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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...

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.

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

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...

This is my first time to make a strawberry rhubarb wine. I was wondering what is the best procedure to follow. Here is what I have thought of: A: make a strawberry and a rhubarb wine and blend them together after they are done fermenting. B: Ferment both the rhubarb and strawberries...

I gave a friend a bottle of wine that we had made. He said that he had pour it into a stainless steal coffee type mug with a cover and taken a couple of sips and really liked the wine. He said he had a couple more sips, and it still was very tasty. He then said he put it down for a couple of...