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Thanks a bunch

That seems to be the general consensus, thanks

Thanks for the info

I'm actually a wine artisan. But I'm going to act like I have no idea what I'm doing. LOL I have no idea what I'm doing. But I am willing to learn.

If you use campden tablets are K-meta and Na-meta needed?

Well, I added yeast and still very low yeast action. Last night I strained out the pulp. I've heard you can't leave the pulp in for too long. I transferred it into a 3gal carboy and I noticed much more airlock action. So, I don't know what will happen now. I'm just hoping for the best. Two days...

Thanks again

The nylon bag makes removal so mush easier. Thanks

I did do that. Thanks

Thanks for the info. So, you actual put the nylon in the primary fermenter. I was worried that enough fruit would come in contact with the yeast. I guess my rookie is showing. LOL Thanks again

I ran my fruit through a blender. I hope that didn't hurt. And how long can I leave the fruit in the fermenter?

It helps a lot and I will post results

Thanks again

I did use an air lock

Yes, I did add yeast nutrients. And I will add another yeast started tonight. It's been six days so I'm sure I need to remove the fruit pulp. Should I add more yeast nutrient? And Thanks so much for the info. This is all very helpful.

Thanks so much for the information.

How will adding yeast effect the wine?

About 4 gallons and I used about 3lbs/ gallon.

Just blueberry country wine. I has no means of checking the PH yet. From about 68 to 73 degrees

I'm making blueberry country wine. I'm using Red Star wine yeast.