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Yeah I was thinking a cinnamon stick would be the way to go. It may seem silly but I have a blueberry pie recipe that calls for cinnamon that is awesome so I figured I might give it a go.

I have a blueberry wine that I made earlier this summer. It is done fermenting and is settling out and clearing up at the time. I have had a commercially produced wine that seemed to have a slight cinnamon taste to it. Can you add cinnamon and or other non fruit flavors to wine or will that...

Where do I find the recipe for dragon blood? Looks like something I'd like to give a go.

Excellent so glad to hear it!

I took a sg reading on my skeeter pee and it had dropped from the 1070 start point to about 1060-1062 or so. Can you develop a sulfur dioxide problem even at this point. Directions say to add yeast nutrient and energizer at 1050 to avoid the sulfur dioxide however mine has already taken on a...

I can now comment from experience...mine took almost 5 days to get going. I covered my primary with a light dish towel and stirred it twice daily. By day 5 it really took off.

It's finally going...looks like someone lit a fire under it. Do you all recommend continuing stirring twice daily while it's in the primary and until it's time to move it to the secondary?

I sure hope that's all it is. I will surely be disappointed if it doesn't go. I got a beach trip coming up mid august and would sure like to have some by then.

I might be making another batch anyway I am starting to wonder if it's going to get going.

What is "dragon blood"? As of right now I smell both blueberry and lemon. With the blueberry slurry it obviously looks more like blood than pee.

Cool thanks!

Thanks for the quick responses. I currently have it in glass carboy should I transfer back to larger fermentation "bucket" in order to whip in some oxygen?

I am in the process of making my very first batch of skeeter pee using slurry from my blueberry wine. I added the slurry and all after I had added the tannin, nutrient, energizer and let set for a couple days. Sg was right on the money at 1070. I added the slurry and it has been 2 days and all...

Thanks everyone I transferred to secondary last evening and it looks good and smells good so I'm thinking it's should be fine. I appreciate all the tips and suggestions.

Y'all got me nervous that I screwed everything up this is basically my first real attempt at what I would consider "good" wine and I'm still learning the wine language. Everybody does stuff a little different I reckon lol.

I'll check it again I haven't added any additional sugar at this point so nothing gained nothing lost...I took a sample today after its been in primary for 2 days now and it's sitting at 1020. Seems like it's on the right track does it not?

I have read through the wine making for beginners book on this forum and under the calculating sugars and alcohol portion it stated that a good starting sg is 1080 which is fine. It stated to test sg of must before addition of sugar which I did in order to determine how much sugar was needed...

I don't know whether or not it benefits from secondary fermentation...I'm very new this is essentially my first "real" try at wine. I've made some before but I just followed recipe, had no hydrometer or much knowledge of the science behind it all.

I have achieved my sg point of 1080 and I currently have my blueberry wine in my primary fermentation vessel. I'm looking for an end result of about 11.5% alc. At what point of fermentation do I add the remaining sugar to achieve the desired alcohol content? After its been in primary a few day...

Nevermind I think I was thinking about it too much...