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This is what I have

I need a recipe for Apple wine from frozen concentrate, specific steps please

So its about done fermenting pretty early (its been 6 days). Its a 1 gallon batch. Should I leave it in primary for the remaining 6 days with the blueberries or move it to carboy without more time with the berries

How would the brown sugar change the taste of the wine?

Do different sugar types taste different when fermented in wine? Like white sugar vs brown sugar?

Can anybody tell me how to do this as a 1 gallon recipe? I have the 6lbs frozen blueberries. How much for everything else?

Would degassing help with the smell?

After a day in the secondary it smells worse!

Like 3 or 4 days ago it was at about 1.060. I missed a few days of stirring though

I used the ec-1118 I do believe. My hydrometer broke so I'm not sure on that. And idk.. Like a hint of bad fruit.. Idk how else to describe it

I'm making dragons blood wine and it smells off. It smells slightly like bad fruit. I went by the original recipe but did 3lbs of fruit to 4 gallons of water and brought the gravity up to where is said 12% on the hydrometer. I started it on 9/1. It is still fermenting but not foaming, just...

I figured it seemed too simple. I'm on my second actual batch of wine and figured it be fun to do the juice thing while I was at it. Right now working on some Dragons blood. Good to know that the juice thing isn't that easy, thank ya

I left it in its original jug. I went by this thing I saw online https://selfreliantschool.com/how-to-make-wine-from-almost-any-store-bought-juice/ I basically added alot of sugar to the juicy juice jug and then added yeast and air lock. I did that last night and now checking on it it wreaks

So I added enough sugar to strawberry watermelon juicy juice to bring it up to 14%, added yeast, and put an airlock onto it. I then put it into a cupboard. Is this process flawed in any way/ what should I expect?

How does a blueberry, blackberry, and raspberry wine taste?

Any simple recipes not needing too much fruit for an elderberry, strawberry, blueberry mix. And opinions on how it turned out?

I was adding the potassium sorbate and Camden tablets as instructed but accidently added 1 more tsp to my 3 gallons of raspberry wine. How will this affect my wine?

Should I retry the starter then with the yeast nutrient and juice or water then? And adding a pinch of yeast nutrient a day(

So 2 nights ago I made a starter by dissolving yeast nutrient in some warm water, adding a packet of yeast, and putting it into 1/4 of a gallon of the wine that has the issue. It foamed some and then I added it back into the fermenter the following morning, this morning I checked on it and it...

Sorry, im confused. What do you mean by starter? Is there a proccess to pitching yeast or do you just sprinkle it in?