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Thanks, I'll move it to the freezer. It's been in the fridge for about 15 hours at this point.

I picked about 5 lbs of strawberries yesterday from a 'pick your own fruit farm', and after destemming and washing them, I put them all in a gallon-size freezer-safe ziplock bag and put it in the fridge. It may be a few days or so before I can start a batch with them as my mesh bags are all...

Thanks, and yes, I'm starting to understand the art of adjustments. I'm finding that if the "numbers" are and stay on point, then things should turn out ok. I don't know if that is over-simplifying it, but that's been my strategy thus far.

Yes, I may be hitting a lot of farmer's markets this year to see what looks interesting and tasteful.

Yes, the results have been above what I expected as a beginner - which makes it fun and motivating (aside from the occasional mess, but sounds like it's more of a nuisance than anything really concerning). Most of what I'm tasting and consuming is right after bottling as I drink the leftover...

Thanks all! I think it'll just come down to letting the SG drop a little bit more. The reason for the 1.03-1.04 is that was the guidance I was getting from some recipes. But, if leaving it in the primary until it hits around 1.01 is no biggie, then I'll start doing that as I too am tired of...

Periodically, my batch (1-gallon batches) will seep and bubble through the top of the airlock after I've transferred it from the primary to the secondary. My typical process is to transfer from primary to secondary when the SG reaches 1.03-1.04. And as a result, sometimes when I check on it the...

Maybe too simple an answer, but did u calibrate it before first use? Similarly, when I received a new meter and used it right out of the box it was reading low. I calibrated it using the provided solution and voila...it started reading normal ranges. I used it in multiple samples just to be sure.

Was not aware of the suspended yeast factor in young wines, which these have been. So, good to know and that does describe what this could be. The, what I would categorize as "not large, not noticeable, yet present" particles seems consistent throughout and suspended. Which I would guess may be...

Good idea!

Sounds like I just might need more time before bottling. I did not add any betonite, but to the casual eye it looked pretty clear to me...until I stared at it for a few mins and all of a sudden the particles jumped out like stars in a 3D art piece.

I've been making various fruit wines, and while I thought the clarity has been coming out great, my wife notices these tiny tiny particles floating throughout the wine. I was not able to notice them with my naked eye until I stared at the wine through the glass for maybe a couple minutes (think...

Thanks all! I think I'll wait it out a little bit more before bottling - possibly straining through my nylon bag. And great tips about the dissolving ahead of time; particularly with a sample of the wine itself.

I added a campden tablet (crushed) to my batch a day before I was planning to bottle per some guidance. The next day I noticed that it had not fully dissolved and now the fine white particles are throughout the batch (mostly on top). My searching across this and other forums yielded two common...

The couple other fruit batches I've done also called for 3-4 lb fruit as opposed to the 2lbs called for in this blueberry one. But, I guess this is the fun of it all; start with one recipe then troubleshoot issues, and modify the recipe. Also, good to hear the tip on checking the SG and pH...

Yeah, I ended up adding the nutrient (1 tsp) and it's been a couple hours and there already seems to be a little activity, but I'll check the SG tomorrow. Maybe the batch was saved. I really hope so - I hate wasting fruit. Strange the recipe didn't include the nutrient. Maybe an oversight.

Thanks all for the info and guidance! This forum is great. The pH seems to be the running theme, so I'm going to assume that's a part of the problem. I don't currently have a pH meter, but now I plan to invest in one. I'm going to try adding some water and a yeast starter. It's a 1-gallon batch...

I recently started a blueberry wine using frozen blueberries that I thawed and washed just before using, and I followed a recipe from a book I've used successfully with other fruit wines. I added the yeast to the primary on Feb 6, and on Feb 7 there was definite activity. Then by the end of Feb...

For me as a newbie, this has been my biggest mental hurdle. Reading about the value gained with proper aging, while at the same time, racing to get a pipeline stocked as quickly as possible. I have found myself buying an additional carboy almost weekly as I make 1-gallom batches to ramp up an...

Cool! I like the vodka idea - I may try that!