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It's been a while! This batch came out well, maybe a little light in flavor. Overall very drinkable would have been smoother if i had reduced the amount of initial sugar by a cup or two.

Day 49. Racked again. Clearing nicely with some residue at the bottom. Tart!

Day 26. I racked it into a sanitized carboy adding from the gallon to top up to the neck. The rest is now in a 750 ml, both with airlocks. Everything smells great, even what is thrown down the sink.

Day 22. Still fizzing away. Airlock is bubbling, too. There is some scum where the wine meets the shoulder of the carboy. Smells great, nice red color.

Day 11. Yesterday I transferred to a 6-1/2 gallon and a 1 gallon glass carboy in the wine closet. Still fizzing and bubbling away. SG was measured at 1.030. Still plenty of CO2 to protect the large headspace. Nice red color.

I ended up with just over 6 gallons with the fruit bag in. It's been fermenting for 5 days now, today I pulled the mostly empty fruit bag out and poured the side gallon back in. It's got plenty of foam and wood chips which I stir daily. Should be a few more days until I transfer to a carboy.

Here's a highly modified recipe from Gene Spaziani's book The Home Winemaker's Companion: Blueberry wine from fresh blueberries. Only I used 12 lbs of store bought frozen and 1 lb of frozen mixed berries. 10 lbs sugar, 10 drops pectic, 1-1/4 tsp yeast nutrient, 5 tsp acid, 1-1/4 tsp...

Freshly Bottled

That's the one I got! Check my post in Kit wines. and tell me more about your process.

MichiganPaul, That's why I want to add the backyard fruit. There are two recipes on the can, one for 3 gals and one for 5 gals. I want to get 5 gallons out of the kit, the added fruit should make up the flavor. I've also seen where some home winemakers add stems from table grapes, as well as...

Hi Scooter68, I agree I should have racked once more prior to bottling. I added 1 egg white two rankings ago which helped it clear up. I did not sweeten it. I'll add a picture of one of the clear bottles when I get a chance. Now, on to the Black Currant kit!

Day 159 I bottled today into 25 750ml bottles. Corked most and used the cork/caps on a few. The last one was not full and a bit cloudy. The wine was clear for the other bottles, including some clear bottles. It's got a full bluish/red color. The aroma is nice. It's high in alcohol. It...

Thanks for your reply sour_grapes, I've not done a kit before. I understand what you're getting at, use the natural juices for the best final product. Unfortunately, I have only 2.5 gals of backyard boysenberries and the 96 oz of currant concentrate. To make 5 gals I'll need to add both water...

I bought the Vintner's Harvest 96oz Black Currant kit and I have 2.5 gallon ziplock bags filled with backyard Boysenberries. The plan is to add water and 'smoosh' the boysenberries then add sugar to an acceptable SG. Then add campden, wait 24 hours and pitch yeast. Any suggestions would be...

I racked it today into a carboy with 5 campden tablets and 1 egg white to clear it up. I tasted a sample which was a tad tart and a tad high in alcohol but good none the less. I topped off with a bottle of store bought cabernet. To answer your questions: I move to a carboy after the fruit...

Any opinions on measurements? SG = .996 TA = .625% PPT Sulphuric = 4.0 PH = 3.0 Thanks!

It's now day 59. I noticed in the past few days that the bubbling has slowed to about 1 airlock bubble per minute. I racked into a 6 gallon carboy with 5 crushed camden tablets. Measurements include: SG = .996 TA = .625% PPT Sulphuric = 4.0 PH = 3.0 It's tastes OK but tart and sharp, no...

Its at 11.94% and it's still bubbling away. I picked up some powdered cleaner and a spray bottle over at Pacific Brewing Supplies in San Dimas. I'll need to scrub/clean/sanitize a carboy for the next racking.

Day 35 Still bubbling. SG - 1.014 So it is again fermenting after it had stalled. It is less sweet to the taste. It is a bit warmer then it has been the last week or so. I'm hopeful it will reach dry.

Patience it is. If you notice the photo's I'm already in a glass carboy. Still bubbling away.