I'm making my first gallon of wine (elderberry & blackberry). It's been fermenting in the demijohn for 4 weeks & 4 days. Fermentation is still ongoing - the airlock is bubbling every 20 seconds or so. I'm getting a little concerned that dead yeast cells may taint the wine. Is this the case...
My first gallon of homebrew (elderberry & blackberry wine) has just about finished fermenting. I'm very excited!
Now just 4 months to wait to drink it...
Patience...
