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I started with a 1-gallon batch.

No, that's 1/4 cup sugar dissolved in 1/8 cup water, then measured out by tsp.

Ok, boys and girls - after 3 months of aging, finally back-sweetened today with 2 tsp. simple sugar after doing a degassing just to make sure. Will let that sit a while and test to see how it turns out - maybe a month or so, unless any reason I should let it go more. Big decision is whether to...

Exactly the advice I was looking for, thanks!!! And just ordered more blueberries for another try, this time instead of 4 lbs. blueberries and 1 lb. blackberries, going to try 8 lbs of blueberries with less water. Experimenting is fun!!!

Ok, so at 2nd racking wine was at .990 SG and no activity, clear. I plan on back-sweetening to 1.000 (just as a guess). I plan on doing this in a week or two.

How will I know when it's ok to bottle then? That's the confusing part. I thought that after it is stabilized it's ok to cap or cork.

Another question regarding this batch - since I have added the stabilizer at this last racking - after 4 months of secondary - can I cap my gallon jug for aging or do I still need to keep the airlock?

Thanks! Now I want to start another batch, maybe some good red. Thinking about stepping up to 5 or 6 gal batch, and buying grapes online? Not sure of the cost though, may be an issue.

2nd Racking done tonight - topped off with Arbor Mist Merlot Blackberry and set in closet to finish. Not tasting much of the berries, still @ .990 @73 degrees. Was sitting all this time on my kitchen counter, so exposed to probably more like than optimal. Wine was definitely clear. Dry, but not...

I have the smaller bottle just to top off with after all the racking is done and bottling starts - I plan on giving it 2 months and see how it is and then rerack into another carboy and then let it sit until maybe Thanksgiving or so and then try bottling. I am guessing I will have to...

https://i.imgur.com/zuQ8hpt.mp4

There is still a lot of activity, if it is done fermenting. Also a whole lot of sediment, especially in the wine bottle.20200304_145019 by AlphaGrayWolf posted Mar 4, 2020 at 3:05 PM

K-Meta again?

Secondary

Wow, only 6 days and SG .990... ph 2.97 I guess it's time to rack to 2nd...

I pitched maybe half a pack, thinking I am going to start a batch from grape juice as soon as Primary done on this batch, will use the rest in that batch. Sealed in ziploc bag

Ok, I pitched the yeast last night and I am thinking there may be a leak in the lid seal somewhere, because although I can see the head on the must when I open it, the airlock water goes down only so far and holds. I am assuming this is because of the fruit as opposed to starting with juice...

They opened, yes... but I can't add or change anything without "unlocking" the sheet...

This file is password protected?

Ok, I ordered a ph tester to test it, should still be able to pitch yeast today.