxygen during primary fermentation for yeast propagation. For secondary fermentation you can not rely on a good seal for the...

Yes to all. I treated it s if it was fresh berries.

7 yo elderberry at Christmas 2022.

@Ericphotoart: I have started chokecherry (aronia) concentrate from Coloma Frozen and it has stalled at S.G. 1.030. Twice have tried to restart fermentation. Go figure.

@Rice_Guy, @ChuckD : decolonizing OR decolorizing? I am at a loss as to what we want to do to this person's wine?

12-ish months. Best to keep records as you taste test them along the happy trail.

@cmason1957, @Ericphotoart Last week I diluted two quarts of aronia concentrate (Brix 65) to 7 quarts per the Coloma Frozen Food website. I had to add 13.4 oz of sugar to get a Brix of 22. I worked out several ways but fell back to what I just wrote because at each step I was sure of the...