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Quick question, do you have an address for the Salem Oregon location? It would be curious to see if someone who lived in the area could get them and maybe save on shipping, even though I realize that it looks like this will have wait.

I have made one batch of apple wine. I used mixed apples rather than one variety. I actually juiced my apples first and just used the juice as the basis for the wine. I think it turned out great. I back sweetened after aging to bring out more apple flavor. Tastes like a nice apple cider with a...

Update time again. I just racked the wine again. I am still holding solid at a half a gallon of the regular blueberry wine and 1 gallon of the dessert wine. The specific gravity has remained unchanged. I tried the wines and they tasted very thin. I am hoping this improves when I back sweeten...

So I wanted to provide an update. I did end up splitting the blueberries between two batches. I also added more blueberries so that I had six pounds of blue berries and must for each batch. The dessert wine had an OG of 1.10 and the regular blueberry wine had an OG of 1.080. For the first week...

So I have taken the plunge and have started two different blueberry wines. The first will be a dessert wine style, thanks to the suggestion by @Scooter68 and the second will be a regular blueberry wine. Both are aiming to be about 1.5 gallons at start of fermentation. I had thawed 7 pounds of...

This is great news. Does anyone have a recipe or information on how to make a blueberry dessert wine that @Scooter68 recommended? I would like to try that. I just started thawing the blueberries so can start that batch soon.

I also use the headspace eliminator from the all in one wine pump and it works great.

That would be good to confirm. I read he had lifted the lid but you are right more information would be good.

However th foaming during the checks indicate that fermentation happened. Have you tasted it. While that won’t tell you if fermentation is done it will tell you if fermentation occurred. You might rack the wine (which means to move the wine from one vessel to another but minimizing the...

Thank you for the advice. I like the idea of doing two one gallon batches. Would you ferment together or separately? Either way I will probably risk a little dilution to add enough water to compensate for lee loss after at least primary fermentation. Since this is my first batch I will probably...

Thank you for all of the information in this thread. I have about ten pounds of blueberries sitting in my freezer and I am getting ready to start up the process. The logs were helpful. I just finished a batch of apple wine that came out really nice. I used honey crisp apples as the apple...

Happy New Year all! I hope 2019 brings joy and great wine!

I have not measured TA yet as I don’t have a means of doing that. I don’t know that I have the resources for those test kits.

I started my first batch of wine from grapes. I got 25 pounds of Riesling grapes and crushed and destem mrs. The pH measured at 3.2 and SG at 1.100. I added k-meta and waited 24 hours and pitched yeast. I let primary go for a week and it stayed at lower fermentation temperatures. I didn’t see it...

The fruit is less because this is a quick wine rather than a long aging wine and the fruit blend provides a general flavor to the wine. I used four pounds for three gallons and it tastes great. It blends as it has aged in the bottles.

That is a very good point meadmaker. I will admit I am still new to this journey and have a lot to learn about tannins, nutrients and various fruit.

This is great feedback. Thank you. I have a young child at home so I am lucky to get a few hours every once in awhile for this hobby [emoji3] so that helps with the patience. I will definitely document and label so I know which is which. I would also add continue to contribute and add to this...

So my freezer is filling up with various fruit that I am looking to turn into wine. I have in the past looked for threads on specific types of fruit to read what recommendations everyone has for that fruit. However, I don't know that I want a "recipe" for each type of fruit and would rather...

So after primary is done and racked into the carboy I notice fine lees settle out. When I go to rack off those lees I notice I am also leaving a thin layer of good wine behind in the old carboy. Is there a way to get this good wine without the lees? Or is this layer of wine a sacrifice to...

Yes you can use campden tablets. Use one per gallon to get an equivalent amount of sulfates. Make sure to crush them before hand to get them to dissolve better.