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I'm planning my first batch. Blackberry (1 gal), from frozen berries. The idea of trying to efficiently degas in a one gallon jug does not appeal to me. However, I've seen one process that I like: 1. Transfer the finished must to a bucket lined with a mesh bag; 2. Strain using the mesh bag...

This is all good stuff. I'm so belt and suspenders.

I'm about to start my very first batch, ever (1 gal carboy), of wine. Blackberry, with most steps from the DDDB recipe found on this forum. Just a couple of quick questions... 1. I intend to use frozen berries, a la HEB/Kroger/Walmart/etc. Are there any special precautions to be taken...

Just curious...did you use a mesh bag in primary?

The instructions on my package of K-Meta powder says to kill wild yeast add 1/4 tsp per 6 gallons. I can do the math, but I'm at a loss as to how to measure out a 0.042 tsp dose. How much K-Meta do you add to a 1 gallon batch?

Any advice would be welcome! Not listed: two 2gal buckets w/lids, spray bottle(s), big spoon. Thanks! Check out my list on Amazon

I sure would appreciate any advice regarding my start-up equipment/materials selections. Not listed: two 2gal food-grade buckets w/lids, spray bottles, and a big spoon. Thanks! https://www.amazon.com/hz/wishlist/ls/3E4O9027J1KNN?ref_=wl_share

New student of wine making about to take the leap towards basic small-batch (1 gal) sweet wines. I have so many questions!