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So I got about 6 quarts of blackberries threw them in the food processor and got 3 1/2 cups of juice for jelly! I have about 2 cups of juice and all the pulp/seeds in a cheesecloth. I was wonder about throwing them in a gallon jug and finish with some water and make some wine? Will that work? Is...

I have a 5 gallon moscato going and it was bubbling just fine (CO2 going right to left). Last night it had evened out, but this morning all the liquid is back on the right side (opposite of when fermenting). I am sure it is fine and going to rack it today, but curious as to why that happens.

My son recently made a mead from a rather dark honey and the honey flavor is a little too strong/harsh. First, is there any way to tame it down some? Second, what is the best type of honey to use to yield a smoother and not as strong/harsh flavor?

Has anyone ever made a red Zinfandel. Looking for recipes, helpful tips, how long it takes - I have a quart of Zinfandel grape concentrate I am using.

I started a cranberry on Sunday - about 1.5 gallons. The recipe called for 2-3 lbs of sugar and the juice was unsweetened Checked spec gravity and it was a whopping 1.170 (even had my son double check it), pitched the yeast and nothing. so last night I came home from work, transferred it to 3...

Are primary and secondary fermentation done in the same container or do you transfer it for secondary? I guess I am not completely understanding the difference.

Should this work for post sweetening/flavoring - have already added sorbate and k-met.

Do you guys stir your wines every day? I see some say do and some say don’t.

I have some mango concentrate coming and would like to mix it with grape. Thoughts? Bad idea? Ratios of each? I am new to this and been using kits, but wanTito branch out.

Hello all, I am semi-retired and have started making my own wine. Most recently I made some moscato, working on a Riesling and a mead.