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thinking about buying a table top fruit press and wondering if anyone else had one and what their expierience was with it.

this is a technique some homebrewers use. They will leave the lees from a primary ferment and rack beer from the primary into secondary and the same day put a new batch onto the lees from the primary. its like a giant starter. Just wondering if anyone has tried it with wine.

Newbie here. I have a batch of blackberry wine that is measuring 3.7ph after fermentation and is clear. It is about four weeks old and currently sitting on oak chips. I tasted it throughout the processes and this morning. it is still very tart and i was wondering if time in the bottle would...