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How do I make some sparkling wine? I know I charge the wine with some sugar and put it into a bottle but how much sugar goes into it? Do I add yeast with it?

So now that this is an active post, back to my reason for starting this, how much oak is enough for 6 gallons of berry wine? Anyone have an idea?

Those have been the most popular methods, and in my mind anything that's been heated enough to be charred is, in theory, sanitized right? I just dumped mine right in as well.

Everything I read says to soak in Camden pellets or starsan

Yeah - I'm not used to using oak yet. This is the first application of it to my wine. I don't know if it'll come out in the wine's flavor.

Why not? Have you tried adding to anything other than the two you mentioned?

I am making a 5gal batch of berry wine and I added a 1/2 cup of med French oak to it in first stage fermentation. Is that a good batch?

I put about 21 pounds of berries, 2.5t pectic enzyme, 10lbs sugar, Kv-1116, GoFerm, 2.5t Tannin, 5gal water, 2t acid blend, SG was 1.060 and was going to beef that up with some more sugar tonight after work. When I made berry wine last time, it was amazing. Should I add more sugar? Will it make...

How's your Trojan wine doing?

Hey - also, what's the general rule for the sugar used in the wine?

I know I asked this but was is the general consensus about fruit to h20 ratio? I have 20lbs of mixed berries to brew up and it's about time I did. I did this once and it was amazingly good. So heavy with mouthfeel and so heaving with ABV that when you drank it, you couldn't tell it was high...

Sold!

https://winemakermag.com/yeast-strains-chart here's a great site for yeast research

Better than I have - most of my stuff I got from brewers that quit brewing. Amazon is my friend. I live in Alaska.

I wish I lived down the street from someone that has honey.

I have made three batches of mead so far and I've found that it's getting better and better with each batch. All traditional. No fruits or additives besides nutrients. If you're serious about making mead - start with a traditional. Do that a few times and you'll taste and find your flaws...

Yeah - This project will never be done again. EVER! It' is the most foul smelling swill I have ever smelled. It tastes worse and I'd never use it to top off anything that I would ever drink.

Condom. I don't think it's any better - definitely funnier, not better.

In my experience, that's too soon to xfr to secondary. You can do it, there is nothing wrong with moving to a secondary. I usually wait for the first to get done because moving to the secondary usually causes a secondary fermentation to start up. I wait for the primary fermentation in the...

I have carboys to age them in. I was thinking you were talking about something special.