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Great discussion, all--on topic, and exactly what I was hoping to learn about. Thanks :)

The contest is over, but here's a lucky shot I got once ....

Hi all, I have about 3 lb of frozen elderberries that I got from a specialty restaurant supplier. Everything I've read about ingesting elderberries suggests that they are poisonous until cooked. I'm wondering if I need to treat the elderberries with heat in order to take out the toxins? Or...

Interesting. I think I'm going to have to get a hydrometer! And by the way, when I woke up this morning there was fizzing action happening and a little bubble came up out of the airlock every couple seconds. So I don't have a stuck ferment (phew!).

Thanks so much for your detailed answer! So here's what I am learning: if I were to try this again, I might try four pounds of peaches (instead of three) to increase the complexity of the wine and give the yeast more nutrients. I also might move it to the carboy after only five days instead...

Sure! I followed this recipe basically to the letter, except i added about 1/2 tsp pectic acid: https://delishably.com/beverages/How-to-Make-Peach-Wine-A-Simple-Peach-Wine-Recipe Basically (to save you time), I added sugar water (1 lb. sugar / 1/2 gal water) to peach juice that I squeezed...

Hi everyone! It's my first time making peach wine (or ANY kind of wine!) and I am just at the point where I've siphoned it from my primary fermenter (bucket) to a carboy. Problem is, at this stage (it's only been fermenting a week, in the bucket) it tastes very very boozy. Like a very strong...