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Hello. I'm pretty new to this, I'm bottling my first batch now and want to get my primary ready for the next one. I've been wanting to try cranberry banana wine. Anyone have any good recipes? I mainly want to know if you would extract the juice from the cranberries same as the bananas, i.e...

My pic is sideways btw.

So, we are over 2 months in now. I have racked once into new carboy. I did end up pitching the EC 1118 and SG got down to 1.020, and I was thinking things were good and could remove the heat and ferment stalled again. Has been at 1.020 for 2 weeks. So I reintroduced heat but a little less this...

So it has been over a week now and ferment was going well, but seems.to have stalled again. Day before yesterday SG was down to 1.042 but today it hasn't gone down much. It was 1.039. But I tasted it and it tasted delicious. VERY sweet of course. I have still been swirling and taking airlock off...

Still going well. Lots of action in carboy. And when I checked the SG last night it has gone down to 1.055. Since it is in carboy now instead of bucket but I'm pretty sure I should b treating it like it's still in primary, I have been taking airlock off once or twice a day and giving it a couple...

A big thanks to all who responded to my urgent post. I believe I had a few things working against me. An overabundance of added sugar, as well as not crushing berries in the beginning and a lower than optimal ambient temperature. I added a couple tsp more of nutrient and wrapped carboy in a...

Thanks to all who responded so quickly to my post yesterday. I believe there were several things working against me, over-abundance of additional sugar, not squeezing/ crushing up the berries well enough, and a lower than optimal ambient temperature. The pH may have played a role as well, but as...

It's also possible that it was closer to 4 gallons of fruit. They were frozen and there was some airspace. Then added enough sugar water (with 10 lbs sugar dissolved into it) to almost fill bucket, then added a tiny bit more plain water to completely fill.

That is possible. So did I shock the yeast ? Can it be saved by adding another packet now since it is definitely at the 1.090 Mark?

yes and yes. it is sweet and im sure its 1.090. I dont understand it. It had a cap I had to punch down every time i stirred it, and today it was sparkling like carbonated soda. It tastes very sweet though, so im sure little to no fermentation took place. So my question now is can i save it? is...

Hello, I am making my first batch of wine. I started in 5 gallon bucket for primary. I used approx 4 1/2 gallon of blackberries, a splash of lemon juice and 10lbs of sugar dissolved in enough water to bring up to 5 gallons, and pectin enzyme. Then added 5 campden tablets, covered with a light...