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So I got about 6 quarts of blackberries threw them in the food processor and got 3 1/2 cups of juice for jelly! I have about 2 cups of juice and all the pulp/seeds in a cheesecloth. I was wonder about throwing them in a gallon jug and finish with some water and make some wine? Will that work? Is...

I have a 5 gallon moscato going and it was bubbling just fine (CO2 going right to left). Last night it had evened out, but this morning all the liquid is back on the right side (opposite of when fermenting). I am sure it is fine and going to rack it today, but curious as to why that happens.

Not a burn in the back of the throat - just a very strong honest flavor, very strong.

Thank you.

My son recently made a mead from a rather dark honey and the honey flavor is a little too strong/harsh. First, is there any way to tame it down some? Second, what is the best type of honey to use to yield a smoother and not as strong/harsh flavor?

It does, thank you!

I wasn't real clear in my first post, I saw a video and got it started, but it didn’t know how long it takes to finish. It is bubbling like crazy, I just don’t know how long to leave it when fermentation is complete.

Has anyone ever made a red Zinfandel. Looking for recipes, helpful tips, how long it takes - I have a quart of Zinfandel grape concentrate I am using.

I am happy to say, the cranberry has taken off and working like crazy. Thanks for all the help!

Got it. The juice was a 100% cranberry juice - cranberries and water. It has a lot of sugar in it, but I just checked it and the yeast is finally working, there are bubbles everywhere!

Nope nothing! I checked pH - it is about a 4.0

I started a cranberry on Sunday - about 1.5 gallons. The recipe called for 2-3 lbs of sugar and the juice was unsweetened Checked spec gravity and it was a whopping 1.170 (even had my son double check it), pitched the yeast and nothing. so last night I came home from work, transferred it to 3...

So, I am new to this, and we have been leaving the wine in the primary till it hits 1.000 then move it to a second container off the ‘lees’ or sediment. Should I be moving it sooner?

So far moscato and Riesling and starting to get into fruit wines - mango strawberry and going to start a cranberry soon

Okay thanks for explaining - so I think I have been doing things right!

Are primary and secondary fermentation done in the same container or do you transfer it for secondary? I guess I am not completely understanding the difference.

Should this work for post sweetening/flavoring - have already added sorbate and k-met.

Haha I am a newbie - don’t think I would be much help

Soooooo I started this wine on Saturday the 25th, checked sp grav today it is 1.000 - how can that be. Can it really ferment that fast, I mean obviously it did, but?/

Thanks, I will take a look. I am a biology/chemistry person and like to understand what is going on in the jug!