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Welcome aboard. Deja vu-I lived this experience recently. My first batch of pineapple wine looked like your pic and smelled like you described. It turned out reasonably well, however I decided to leave pineapple wine making to those who truly admire its unique taste.

Invest in a floor corker if you plan on bottling 50+ gallons per year or selling your wine. Other than aesthetics, there is nothing wrong with an off balance cork. If you stay with the wing corker, soak your corks for at least a half hour.

Added another 6#s to the must and pitched the yeast...skipped the beets, maybe next time. Thanks for the advice.

Forget the condom and use a diaphragm...aka stopper

I share similar sentiments. Make enough wine to enjoy in different stagesun til you find what timing works for your liking. I think you will find that your wine will taste just as good today as it will in a year, so long as you did not load it with tannins and acid blend. My first batch of...

Thanks for the welcoming and the advice. It is by design to tame the strawberry flavor, however, I still prefer to make an inspiring wine. Is this batch in jeopardy of being bland? If so, is it still possible to add more berries to the must and will this affect the timing in regards to adding...

Using a recipe I came across online, I began prepping a strawberry must that includes 9lbs fresh strawberries, 8lbs sugar, and water to top the must to 3 gallons. The must at this point was a vibrant red color and a s.g. of 1.094. Next, the recipe called for acid blend, tannin, nutrient...