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Down to 1.02 last night. Looks like I am good to transfer?

Thanks all, here is what i did: Cleaned everything with meta bisulphate Lifted the bag and squeezed the juice out Emptied said bag Inserted said bag into mouth of carboy (per tip from father in law) used gravity transfer tube and basically used the old bag as a filter. It looks to...

I checked tonight and my Elderberry wine is down to 1.01 already. Now I did put the berries (smashed) into a fine mesh bag. Questions I have now: There is still that green stuff, how do I avoid transferring it into the secondary? Do I simply squeeze the bag of mush to get the remaining...

Hmmm, then how am i supposed to know when to move it over to the secondary?

Talking to my father in law, he mentioned that suspended solids in the must will cause the SG to read higher than it is. Truth or myth? I am just wondering since I have a lot of suspended fruit in the must.

How about Elderberry wine... Does the green gunk stick to the inside of the BB? If so is that is going to be nightmarish to remove? While I am considering BB the cleaning aspect leaves me with questions.

What is the cheapest place to get BB? I have a few suppliers of food grade PET bottles emailing me already. I will ask them if they have any details on use for brewing/containing alcohol.

Good info. Is anyone sourcing their own non BB PET bottles?

Thanks Robie: I understand BB is PET, however I am comparing paying BB for them or sourcing PET bottles (non BB) locally.

Thanks for the answer

Not starting a Glass or BB thread. I bought 1 glass carboy and inherited two more. I have been reading on the BB and saw references that any PET bottle is "just as good" from a food safety perspective. Anyone have an opinion on a standard 5 gallon PET versus a standard BB (not ported)? i can...

Thanks, My wife is awesome and tolerating me taking up space in an already cramped area so I want to make it worth it and not make vinegar :)

It is still 72-74 degrees were the primary fermenter is. I got the Ph down from 6+- down to about 3 using the prescribed acid blend. If I ended up too acidic can I smooth that sharpness at all? No sulfur smell, just smells like bread rising (sort of) and plenty of co2 off gassing when i stir...

It has been 7 days since the lychee wine was started in the primary. It started out at 1.0975 and is now down to 1.04. I tasted it when I checked SG last night and it is still sweet but the alcohol tastes higher than what it should be? Maybe its normal for it to have that sharp taste at this...

Thanks all. No sorbate in the concentrate. I had already added yeast starter. Temp is 72-74. It finally got going, it just took a little while. The yeast packet was due to expire in 10 months, that could have been in? I would have thought the 6 campden tabs, but I am a noob. So now that I...

On my lychee wine the yeast the yeast made its presence known within 8 hours with bubbling and matting. On this elderberry wine it has been 14 hours and I do not see anything much. So one difference between the two is this recipe called for 6 campden tabs. I let them sit in the must...

Did you use an F-pack or back sweeten it? Sounds great.

I started this tonight: 22 lbs of previously frozen fresh elderberries steamed to produce 3+ gallons of juice. 2 cans each of Welches Red and White grape juice concentrate. 80 grams acid blend to get must to .65% 6 campden tablets 1 tsp tannin 180 oz of sugar to bring sg to 1.095 water...

Thanks Doug. I have litmus paper to test ph, what do I need to be able to measure the acidity in% ? Is freezing them a prerequisite to kill any bacteria?

I am in possesion of sufficient elderberry to make it next. I found dozens of Elderberry recipies and I am now at a loss as to which will turn out best. Can anyone vouch for one they have done and came out well? Many thanks. Also any tips in dealing with them appreciated, one source says to...