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I do want them to be sweet wines!! Thanks Clark

On a muscadine and blueberry? Both different wines not blended! Thanks, Clark

What temp do I need to get to cold stabilze. I don't have a freezer spare but do have a spare refridgerator that works great and will get really cold... thanks, clark

My thought exactly but wasn't going to argue with anyone. We all have our ways of doing things and that to each their own. I have never done it that way but I am a newbie that only been trying to get better over the past 3 years.

I was talking to my local brew shop owner today and he was telling me that he doesn't add sugar to his wine start until at least a week into the process. He let's the sugar in the pressed fruit along with the yeast packet get started 1st and then add the water needed with sugar at that time...

This is a pic of it back when it was going on. I know it should have been topped a bit better!!

I am sorry, I should have been a little more clear. I did campden and sorbate but I think the sorbate must have been no good from the store because when I ask on FVW what was goin on with my wine that it looked like it was fermenting again most everyone told me that it was malo(wild) that my...

I live in Tuscaloosa and it's definitely Roll Tide!!!

I have a Blueberry that has been bulk aging for 7 months and had a F-pack added probably 6 months ago but also went through malo. My question is now, I tasted it and it needs a bit of sweetness added before bottling. It was campden tablet and sorbated when dry and then more Camden about 3...

I was a member of FVW and looking forward to talking wine with you guys and gals. I am still a novice with a little winemaking under my belt but love to learn so I am sure at some point I will be asking a ton of questions. God Bless, Clark Coyote Creek

So I don't need to add the sorbate along with the K-Meta and then backsweeten? I just need to K-Meta and then backsweeten a bit and let sit a few weeks to make sure no more type fermentation takes place and then bottle. thanks, cc

Thanks so much for the replys.

Thanks appleman, but from a health stand Point I will be ok to drink? Thanks again!!

I have a blueberry wine that has been bulk aging now for about 3 months maybe right at 4. Today I noticed that the bubbler was bubbling every so often and I uncovered the carboy and it has tiny bubbles that line the upper outer portions of the wine in the carboy. I am new to wine making and I...

Glad your ok.

Well the wine reached 1.010 today on day 5 and I racked it off the primary into a gallon jug and a wine bottle for topping back up. Here are some pics. Here is the wine in the secondary!!! Already fizzing a little in the necks.

In the second batch, was there any pure muscadine juice in it or was it just water and sugar when the sock was added? I am a little confused about that part. Sorry for my lack of understanding. Thanks, CC

Here is day 3, still doing good, must temp is 72.6 degrees.. Day 4, Must temp is 71.6 degrees.......SG is 1.020

Well a day into the fermentation and here she is. Things look to be going good. Gave it a punch and flip of the bag and a good stir.

Well I started a new muscadine today since the past 2 haven't turned out very well and now I have read alot on this site and bought some new books from the brew store and read them. So, I have now started a new batch, a small one to see if all these new steps that I have done will pay off. As I...