Any people out there experienced in making blueberry wine have an opinion on whether or not to add tannin to blueberry wine. It's my understanding that blueberries already contain plenty, so would adding tannin effect the taste negatively?
I transferred my wine from the primary bucket to the carboy at SG 1.020 only 4 days ago. It seemed liked the bubbles in the airlock stopped so I took a SG reading. It now says 0.992. The wine still smells a bit unpleasant (not sure if that's normal at this stage). I admit there is a little extra...
What are people's thoughts/opinions on covering the primary fermentation bucket during week 1 versus allowing the must to breath (lightly covered or covered with a towel)? I'm getting a lot of mixed directions online. I just mixed all ingredients (minus the yeast) yesterday and it's half covered...
