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Sounds like you have a plan!! I may buy some more of the frozen bags and do a desert wine [emoji485]

I wouldn’t sweeten just yet if you are wanting it to ferment to dry. What was your starting specific gravity? On another note our grapefruit wine hasn’t cleared yet. Is yours clear ? Cheers!

Following

Also if you are wanting it to ferment dry and you think temperature is an issue maybe move it to a warmer place for a few days

I wouldn’t restart fermentation because at 0.999 there isn’t much sugar there to ferment. Was there any sediment in your sample when did the SG reading? We made a grapefruit wine right after Christmas and I strained the sample through a coffee filter to get a more accurate SG reading. If...

Henry. Our 2 year old RedBone coon hound

good morning Glory !

In case anyone is interested. I used a bag of this fruit and cacacoa nibs by adding them to a carboy then racking over a triple berry wine onto them. Left for a week then poured through a strainer bag. Still needs some aging but the chocolate taste comes through at the end. Very interesting wine.

What a fun thing to do!

Welcome. Missouri here. Cheers!

Awesome !! Fierce even.

Hello Peter and congrats on your winemaking hobby. This forum is a great place ! Welcome aboard !

Thanks. Was just looking at fine vine wines. Will check out label peelers too

I may have to order this kit [emoji106]

Thanks for the update... can you smell the marshmallow yet? This kit intrigues me. I love marshmallows

Will you top up with something after adding F pack? We had a kit that just didn’t bring the total level to where it needed to be .. thank goodness we had a bottle of something similar to top up with on hand.

We started our blueberry September 19,2016. It was still harsh in June 2017. We bulk aged, did bench trials and back-sweetened and bottled in August 2017. We had tasted it in June 2016 and it was still Harsh. Maybe we use more blueberries than necessary ? And ours didn’t come around as...

Yea you would think it would ... I wish it would too