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Hello, very new to wine making. Have my first few kits going now. I know I am not prepared to make wine from grapes yet, I definitely want to get a few batches under my belt before I give it a try. However I did recently find out that an Italian market near (Cantoro's in Plymouth, MI) imports...

Making a one gallon batch of blueberry wine from a fruit purée. I used the Montrachet yeast. Fermentation is staying steady around 69 degrees. I started on Tuesday april 21, and my SG was 1.094 when I pitched my yeast. Took a hydrometer reading last night and it is already at 1.031. Should I...

I began my primary fermentation last night ( April 21st) around 8pm. I haven't noticed any bubbling in my airlock yet. However there are tiny little bubbles within the airlock. When should my airlock start showing signs of fermentation?At what point do I need to do something to make fermentation...

Could adding pectic enzyme after pitching my yeast prevent fermentation from beginning? I am making a blueberry wine and forgot to add it, realized right after I pitched my yeast so I put it in. I have read a few conflicting things online stating that pectic enzyme and yeast don't do well...