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This is my second year of making blueberry wine. This year I increased my fruit to 30 pounds for 5 gallons. I was going to use more, but my bag is full - actually had to put about 2 pounds of puree into a second bag. Without a wine press, is there any secret to mashing the juice out of this...

I'm getting ready to bottle my white scuppernong and want to bottle half (2 1/2 gallons) as it is, and sweeten the other half. Approx. how much sugar should I start with? I realize I'll sweeten to taste, but what is a good starting amount for 2 1/2 gallons?

No, fermentation is going strong. Just stinks.

Man this scuppernong wine is stinking up my kitchen. The wife is threatening to make me put it in the garage. I came home and thought we had a sewage back up.

Who has a recipe for pear wine they've tried and like? I want to make a gallon of wine and already have about 5-6 pounds of pears cut and in the freezer.

What's the best way to store my wine? Upright or laying on it's side?

I hit the jackpot with 4 cases of bottles. Only bad part is that 2 of them are screw caps. Is there anyway to I can use these?

Thank you!

Can I use lemon juice, or will that effect the wine flavour?

Before I freeze my pears, should I core and seed them? Should I leave the skin on? Will it hurt if they turn brown?

Looks pretty clear to me. Nice red and translucent. There were no yeast residue on the bottom of the carboy.

I racked the wine the other day and the bottom of the carboy was clean as a whistle. I bottled it and ended up with 23 bottles. Of course I sampled a little too. Sure is good, not sure how long I can let it age.

I really want to know how this comes out. I cooked down a bunch of dates for jelly once.......once. My house stunk so bad everybody left. When they came back it still stunk. Every time I openned a jar of that jelly it turned my stomach and I never could eat it.

Can I use my No. 10 hand crank meat grinder for crushing grapes? How well will that work? I know the purists are doing head slaps now, but it's all I've got at the moment.

This may not be the appropriate section of the forum - but I have access to grapes and would like to make a 5 gallon batch of wine. However, I do not have a press or a crusher. What's the best way to crush these grapes short of my feet - the thought of which turns me off. lol

In a jam here, grapes will be ready to pick this weekend and I'll be unable to care for the wine the following weekend. How long do the grape hulls need to be in the must before I can remove them, or how long can I leave them in the bucket? If I don't remove them after the first 5 days...

Blueberry.....I started the thread.

My wine is steady now at a SG of 0.992. No activity for several weeks. I added the sulfites yesterday when I racked. Is there any reason I shouldn't bottle about a month from now?

Thank you. Should I rack this again, or just let it lay? What should be my next step, and about how lone should I wait? Still very new at this and this is my first blueberry.

Still looking for a little help here.