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Looking back at the recipe, Maybe i didn’t quite follow exactly, although I thought I did. I scaled everything down for a 1 gallon batch, but, I used a full gallon of water in addition to all the other ingredients. I should have used a 1/2 gallon or so, added sugar, pectic acid, etc and then...

I scaled it down to 1 gallon and did follow recipe but added a about 10 pieces of French oak chips. I did only use 1lb of Walmart Triple berry for the gallon. Again, it smelled incredible in AF day 2-5. Have not added clarifier, sugar or solvated yet. Just hoping it gets where it should as far...

This is first DB run. It’s still in secondary clearing up a few weeks, so I have not backsweetened yet or sorbated. I did try a test glass on racking to secondary and was way tart, flat, etc. I added 3 teaspoon of simple syrup in the glass and it was palatable. Not fruity tasting or smelling...

Started first DB 3 weeks ago. Great AF with 1118 yeast. Racked to 1 gallon glass carboy and put on air lock. It looks good and clearing via gravity. However, it smelled awesome on AF, but aroma has declined ALOT and test taste at racking was bitter( honestly awful;). When does this get...

Hi I’m new as well. Is there a reliable resource/book on the winemaking process, clearly and accurately stating steps of process? That would help avoid a lot of 1 off key points I’m learning, but also missing. I would like a resource for charts showing good pH ranges, TA , SO2, yeast profiles...

Not yet. As we discussed I’m going to start the Wild Grapes California Cab this week and I ordered the WE Eclipse Lodi Cab2. Kit you recommended. That’ll satisfy me for a bit lol

Thanks for the replies. I think both are very valid. I understand the thoughts. Thanks

Do you not add potassium metabisulfite in Step 1? How are the wild yeasts in the fruit killed off so they do not overtake primary fermentation? I see why adding kmeta in Step 4. Am I missing something? Thanks