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I am in with Winexpert™ World Vineyard California Moscato Wine Recipe Kit

I have a quick question which I hope you can answer. I have a 7 gallon blueberry batch in the primary (used 21 lbs) and I will be taking the berries out in a couple of days since the sg is at 1.018. And all of my fermenting pails are occupied at the moment. I would like to make a second wine...

Kristi, I always keep a tub of one step on hand to clean items during working with my wines. I am always cleaning things when I am working with my wines. Also, I like to use it when I am done to rinse my stuff off before I put it away.

Kristi, I have used paper towels to cover the top of the primary fermenter. You cover it to keep unwanted bugs and pets out. I also just sprinkle the yeast on top.

Thank you. I have 28 pounds of plums and 40 pounds of nectarines.

I am thinking of starting some plum and nectarine wine from whole fruit. I was wondering how many pounds per gallon it will take to make an all juice wine from each? I would like to not use much water if possible. All help is welcome.

Thank you everyone, I thought they were the red elderberries and not edible, but just wanted to be sure. It is not poison ivy since it is a bush and has more then 3 leaves, groups of 5 or more. This is the first time I noticed these berries since we have lived here for more than 20 years.

Can anyone identify what kind of berries these are and if they are edible?

Cheerfulheart, figure out how many bottles you go through in a week, and if you are like us, we found out that the bottles went faster than what we thought they would. You also have to figure how long the next batch will take before you can drink it. Also, variety is the spice of life.

It is very addictive. We started last November and already have close to 25 carboys ranging in size from 3 gallons to 6 1/2 gallons plus lots of 1 gallon jugs. Every one of the batches are different, no two alike. And we still are planning on what to make next. Just have to wait a few more...

These are two of our favorite ones. One is for Dragon's Blood and the other is for a peach and white grape wine

Here are two of our favorite labels. One is Dragon's Blood and the other is for a peach and white grape wine.

GreginND I like your labels. Very well done

Looks very good. Good Job!!

Thank you. I can't wait to do some taste testing and blending.

I need your opinion on what I should do. I have 3 cans of Alexander's Chenin Blanc 46 oz. and 1 can Vintner's Harvest Raspberry Base and 1 can Vintner's Harvest Raspberry Puree. At first I was going to blend them together before fermentation to make a blend. Then I thought it would be better...

You are not alone in making a lot of batches. I thought I was bad, we started our first batch last November and haven't stopped yet. We have made at least 32 different batches ranging from 1 gallon to 6 gallons. Some have been kits, some from frozen concentrates, some from fruit and three...

If it is a small batch try adding marbles to the carboy to bring up the volume.

We have used the concord grape and that was good. The white grape peach is very good. Also there is Old Orchard juices, Cherry/apple and raspberry/apple are also very good. Welcome to the forum. Beware, this is a very addictive hobby.

Thank you guys for your help.