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I pulled the fruit after it had been in the primary for a week; that was Saturday. I don't have a filter so I'm just hoping I'll get enough off the top to fill the 1 gallon secondary. I tossed 1.5 gallons of water in to start, so we'll see. I'm not sure what's going on here... It looks like...

An update on this... I pitched the yeast on Monday (May 6) and have been taking daily readings while stirring the must. On Tuesday evening, it was reading 1.080, then Wednesday around noon, 1.050. I added the Fermaid at that point. It's Thursday evening and it's down to 1.002 already! It's still...

😂 thanks @Rice_Guy. I'm not sweating it too much. I liked your advice about color and threw in 4 oz of blackberries to add some tint. I stirred in another 8oz of sugar and the SG is reading 1.086. I've added the pectic enzyme and will see where the must is at tomorrow morning for measurements...

I already added 2 lbs fruit. I'll check it again tomorrow when I'm adding the pectic enzyme

I haven't measured SG yet. Was going to wait for the temp to come down just a little for a more accurate reading. I'll add more fruit. You think I'd have better results leaving the ph alone rather than adding something to deacidify? Edit: checked SG and it's also a bit low at 1.070. What's...

I got this started. Here's what's in the bucket... 4 lbs strawberries 6 quarts water 3 lbs sugar 1 1/2 tsp acid blend 1/4 tsp tannin 1 crushed campden tablet It's sitting around 29 C (84 F) and when I measured the ph it was 2.95. Do I panic immediately or just wait until I'm closer to pitching...

The raspberry wine I started in March was a learning experience; there was a lot of lees and I lost a lot in the first racking out of the fermenter. Checking my notes on that one, I added 1.25 gallons of water and ended up with 1 gallon in the carboy after racking. I'm expecting the strawberry...

I'm looking into starting my first batch ever of strawberry wine. I found a recipe in this forum that I think looks pretty good: https://www.winemakingtalk.com/threads/grocery-store-strawberry.3516/ 3.5 lbs. very ripe Strawberries appr. 2lbs. sugar SG=1.085 1/4 tsp. wine tannin 1/4 tsp. Pectic...

Thank you for the book recommendation, @Rice_Guy. I don't currently have a ph meter, but I am looking into getting a decent one very soon.

Thanks all. And great idea @ChuckD. I already figured out I used the wrong yeast for my blueberry.

Hi all, I've been making wine from kits for a few years and now I'm getting into making fruit wines from scratch. I have a few friends who are into homebrewing but they mostly do beer, so it would be nice to connect with some folks who understand the nuances of wine. I read The Joy Of Home...