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I checked and there is no sediment in any of the bottles. I'm hoping that time will tell. Any other suggestions/recommendations are greatly appreciated. Thanks again...

Good question - it was juice.

Well, my first batch of Blackberry which began on 1/13/13 has been in bottles for about 2 weeks now. We tasted a bottle last night and the berry flavor is really good; however, there is a trace amount of yeast flavor. I'm sure that we racked the wine at least four times and it was at the correct...

I'm making a batch of Blackberry wine and my basement stays cold here in PA. Some users have recommended a Brew Belt. In looking, it appears it can heat the primary fermentation up to 80F. Correct me if I'm wrong, but this seems a bit too warm for this process. Are there ways to regulate this...

Day 3 - looking great. A lot clearer than yesterday, no more film on top, just bubbles from the yeast doing the work. SG now just below 1.030 and temp at 71F.

Funny you say that. I'm already asking what to make next, buy more carboys, and the famous wine pump. I've about 7 cases of empty wine bottles to fill and patience is all I have to give it at this point.

Day 2 - looks pretty active. Temp is 71. SG to be measured this evening which makes it officially 48 hours.

Thanks for the welcome from all - much appreciated. I looked at the Brew Belt and the details are that it keeps the primary fermentation between 75-80F. Isn't 80F a little too warm? Is it adjustable? @Rocky - wish I had marble flooring - it is an older home with slate basement and concrete...

Hello all, After reading many books, forums, and dreaming about making my own wine, I'm finally doing it. Yesterday was day 1 of primary fermentation and it is already starting to smell like that wonderful yeast smell. I've setup shop in my cellar due to the temperature being stable although...