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So at the beginning of this summer I picked 10 pounds of fresh blackberry. I have never made wine from fresh fruit. I have only made welches wine witch turned out very well I might add Any suggestions. I read that I should invest in a ph meter being the blackberry is not ideal ph

I live in an apartment and would like to grow blackberries in a container for the purpose of making wine. I have done some research and can not find a definite answer as to how many pounds of berries 1 plant would produce, if any? I have seen some say a plant can produce 10 to 20 pounds annually...

Has anyone made a strawberry wine from the frozen strawberries in the frozen foods section of the grocery store? Thanks

Through topping up and back sweetening I have made my wine thin and the ABV seems to have lowered quite a bit. Well I have just discovered a juice product called "Naked" and they make real 100% juice and they have a product called"Acai Machine" wich is made from 178 acai berries 14 concord...

Questions questions questions. Thank you guys for all your help. I want to oak my wine but do I need to sanitize the oak chips or can I just throw'em in?

So I went to check on my Concord grape in the freezer and what do you know it the bung was popped out and wine was frozen! I had the wine in the deep freeze for 4 days, was that long enough or should I thaw out and begin cold stabilizing again with a bucket and ice?

So I bought a acid test kit for the first time. I know I will need to reduce the acid just by the taste. Tastes very tart! Anyways, I will be reducing the acid with potassium bicarbonate and the test kits instructions say that is KHCO3 is used then cold stabilization must follow?

How do you know how to serve your wine? Chilled or not?

I feel paranoid about disturbing my wine, at any stage. Whenever i need to rack it or add something, i get crazy about messing with it. im afraid i will spoil it or something. I get crazy when someone even gets near it, because they might bump it or something. I have a move coming up in the...

I mixed cambden tabs and 24 hours later pitched the yeast. I forgot one ingredient, acid blend. it is one the 3rd day of primary ferm. is it too late to add acid blend or add it later on?

Would adding fresh fruit to a frozen concentrate for an additional flavor work?

I have seen most recipes say to add an acid blend or something. what is the importance of adding acid? is it a must do? I currently have a batch of welches 100% juice concentrate(white grape peach) that hasnt shown any activity for about 2 weeks after a very healthy looking fermentation.(i have...

What's is wrong with using juice cocktails? I need more info on the types of juices I can use successfully

When ready, can i add the campden tablets, bentonite, and sorbate at the same time? or is there an order that should be followed?

How often do you take the airlock off to take a SG reading?

This is my first attempt at creating a batch of wine. I went with 3 gallons of grape concentrate. In my studies of how to, I read that a starting SG of 1.160 will result in a very sweet wine. So, thats exactly what i did, being that i wanted a very sweet wine.(my starting SG was 1.160) My...

I currently have my first ever 3 gallon batch fermenting in its primary stage.(i chose to use grape concentrate) I would like to add a hint of vanilla. Can i add vanilla extract 5 days into fermentation? If so, any recommendations on how much to add to 3 gallons or should i just give it a...