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I've received 6-7 lbs of blueberries. How many gallons should I go with? 1 or 3?:?

I know the most important step in wine making is sterilization. What are your process or steps when to clean the equipment? Each time that I set up to use my equipment I use oxi clean, rinse, one step, and then a solution of k-meta/water in a bottle to squirt on my equipment. My equipment...

Several months ago I've bottled three gallons of blueberry wine. This morning I've noticed one of the corks popped off. Several months before bottling I've added potassium sorbate, f-PAC, etc. I thought for sure it wouldn't ferment anymore. I find it strange that it took this long to pop a cork...

Today i've racked my 3 gallon blueberry wine that i f-pac several weeks ago. I've back sweeten just a little bit as well today however i have about 1/4 of a gallon or less of head space in my carboy. Will this be an issue for oxidation? If so, I don't want to add water to dilute it so should i...

What is the expiration or longevity of packaged yeast before opening? Also, should the package yeast be store in a refrigerator or not? ___________________________________________________________ For the record, i'm getting tired of the rain here in southern Indiana:rn

I've read that some winemakers use a spray bottle to sanitize their items. Here are some questions that i have: What size bottle do most people use? How much K-meta or one step solution do you add? What is the average shelf life of this solution in a spray bottle?

How to go about making an f-pac for a wine using juice such as old orchard juice? I currently have 3 gallon of blueberry wine in the clearing stage and in another month i'll be ready to sweeten and bottle. I'm thinking about doing an f-pac for my first time.

I have a 3 gallon batch of blueberry wine going and it's basically at the clearing stage. Today, my wife informed me that my 20 month decided to sneak into our back bedroom (where the carboy is sitting) and pull the air lock off of the carboy.:( I'm sure he didn't lightly pull it off. My...

What is a good SG point on when to transfer from the primary to secondary? A lot of recipes that i've seen in books states 1.030 but i've read some post on here let it go to 1.010.

Curious to know does any one leave their hydrometer and/or floating thermometer in the must the whole time while in the primary stage? Or do you leave it out each time after taking a reading and sanitize it before placing in the must the next day?

What is the purpose of adding raisins to the must? For more sweetness? How much raisins per gallon if i were to try it? I'm thinking about making 3 gallons of Welch's frozen concentrate along with raisins on my next batch.

I've joined this forum earlier this month and never really introduced myself. First i have to say this forum is one of my favorite sites to visit everyday. A lot helpful information and friendly people on this site. I'm from Southern Indiana and i've started experimenting wine making several...

If you back sweeten the wine, does this affect the final ABV?

What are all of the benefits of degassing? I know that it will help get the fizz out of the wine but is there other reasons as well? I've been reading on this forum that they degas after adding sorbate/k-meta before sweetening. Is this a procedure that needs to be done each batch of wine? If...

Previously i've used campden tablets in my wine. now i have k-meta. how much should i use for one gallon and three gallon batches?

Today i started a 3 gallon batch of blueberry wine with old orchard 100% fruit juice. Before i added my sugar to the desire SG and all of the ingredients, i've conducted an acid test on the juice. It came out at .60% and according to the chart for a fruit wine i'm right where i need to be. Is...

I'm planning to make 3.5 gallons of blueberry wine with old orchard frozen concentrate (planning to use 3-4 cans per gallon). Only problem is that for some reason all of our grocery stores are not carrying blueberry frozen concentrate right now however i did find old orchard blueberry 100% juice...

First, i like to say that this is a great forum. I'm a newbie and glad to find this website. I do have a few questions and i appreciate any support that you may have. First, some of my wines seems a little bland. More water down than a good body flavor. I use Welch's concentrates. Will it...

I'm a newbie and i'm curious to know if there is a online recipe book on this forum?

I have a batch of cranberry wine that i'm finishing up. I've added potassium sorbate and sweeten the wine to my taste. I did not add any camden tablets when i added the potassium to sweeten the wine. Will this cause an issue? I still have it under a air lock in the carboy waiting to be bottled.