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Awesome thank you

I just picked up 3 gal of juice concentrate from glcc flavor. One each of blueberry,raspberry, blackberry. They produce concentrates on a large level for commercial wineries. Their is no water added, it's a 1+3 parts water concentrate. Their president told me it's as good if not better than...

I've purchased 5.5l wine bags before from homebrew heaven but they have been out forever. Does anyone know where I can get bags but not have to buy 250 of them?

Just racked out of primary. Stabilized but didn't add clearing agent yet. I'm going to back sweeten with frozen berry concentrate. Should I wait to clear after I add the concentrate? Didn't know if it would cloud it back up.

I've used Welche's frozen berry concentrate before

Ok so I have a batch of DB that is currently 3 weeks old. It's in a carboy and has been cleared. I'm ready to rack and sweeten. However I think I want to try an f-pac for some extra flavor this time. However after reading about them I should've added before clearing. My issue is I need this wine...

I did find some 1l PET bottles with caps for .35$

Getting a batch of Dragons Blood ready for a Fall break beach trip with some families. I was planning on taking the whole batch but I don't really wanna put 30 glass bottles in my car and deal with bringing them home. Is it possible to bottle in 2 liters? Then I could just toss them when I'm done.

So I just did a batch of all blackberry DB with 71-B. I really wanted a killer blackberry flavor so I got some of the blackberry concentrate from my LHBS that's made for beer or wine. BIG mistake! I even only used half the recommended amount. My DB now tastes like cough syrup. Bummer. Back to...

Does anyone ever check the ph of their must and attempt to bring it in range with other fruit wines?

I made a batch of white wine once from the seedless green grapes from the grocery. Worst wine I've ever had. YMMV

So just started an all blackberry batch. I used only 32 oz of lemon juice as some of the berries were kinda tart. I haven't pitched yeast yet. I have ec-118 which I normally use for DB. But I've ben reading up on blackberry wine and it seems most people use 71b-1122 which I also have. It seems...

Yup I've strained wine and beer through paint strainer bags when racking

If doing all blackberries should I drop some of the lemon juice due to be fact that those berries are so high in acid?

So blackberries are on mega sale right now. Anyone done an all blackberry DB?

Just wondering what others are doing when bottling. Thus far I've always transferred to my bottling bucket. Is this always necessary or can I just use my auto syphon and bottling wand and go right from my carboy? I sure would like to cut down some of my bottling time.

What kinds of frozen concentrates have people been using to backsweeten? I was going to use the berry blend.

Getting ready to backsweeten my latest batch. Ive just used sugar in the past but I would like to try some frozen mixed berry concentrate. As far a using it do I need to boil it down and add pectic enzyme? How much enzyme would I add? Also would I need to wait an extended period of time after...

Just filled it to 6g with water. Still some descent headspace in there. Even with that and a sanitized blow off tube it wouldn't work?

Just like the title says. I have a wine bucket but I just noticed it has a lot of scratches on the bottom. I would hate to get an infection and ruin a 100$ kit. I realize this wouldn't be ideal. What if I used a blow off tube instead of an airlock in case the fermentation gets too high?