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I made a couple batches of Oregon Berry blend from 2018 berries. The first batch I errored and added way more sugar than I wanted. However, the yeast I used was good to 18% alcohol. I let 'er go until it completed fermenting. Ended up with 16.5% but sweet, sweet and more sweet (1.035)...

Have you added campden yet? If you have not and plan to, add now and in 2 days you are ready to pitch. If you do not plan to add campden (my opinion you should if you are using wild fruit), the juice should be ok if you keep it cool until you return. good luck

I am going through just that with my 4 berry blend, high ABV/dry batch. Second go around with bentonite. Still have suspended floaties. I will wait 3 more days to see if it clears. Then ract off, add a bit of pectic enzyme and Spark. We will see. Buy the way, the sweeter batch of the same...

Agreed, bent then sparkolloid...works great with most fruit wines

It would definitely alter the flavor with the presence of molasses.

Assuming you fermented to 0 (the need to back sweeten), I had great success with that liquid conditioner that contains potassium sorbate. Sweetens and prevents re-fermentation.

Yes, tasted it dry, dry. Unlike my apple I made dry, this stuff was bad. I did most recently (today) blended it with 25% of my sweet DB. It seems about right now. Still quite a kick as both DB are sitting around 16%.

You sure made me look at my hydrometer closer. Attached are a couple pictures I took of my reading. As I look these over, I believe I have found my error. When the SG gets below 1.00, the next lower gradient reads 90. So I took this literally with each line above 90 to represent 2. So looking at...

Boy do I have a comment on dry DB! Mine reached around 16% and .938 SG. It is like drinking unleaded fuel. Today I will be blending it with a 5 gallon batch of DB that I made for a sweet desert wine (16.5% ABV and finished at 1.038 SG) with hopes of sweetening up the .938 and drying up the...

Warren, my 2 cents worth... I juiced tons of apples to get a 6 gallon batch. I made a supercharger starter using k1-v1116 yeast. It took off in 6 hours. Pushed up the towel I had covering. Turned out great in the end. Alcohol was a bit high and it tasted like dry chardonnay. I added 2 tubes of...

Very nice. That apple looks great. I have been trying to stay out of my apple until next season. Next year I am planning to make 10 gallons. Maybe that will be enough to satisfy us and let it finish aging...LOL

I live on the Oregon coast. My property has hundreds of mature, well producing Huckleberry bushes. These are the "black" hucks. I am blessed to have an abundance. These bushes grow up to 10 feet. I believe the variety you saw in Montana were the red berry variety, correct? If so those have a...

Creative idea. But no, never tried it.

Same here, quartered, de-cored ran through Omega juicer (spins slow, wont oxidize as quickly as a high speed juicer). 6 gallons of juice to start. Ended up with 5 gallons bottled of 15% ABV. Very dry, back sweetened to taste....perfect!

Ekezo1, How did the batch turn out? I am about to bottle my Huck. Finished alcohol ended up at 14 %. I have experienced slowwwwww fermentation with huckleberry. This batch was no different. I think I will aerate more and add additional nutrients to the primary next year. Hopefully speeding up...

Looking great. I just bottled 5 gallons of Apple yesterday. turned and tastes great. Kind of like Chardonnay, little bit of oak and cinnamon. Started out very dry at15.25% abv. Added 2 tubes of apple concentrate at the end. Cleared for a few weeks and success. Firm believer using K1 v1116 yeast...

Wow, you were headed for some hot hooch if it fermented to 0.999. Sounds to me the yeast gave out. This could be for a couple reasons. #1 wrong or bad yeast for the extra high starting SG. #2 not enough air during primary fermentation. #3 too acidic. How did it end up? with the starting SG at...

Will do

Quick update: just took another SG. Huckleberry is at 1.014 (started at 1.112) Apple is at 1.002 the sg started at 1.082, I waited until 1.054 then pitched another 2lbs of sugar. Apple should be done in 2 more days (30 sec intervals on airlock). Started Apple 2 weeks after Huckleberry and it...

Both Huckleberry and apple could be fished this weekend. Looks like my yeast held up great to 15% alcohol. Yes, high alcohol. However, I raised the concentration of juice vs. water. So it is my hopes I'll get an acceptable fruit flavor from both. As mentioned previously; I made a supercharger...