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Anyone got the amount of acid blend to use instead of lemon juice? Thanks jd

I didn't cry but I did sit down and drink a bottle of wine waiting to see if it would clean its self up. So with that all behind me now I'm starting 12 more gallons today. I'm outta lemon juice can someone tell how much acid blend to use in the 6 gallon recipe? I've been doing the 48oz lemon...

6.5 gallons of Dragon Blood gone! Poeple use your wine bottle carrying handle. I left mine in drawer and now I have to drink off the floor.

Hi friends. I want to giv a update on a tropical and blueberry that I added oak too. From a 6 gal batch I bottled 4 gals of each and made 2 1 gals of each. I added French oak to 1 and American oak to 1. I used oak chips with amount being 1/2oz which was close to a 1/4 cup. I just added chips...

I love that sayn Dave. "Start some more now". It is so true. Love this stuff!!!! Sent from my iPhone using Wine Making

Thanks for oak input. I'm gonna try a couple different batches this weekend. Sent from my iPhone using Wine Making

Is there a curtain amount of time that the oak is done working? Sent from my iPhone using Wine Making

So I have oak chips. Got my DB cleared and ready to bottle. Can I pull 1 gal out and bottled rest and with that 1 gal add chips? Is it too late in process. I think I'll add 1/2 cup to gallon. Your thoughts. Sent from my iPhone using Wine Making

Thank you. Will try Sent from my iPhone using Wine Making

Has anyone done DB or blueberry versions with oak chips. Thinkn about taking about 1 gal from each finished batch and tryn. Question is. How many ounces of oak and American or French oak? This wud b in 1 gal experiment. Let me know if anyone has tried. Sent from my iPhone using Wine Making

Talking about adding bananas. Are you adding the hole banana peeling and all or just banana? Does banana need to been reel ripe (mushy) or firm? How many bananas per 6 gal batch? Lastly what does the banana do for the wine? Anyone can reply. Thank u Sent from my iPhone using Wine Making

Val I wud say semi sweet. Doubling the fruit really brings out the fruit flavor more. If I were to recommend a first timer I'd say double fruit right away. It does cost alittle more but it's well worth the flavor. Sent from my iPhone using Wine Making

Val the brew gal....sorry yes that was 1.004 back sweetened. Sent from my iPhone using Wine Making

I just bottled my blueberry yesterday. I followed exact recipe with 48oz lemon juice and double blueberrys to 12lbs frozen from walmart. I back sweetened to 1.040. It sat 2 months and is the best I made yet. I'm starting another batch today cause if will b done very soon. I have a lot of...

Thanks Dave. Patients is not my friend. I'll work on that. Sent from my iPhone using Wine Making

Just racked an all blueberry batch (12lbs) to secondary. Degassed for 30 minutes still gettn a lot of bubbles. Kinda has an off smell. I air locked for now. What shall I do about bubbles and smell? Sent from my iPhone using Wine Making

Gonna start an all blueberry DB in the next couple days. Any insight of if I shud double recipe for fruit (6gal batch) and/or use acid blend instead of lemon juice? Sent from my iPhone using Wine Making

Sounds good. So without lemon use 1/2teaspoon acid blend per gallon? Sent from my iPhone using Wine Making

Jet jockey. How many lbs of fresh blueberrys did u use? I also have a freezer full and would like to make DB outta them but don't want to screw it up. Sent from my iPhone using Wine Making

Question....can a person put together the 'tannin, nutrient, energizer, and enzyme' all at once and than stir? Same with the potassiums can they be combined together? Was just thinking of putting a bunch of premade batches together for making in the future. Or is it that important that they...