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Same here. I made a lot of batches using frozen fruits and never got stuck. Is your process exactly the same using fresh and frozen fruits? Kmeta, nutrients, yeasts ?

I got them from Stark Bros as well and they were very good. None of them died. I was able to order black current as PA is none on the "black list". This stupid law still exists and probably no one will be smart and brave enough to change it.

There are no stupid questions. This is the most friendly forum I've ever belonged to. Winemaking is not something you learn in high school so you will be forgiven everything (almost everything?)

Great idea. I have 2 red currant and 2 black currant bushes that I planted in 2021. In 2022 I had only a few fruits on each of them. I think it takes at least 3 years for them to mature. I also planted gooseberries at the same time but again they need about 3 years

I guess red currant is not a very popular wine ingredient. From what I heard red currant wine requires long aging, about 2 years so I am prepared for that. I have many other wines to drink in the meantime. So here is my recipe and procedure that I followed 3 days ago. At 5 gallon mark the...

I will be starting a new wine over the weekend and I am looking for some tips from someone who tried Red Currant. It's going to be made from Colomafrozen concentrate. I know red currant are quite acidic in range of 2.5-3.2 so some pH tweaking will be probably necessary but anything else I should...

It happened only once in the history of the civilization as far as I know when one guy changed water into wine but it was over 2000 years ago and it was a miracle.

Ha, ha. I would probably bulk age that long too if I had more carboys. I started with 2, 16 months ago and I have 15 carboys now. Still not enough.

If I started my wine making journey all over again, I would definitely start from a wine that you can drink soon after it's done like Dragon Blood. The wine you start now is full of flavor and will be drinkable relatively sooner than Pineapple Wine. And I know from my experience you will be...

I'm ready to order aronia concentrate this week and try it anyway. Did you add sugar, energizer, nutrients? How much concentrate per must amount did you use?

I did what was suggested. There is some pressure in carboy and bubbles every 8 or 10 minutes. The wine is in 68-69F room.

I transferred the wine to 5 +1 gallon carboys and 2 smaller bottles for top offs, Unfortunately no activity. SG still 1.030. It's difficult to check amount of sugar by taste since it is sour cherry. With a different wine 1.030 would be quite sweet. This one is very tarty/sour as tart cherries...

Thanks. The temperature is 68. I will use a degassing device I have to introduce some more oxygen but later in the evening. I still have a few years to retirement so I need to waste my time at work instead of making more wine😡

Today just a few tiny bubbles but no foam. I added 1 tsp of yeast nutrients. I run out of yeast energizer that might help. At this moment the wine is only 9% ABV so hopefully it will restart. If not maybe adding more sugar would be a good idea?

Strange thing happened. After a very good fermentation, all the foam disappeared as in previous post and fermentation stuck at 1.030. There is no activity. I made a yeast starter with EC-1118 and I added it just now. It is tart cherry so it's difficult to say if there is any sugar by taste...

It's still in primary. Yesterday was 1.030 so the fermentation is going very well. I noticed there is very little lees so I should not loose a lot of volume. This is a good thing about making wine using only juice. in my previous wine using Vintner's Best and 2 quarts of Passion Fruit...

After 3 days, gravity dropped to 1.074. Last night all foam disappeared but fermentation is going well.

No additional sugar.

So I pitched the yeasts last night and it started to ferment when I woke up. Here is my recipe which is the combination of different recipes I found and it is also based on two of my sweet cherry wines I made previously. 2 gallons of Montmorency tart cherry concentrate water to around 6.3...

I've made 4 batches of berry DB, 1 of them was triple berry and 3 of them were quad berry. I love quad berry version and it's my wife's favorite. My last batch was 10 lbs of Berry Medley from Aldi, plus 4 lbs of wild blueberry and 3 lbs of raspberry. It is the best DB so far. Amazing! Wild...