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details details....wooden paint stirrer

My bad this batch was from frozen concentrate. It was 100% Blueberry juice and 100% white grape. I used 1 blueberry (makes 48 oz.) and 2 (white grape, also 48 oz. each) I used my normal 7 1/2 lbs of sugar and 3 1/2 - 4 gallons of spring water and the general purpose Lavlin yeast (cant remember...

I just started it today, like i said I have never seen anything like this. As far as blending them, it was concentrate from the San Antonio Brewery.

Making 5 gallons of Blueberry/White Grape wine and I am seeing something that I've never seen before. The wine has separated white on top and the blue/purple on bottom. Any ideas?

Not a fan of kits. I want a higher than usual alcohol content. I have people to watch it while I'm gone. I made some years ago that involved 3 gal. water, 7 1/2 lbs of sugar, 3 Welch's juice concentrate, and 3 months working time. Very strong and thats what I'm looking for

I need a good recipe for 5 gallons of wine. Preferably from juice so I dont have use real fruit (in a hurry going to Korea soon.) I have everything i need except for a GOOD recipe. I was looking for something in the red/white grape but I will try anything as long as I can find it in juice.

My grape wine has been working hardcore for the 2 weeks. Now it is barely working, I had a horrible problem with the smell and got that taken care of. ANY IDEARS?

You are correct I'm in the 3rd day. It is working like crazy thats why the energizer doesnt make sense to me. As for the nutrients, is there one specific you would recommend?

See, I dont have all that equipment....what nutrient would u recommend?

ok splash racked twice already today...smell is coming back....

LOL, thats really the only way I can describe the smell. Well not the only way but people get what I mean better by using that description. So, I have splash racked it twice today. I now have a colony of honey bees following me around. The smell isnt as strong now but its still there. It was...

Well thanx fellers. I'm sure I'll be back again to thank you and ask more questions. :r

Fermented dry? I know how to make it lol but I'm not up on all the terms.

So aeration is what I'm looking for? I've never had this problem so I'm very confused...but it makes sense. So a food grade bucket is what I need? Couldnt I just stir it in the carboy a few times a day and leave the airlock off?

I've made wine plenty of times before, but this time I am stumped. Sanitized Carboy - check, boiled water and sugar - check, added juice - check, mixed water/sugar/juice into carboy - check, activated yeast- check, and let the mix cool before adding yeast. Now 2 days into it my 6 gallon carboy...