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So I made 6 gal blackberry wine. I backsweetened it with honey and had it perfect. A week or so later, I tasted it again. It became a little tart so I added about 1/2 pint more honey. The next day it tasted bad, very bitter I guess would be how to describe it. A week later it got better but...

I have 7 gal of cider that I pressed. All yeast packets seem to say up to 5 gal. I have put in a packet of Red Star Pasteur Champagne. Think one is enough? I have a packet of Lalvin K1 V116 in my fridge but rumor has it that stuff may kill the other and leave a yeasty taste.

I started 6 gal blackberry 4 mos ago. I added sorbate and sweetened with honey. I notice the water in my airlock has moved indicating pressure which has to mean fermentation has restarted. Can I stop it? Why did it start after sorbate?

Is there any reason I should not start a batch at 13% potential alcohol and then add sorbate in a few days when it reaches about 2%. I'm thinking this may leave a sweet wine that will retain the fruit taste from which it was made. What if I use campden tablets instead of sorbate? I'm really...

The last batch of wine I bottloed turned out way too sweet. My plan is to use some of this wine to re-fill my carboys after transferring but I added potassium sorbate to stop further fermentation in that sweet batch. Does the Potassium Sorbate continue to prevent fermentation or does the...