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Wine was at 1.015 this morning and still going strong. I got busy and was not able to get any bentonite together so i will proceed without it. As expected it has a neutral smell to it. Not much watermelon!

Julie thats good to hear! Should i still bentonite at the 3 day or mot since there is no pulp? I will keep everyone posted. Thanks for your help

Julie, i checked it this morning and it was fizzing away and at 1.070 . It started at, and was at 1.085 yesterday evening so it is on it's way! How do you recommend i go from here with the ice bombs? I didnt put any on before i left this morning, but could stop by at lunch if i had to.

Ok i will stir it. I havent really done that yet...just been paranoid about it spoiling. How long should i give it? Should i pitch yeast again ?

Im having problems getting my watermelon wine fermenting. I started my first batch ever last night. Juiced and strained 8 or 9 watermelons and got almost 6 gallons of juice. I added 9 lbs of sugar to get my SG to 1.085. I currently only have the ph strips. I want to get a nice ph kit which i am...

Im glad you started this thread as i will be starting my first watermelon wine myself here shortly. I have 40 Crimson Sweet watermelons on the vine in my garden right now. I have heard that spoilage in the first few days is the main reason for failure with this wine. How did you keep the must...

.75 cent a pound for peaches 1.25 a pound strawberrys 1.50 a pound blackberrys but i also pick alot of wild ones Everything i pick is from farms.

Correct. The only water that was used was the water i mixed yeast with. On the berries i picked i paid roughly $ 1.50 a pound. On the "over ripe" fruit i paid around .75 cent a pound and that was pre picked. I got to be friends with the farm owner and let him know what i was doing and he worked...

This is my first ever batch of Strawberry Wine. We have a awesome little strawberry farm here in town. They have the most flavorful strawberries ive ever had and at a good price. I picked right at 106 pounds through my handful of trips to the farm. My goal was to get 10 gallons of finished...

Thanks James. Yea i expect to lose a good bit. There is already a good bit of stuff settled on the bottom. I took a reading today and it was .990 . Is that about right?

I moved everything into carboys. I ended up with 7 1/4 gallons

Hydrometer finally came. Took a reading this afternoon

I have both buckets in my laundry room which is beside the kitchen. I could definitely smell it brewing when i walked in but once i stirred both buckets i smelled them and i still smelled a sweet peach smell. My nose is a little stopped up but the smell initially when i walked in was not the...

So i need to take the peaches out after day 5 regardless?

Everything is looking good. Gave it a good stir last night and this morning. It had risen more this morning and once i stirred it, it was bubbling like crazy. James i have about a 4" hole cut out of the lid with cheese cloth taped under it. When do i add the other half of the yeast nutrient?

Just an update...i sampled the wine last night and its not very good. Very little blackberry flavor, watery and not much alcohol. I wonder if theres anything i can do? I still have some berries in the freezer

I pitched the yeast this morning before work and added half the nutrient. Hope i did everything right with the yeast that is. Should i keep the buckets in the garage where it is a little cooler? Highs in the mid upper 50s this week

Just got back from home depot, got me 2 buckets and lids. I ended up putting 3 1/2qts total to get them both to the 4" line from the top. Also put 3tsp pectic enzyme in each and cambden tablets

Do you mean 3 tsp per bucket? Should i expect the must to rise a great deal once i add the yeast? Im assuming this will all be done without trying to keep it cool. James thank you for all your help

I live in Georgia. I also have not added campden tablets yet. Should i do that now as well?