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Just a quick question... Is encouraging a malolactic fermentation (MLF) a general practice when making fruit wines? Everytime I see someone talk about MLF they are talking about grape wines. Since I am mainly trying my hands at fruit wines I wonder if this is something I should be doing...

I started my second batch of Blackberry tonight and I figure I'll just talk with you guys every step of the way and hopefully this one will turn out awesome...I've done tons of research and THINK I can do it well but...we'll see. here is what i've done so far: Recipe (1 gallon) 3 3/4 quarts...

I was just thinking about my next batch and what I will do and I was wondering about the amounts of water that you put into a batch. It seems that all recipes (no matter how much fruit you use) call for X gallons minus 1/4 gallon of water. I would think that if you are using significantly more...

I just bottled my strawberry wine that I have talked about on here several times. I stablized it with one campden tablet and sorbate on October 9. When I bottled the wine it was fizzy. Why would that be? Are these bottles going to blow if I keep them bottled as is?

So I sweetened and bottled my most recent batch of strawberries Friday night and as I sat down a few minutes ago (Sunday evening) to update my batch notes I realized that I had not stabilized the batch. I know I need to act quickly but I'm not sure if it is better to pour it all back into a...

I went to rack my strawberry wine today after I added an f-pak with 4 lb of strawberries about 2 months and some of the sediment was floating. It had all flocculated together and most of it was at the bottom like I expected, but some was floating at the top of the wine and there was other that...

3 1/2 quarts of water 2.5 lbs of sugar 4 lbs of strawberries (I used fresh) 1 tsp acid blend 1/8 tsp tannin 1 tsp yeast nutrient 1 Campden tablet 1/2 tsp pectic enzyme 1 packet of Montrachet yeast This is the recipe I used for the last batch of strawberry wine that I did and it...

I just had to post this because no one else seems to understand how happy I am to find this... I went to a local strawberry patch for the first time on Sunday to get the strawberries I needed for my f-pak. I got there and she said "oh well we are selling this year so you can just go out and...

Ok so I am failing horribly and I'm not sure how to make it better in the future. It seems that I lucked out with my first batch but all the following batches have been iffy if not just bad! Here is where I'm at now: I have two separate gallon batches of Strawberry (1 Strawberry and 1...

I've got an odd question and thought I would see what you guys think? I'm about to do a larger batch of fruit wine than I usually do (til now I've only done 1 gallon batches and I'm gonna try a 5 gallon batch) the only problem is that until now I have crushed the fruit by hand. I'm not too...

I did a one gallon batch of blackberry last summer and this summer (as soon as blackberries come into season) I want to step that up and do a 5 gallon batch. My problem/question is with the recipe? I used the following recipe: 3 3/4 quarts water 2 1/4 lbs sugar 4 lbs blackberries 2 tsp...

I'm just getting ready to sweeten my wine and I realized I'm not exactly sure how long to boil/soak my corks...any help?

I am planning on stabilizing and sweetening my blackberry wine this week sometime. My question is how much of everything do I put in? I think I've gathered that I need to put in potassium sorbate as well as Camden tablets, wait a few days before adding the sugar and then wait a few more days...

So I THOUGHT I understood the deal between primary and secondary fermentation but it seems the more I read on here the more confused I get. I thought that primary was to last a few days to a week or so as the yeast ferments the sugar. Is THIS where everyone keeps talking about that...

I am now currently on my second batch of homemade fruit wine; watermelon. My first batch, blackberry, worked out the way it was supposed to (or atleast how I expected it to). This one however has me somewhat curious. I used honey instead of sugar this time because it was suggested for a...