Recent content by Wnimens

Thanks! I think I will post my recipe next time for feedback. Already all the advice on here has been wonderful. So the excess sugar just inhibits the yeast, but will not kill it? Hopefully it will start in the next day or two then! (fingers crossed)

I used wild blackberries. I pureed them as I picked, so I ended up using 19lbs puree. I think this equates to ~5lbs/gallon when you take out the seeds/cores. I haven't taken a pH measurement. Do those pH strips work for wine? What pH do you typically target for fruit wine? I was reading that...

Thanks for the reply! I think that is the lesson I learned with this one - use the hydrometer! :)

Hi - thanks for the relpy and advice! So adding the fruit juices dilutes the sugar content without watering down the flavor?

Thanks for all of the detail! I definitely wasn't targeting jet fuel haha. The issue I ran into right away is that it never started fermenting. The berries in this batch were much more ripe than my last. So I ended up adding a gallon of water. This got me down to GS of 1.101. I also added 1.5tsp...

Thanks! :) So much great advice here. I am really looking forward to learning on this forum!

Hi! I am making my second 5G batch of blackberry wine. I followed the same recipe as my first batch, but I think the late season berries had a lot more sugar than the early season berries I used in my first batch. The Sp. Ga. was 1.132 and after 24 hours, I am not getting any fermentation...