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No, It's only been a few days and I was going to wait a week to check the SG again. It is still fermenting rather aggressively. I am also thinking that perhaps I could put a mesh bag into the opening of the carboy and the end of the racking tube into the bag, securing it so the whole thing...

Thanks Rembee. That sounds like the way I have done it in the past. I just wasn't sure if a stray blueberry or piece of fruit might get sucked up in the cane. I put the last of my wine to rack in a jar in the fridge, too. I have never put it back in the carboy though. I just call it my BOB...

The bottom of the cane on the up side or the down side of the tilt? I don't know if this fruit will float or sink by then. Seems like it would float but I don't know.

This is the first wine I've started from actual fruit instead of juice. I have 5 gallons of blueberry and 2 gallons of blackberry that I started 2 days ago. The fruit is in mesh bags. I've been stirring and squeezing the bags twice a day . I am wondering if there is a way to keep the fruit...

That runner at Lowes might work for me. I will probably be making a run to Lowes in the next month or so. We don't have one here so I have to run to Bartlesville. I have a few other home improvement projects on the burner so I might just take care of several at one time.

Hi TD Fermenting! I have made two batches of wild plum wine now. The first batch cleared well with time. The second batch I just finished bottling this week. (see the thread titled "Well that made a mess!". That was one bottle of my plum wine! Anyway, I think you have done more wine than I...

I use the "All in One" to bottle it leaves all the headspace about the same. That looks like a good idea. Actually there are several good ideas here. I think I will get some of those and then use the plastic tote under my corker. Is there any problem cleaning the joints on that when there is...

I haven't been on this site much for a while. My wine has just been aging in the carboys. I decided to bottle some today to get ready to start some new batches. Why on earth would this happen? It wasn't the neck that broke and it wasn't a screw top. The middle of the bottle broke as I...

That sounds really good!

My chickens made short work of those rotten pears.

Well my pear harvest did not go well. Unfortunately I picked these pears a little too early and they did not ripen before they started to spoil. It might have to be a project for next year.

I think I have a batch I'm going to dump. I can't seem to figure out the taste, but whatever it is does not taste good at all. My first batch of gewurztraminer has a bit of a yeasty off taste but it is definitely drinkable. My failed skeeter pee that I rescued and now call it "lemon-elder...

It looks very nice! New Zealand-It's on my bucket list to visit someday!

Venatorscribe-thank you so much. I will keep all this in mind and will be able to refer back to it as I get this going.

Wow! Thank you! There's more information there than I am prepared to try. I'm a beginner and I'm not looking to make a sparkling wine. I've used the EC 1118 with success on all my fruit wines but shied away this time due to several people saying it removes a lot of flavor and I didn't want...

That was my guess but I wasn't sure. I just ordered some 71B yeast. Do you think the cote des blancs would be much of an advantage over that? The area when I will be fermenting stays 68-72 degrees. It's in my basement.

Wow! Great suggestions. I plan to freeze the pears as they ripen and use as little water as possible. I have some grapes (a small amount) that I was thinking of adding to it. I have acid blend and will look into getting some yeast as you suggested. Thank you!

"Cotes des blanc and 71b" I am wondering what advantages these are for pear wine.

I don't know what I have and have no idea how they will turn out. I've read a lot of posts that their pear wine has turned out weak tasting so I want to try to use as much juice as possible and little if any water.

Daboyleroy that looks good!