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Hey all. I asked a similar question over in the beer forums, but given the different concerns w/ brewing and vintning (vintening?), I feel it's wise to ask over here also. I've just put my blueberry melomel into the secondary. Is it safe/wise/proper to use a carboy cap on a secondary...

I adjusted the gravity down to about 1.094 with my boiled, cooled water, thereby (I hope!) solving my own problem. ;)

Just checked the gravity; it's at 1.111, which seems a bit high.

I'm making three gallons. The recipe, as adjusted for three gallons, would be: 11.25 qts water 9 lbs. honey 6 lbs. blueberries 6 tsp. acid blend 3/8 tsp. tannin 3 tsp. yeast nutrient 1.5 tsp pectic enzyme 3 campdens I've not taken a gravity reading yet, but will a little bit later...

As mentioned elsewhere, I'm currently trying a three gallon batch of blueberry wine/melomel, following Terry Garey's recipe. She calls for either 2.5 lb sugar or 3 lb honey per gallon. The recipe also calls for 3.75 qts of water per gallon, regardless of whether sugar or honey is used. Honey...

If I can get out to the farm market tomorrow, I'm considering making a blueberry wine (or melomel, I suppose, as I'll be using honey rather than sugar) tomorrow. The current plan is follow the recipe from Terry Garey's book, scaled up for 3 gallons. Anyone ever tried this recipe? Any other...

From the sound of that, the key is to wait 24 hours after the sulfite, so I'll go ahead and pitch this evening before bed. Thanks! :)

That's right. For a variety of reasons, I'm doing small, 1 gal. batches right now. I'm new to it, and I want to be able to do a variety of different wines. The quantities involved look sort of intimidating, too--I'd have needed a small posse to pick 20 pounds of raspberries! :) If and as I find...

What's the proper schedule on which to add these things? Terry Garey's Joy of Home Winemaking generally says pectic twelve hours after campden, and yeast 24 hours after pectic. In at least one recipe, though, she says yeast twelve hours after pectic. The bottle of pectic enzyme itself says...

Yesterday I started on my first batch of wine ever, a raspberry made from berries picked earlier the same day. I added a crushed campden tablet in the evening, after the must had finally cooled, and this morning added pectic enzyme. When I added the pectic enzyme, I noticed a fairly strong...