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Kevin are you from Mississippi? Just seeing if anyone on here lived close to where where I call home.

It was to dry, for sure going have to make it sweeter and I'm not real sure what degassing is. Was thinking of adding muscedine juice to the wine to sweeten it up a little. So I just stabilize the wine with stabilizer and campden then after 24 hours pour the juice into the 3 gallons a little...

Got my SG reading its .990 tasted and its really dry and quit strong. I don't have any way to test the acid. I did ad some honey to the glass and made it taste a lot better how do I know how much to add to the batch so I don't get it too sweet.

I did add sugar 5.25 lbs

6 lb blueberries 3 cups of red grape conc (added at bottling) 2 ga 10 cups water 5.25 lb or 5 lb 4 oz sugar 4.5 tsp acid blend 1.5 pectic enzyme 1.5 energizer 3 campden tabs 1 pkg yeast I added yeast after 24 hours of campden then stirred and squeezed bag everyday until it quit foaming like...

I am very new to this. My first ever batch is 3 gallon blue berry. I may have all ready messed up. I didn't get a SG reading when I started or when I racked after the first 7 days. I know more now, and was wondering what I need to do?

Just started the process of learning wine making this summer. I am one month in on a 3 gallon batch of blue berry and muscadine wine any advice or warning would be much appreciated.