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You can also let it age longer and see if the bite mellows out with a little more time. It's not fancy, but when no one is looking I have been know to sweeten mine by the glass just adding a bit of sugar to the glass.

It sounds like you have an airlock on it. Are there any bubbles coming out of it? If so how fast are the bubbles coming out? If not, how long has it been since you saw a bubble? That can give you a general idea, some times they bubble forever releasing CO2 even though they are done fermenting...

A pound a gallon is a good place to start with your F-pac. You can always adjust to your tastes. The best way to store it is in the freezer. Or you can freeze the berries and make the f-pac later. Yes anything you add may effect clearing. The sooner you add it after stablalizing the more...

It's been in the bottle about 9 months...Might be about time to give it a try.

Saline solution is a little less painful then wine in the eyes. It might help that burning sensation too. Save the wine for drinking my friend.

3 Cups coarsely chopped Dried Shitaki Mushrooms 1/2 cup freshly toasted sesame seeds Poured boiling water over mushrooms and sesame seeds then let sit out covered over night. Juiced one organic lemon and zested 2 tsp of yeast nutrient 1 cup of tea made with two jasmine tea bags 2 x 64 oz...

Your best bet is to boil the banana in a little water till you have a soup. Let it cool and add to the must.

Here is a good step by step with some basic wine info. Most of the "cheats" at the end only seem like they'd matter if you stick to making tea wine. Hopefully you'd only use this to start from :) It would be nice if they get around to writing up part 4 though... Part 1...

With out hydrometer readings it's hard to know when fermentation has stopped. What are you using for an airlock? After about the first week things slow down and you can only see activity in the air lock. What temperature is it at?

Without a hydrometer how can you know what the Alcohol percent is? Four cups per gallon should make it much stronger then 5%.

I try to keep Urea out of my pee :slp They both should be fine. I like to think of more ingredients as more types of food for the yeast. I don't know how true that might be but I have used Fermax and it works great.

Does your kit have any further additions to it? Some come with a F-pac or similar which might finish it off, or you can consider adding one of your own making. Degassing hard might drive off some delicate flavors but it shouldn't make the flavor flat.

If you're SG is 1.010 and you're still getting bubbles, it is still fermenting. Wait longer, day 5 is far too early to think about bottling. For personal preference bottle vs. bulk aging is more of whether I need the carboy or not. For most wines I do not think you can tell the difference as to...

Just returned from a trip to Arizona for a wedding. Getting ready for a trip to Idaho for another wedding next week. My tea and concentrate wines were doing great when I got back; as were my baby chicks, and most of my garden. Taste tested some of my Shitaki wine, pretty good. Started some of it...

Lots of people use the hand pumps to degass. I doubt you could make a vacuum strong enough with one to break glass. You might be able to suck in a plastic better bottle and spill wine everywhere. Most peoples electric pumps are medical grade aspirator pumps and can pull quite a strong vacuum.

I use Lavin 1116 for most fruit wines. It is readily available locally and works great.

Rack it off the lees, wait a week or two, bottle it, wait as long as you can at least 3 weeks to get over bottle shock. Then drink it and enjoy. :try

My blueberry took four days with V-1116. In my experience Lavin yeast works QUICK and 1118 is like a rocket. I believe blueberries have natural benzoate that can make them difficult to get going on occasion.

Lead glass is quite weak. They would not use it to make functional items. It is mostly used for art applications.

Have you been stirring it? Without a Hydrometer it's hard to know as it can still be working and not bubbling. I say just re-pitch your yeast, a starter would be best. How did you add the yeast?