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So I bottles yesterday! I finally opened it up and was pleasantly surprised at how good it tasted! I half expected it to be vinegar but it wasn't! I added one campden tablet to ward off bacteria and bottled it up! (I only added one because I have no way of measuring my SO2 level and didn't want...

Greetings community! Last July, I started my first batch of wine - a 5 gallon blueberry wine from about 20 lbs of blueberries. After about 30 days, in late August 2013 I had finished my secondary fermentation and transferred to my glass carboy for bulk aging. Before I sealed it up last...

I considered using marbles, I was just worried about them not being completely sterile, or having some chemicals in them since they all probably come from china. Maybe I'm being paranoid, but you never know what could be in marbles, especially since I bought a bunch from the dollar store. Am...

Here's the thing: it isn't clear... It's still quite cloudy. It also isn't all the way to the neck of the carboy. (I didn't want to add someone else's wine because I wanted it all to be mine, so I didn't end up getting it all the way to the neck. It is only at the slanted part.) I have not yet...

Background: I'm a very novice wine maker - this is my first attempt! Started around the end of July, primary and secondary fermentation lasted for all of July and most of August. About 100 days ago (August 20th), I added K-Meta (to ward off bacteria) and Potassium Sorbate (so stabilize) to...

1/4 tsp of what every 3 months? Sulfur dioxide? Metabisulfite? Are those the same thing? And I don't plan on bulk aging so I don't have to worry about adding Sulfite again after this first time, right?. My wine is only 30 days old now and I'm planning on giving Sparklloid about 8 weeks to clear...

I don't know anything about sulfur dioxide levels... I don't know how to read the levels, how to adjust them or anything... I don't even know what it means for the wine if they are too high or low... Any help you can give me to steer me in the right direction is appreciated.

And does it kill the yeast off or just stop them from reproducing? And is it okay for me to add potassium sorbate and k-meta at the same time? I plan on topping off my blueberry wine with blueberry concentrate when it is stable. (I also want to bring the alcohol content down from about 16%!) I...

Can they be used for bottling? Can you reuse tops? Can you use quarks in them? Any suggestions from people who have used them? Thanks in advance!

I went ahead and bought 32 oz of pure blueberry juice concentrate from Amazon. My carboy currently is not topped off, am I okay waiting until next Friday when the concentrate will arrive to top off or is it very important that I top off as soon as secondary fermentation finishes? (it finished...

Good idea to add blueberry concentrate, the current flavor of my wine is good, but not really blueberry flavored despite using 4lbs of blueberries per gallon. I need to top my wine off tomorrow with about .4 gallons of something. How do you think it would work out if I used that blueberry...

I was planning on adding the sugar water to sweeten it, and top it off. Is it even necessary that I top if off to the neck of the carboy since I'll be adding the K-Meta which will kill any bacteria? I thought the purpose of topping off was to minimize the amount exposed to oxygen and thus...

Ok, so the reading for today was again .994, I'll check it again tomorrow, and assuming that it also will be .994, I will add the K-Meta AND Potassium Sorbate to a small sample of the wine to dissolve them, then re-add that sample to the carboy. Is it necessary to stir in the wine that I...

I currently have a little over 4.5 gallons of 3 week old blueberry wine in my carboy. I just finished racking it for the first time since I added it to the secondary fermenter 10 days ago. This rack removed about an inch of sediment from the bottom of my 5 gallon carboy (WOW!) I removed a small...

Wow, what an incredibly detailed and helpful response! Thanks you, thank you thank you! I just finished racking it from the bucket to the carboy. Here (see picture below) is how much head space was left in my 5 gallon carboy (There was all of it; there isn't any extra in a separate container)...

What does degas mean? And how do I do it? (Sorry, stupid questions probably.) Also, I have both K Meta and NA Meta, what is the difference? Advantages/disadvantages of each? Also, after I degas and add P Sorbate and K or NA Meta, do I stir it? I'm assuming I'll want to make sure those get...

I know that I need to move the must to my secondary fermenter but I don't know what else I should add (Sorbate? Sparklloyd? K-Meta? Campden tablets?) Here is what I've done so far: 7/23 - Mixed the following: -20 lbs blueberries (frozen, thawed, mashed, in fermentation bag) -72 oz. (.56...

I was hoping someone could explain what my next step is. I know that I need to move the must to my secondary fermenter but I don't know when I shOuld do that. I also don't know what else I should add (Sorbate? Sparklloyd? K-Meta? Campden tablets?) Here is what I've done so far: 7/23 - Mixed...

First of all, thank you so much for your incredibly detailed response. I just have a few more questions: 1. My recipe mentioned nothing about adding a stabilizer. What is this k meta sulfite you're talking about? (I'm not using a kit, just a recipe and ingredients from my local homebrew...

I though the process of converting sugar to CO2 and ethanol was anaerobic meaning it does not require oxygen?