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It’s the 3rd day of my cinnamon tea wine in primary fermentation. There is no activity taking place... seems like there’s no fizzling sounds, no bubbles coming from... it just formed a layer on surface. There’s tiny yeast particles that floating down and up. I have started at 1.140 sg, I made...

I checked the reading of my 5 liters of grape must yesterday. The reading was 0.991. Then I racked it into secondary. Today it keeps bubbling every 3 seconds and I can hear the fizzling sound as I get too close just like the s.g. is 1.020

Can I get enough must from wild strawberries?

Just wondering if I push the airlock attached rubber in a bit to help the carbon dioxide get out through the airlock, because the bubbling really slowed down.

I have just started to ferment cherry must yesterday. I mashed 13.22 lbs of cherry with hands and pitted the cherries. I added 1.5 liters of water and strained mashed cherries into 1.32 gallons of jar. Then added sugar to 1.120 sg. Yeast starter is prepared. About half an hour I added this...

Here’s my wine at 14th day of primary fermentation. It has dropped to 1.032 sg thus I’ve racked into secondary today. I put 8 liters of coffee wine into 10 liters bottle. What do you think? I guess there is a lot of headspace to fill 🤔If I find 8 liters I might buy that bottle as soon as possible🙂

Today the fermentation of my orange wine finished at 1030. I started to ferment a 2.11 gallons of ripe orange must: 20 oranges Sugar to 1.091 s.g. (Just after the first fermentation I put an additional sugar which raise the s.g to 1.040) 1 cup of raisins 2 tps of yeast nutrient 15% tolerant...

First bottle: (1120 - 1010)* 131,25 = %14.43 Second bottle: (1120 - 1011 ) * 131,25 = %14.30 9,5 kg cherry makes 12 liters (1,5 liters of water) Pectic enzyme - Half spoon 2 tsp of yeast nutrient 2 lemons I realize though the yeast starter didn’t grow twice times as much as I expected over...

I’m on the secondary fermentation of 10 liters bergamot tea wine. I just racked into secondary fermenter. The fermentation is vigorous and I just saw the airlock has become stained in color. I racked it when the hydrometer hit 1.030. It is been dripping through the airlock. So I dumped some into...

I am making wine from blackberry tea. I guess I’ve started at 1.120 because the tea was hot while I was plunging the hydrometer into the tube. I made yeast starter with 15% tolerance yeast and poured it into the 2.37 gallons of must after 4 hours but the primary fermentation lasts for 4 days...

Cherry wine: 6 kg (13.22 lbs) sour cherry makes 6.5 lt (1.71 gallon) cherry juice, Sugar to 1.110 s.g., 2.5 lt (0.66 gallon) water, Half spoon of pectic enzyme, 2 spoons of yeast nutrient, 1 spoon of acid blend Bioferm Blanc yeast We crushed the cherries with hand. Then we used straining bag...

I tasted cherry stalk tea. I wonder whether or not I keep its aromatic flavor if I make cherry stalk tea wine. I would use brown sugar this time. Any recommendations and ideas are welcome.

Recently I have fermented 7 liters of berry tea wine. I used two bottles. I started at 1120. The second bottle was half filled. The second finished at 1020, a week ago. Yesterday the must in the first bottle finished fermenting at 1040. I didn’t do transferring during fermentation. I wonder why...

I want to use bags of cherry stems and I wonder whether or not I keep its aromatic flavor if I make cherry stalk tea wine. I would use brown sugar this time. Any recommendations and ideas are welcome.

I’ve tasted cherry stalk tea a couple of minutes ago. I wonder whether or not I keep its aromatic flavor if I make cherry stalk tea wine. I would use brown sugar this time. Any recommendations and ideas are welcome.

Unlike the commercial wines, it is seems to me that the alcohol of the wines I've made doesn't last enough to keep me drunk and I feel sleeply after I consume half of the glass. My wines have generally 13% alcohol centent. I use Grolsch type bottles to keep my wines. Am I missing something?

12 cinnamon sticks 3 litres of water 2 tsp of yeast energizer 500 ml of concentrated grape juice Lemon juice from one lemon 1/4 teaspoons of yeast nutrient 1 packet of Bioferm Rouge Sugar until specific gravity reaches around 1.110 (2.20 lbs) I made mine around 14% estimated ABV. I spared...

I wonder if it would be strong if adding cinnamon sticks to boilling water of cinnamon tea bags. Any advice and suggestions will be greatly appreciated.

My fermentation of strawberry wine is finished at 0.98. It smells strawberry but it got a acrid taste. What can I do to make it more flavorful? Thanks...

I want to make 7 litres of apricot wine; How many kilograms of apricot and how much water do I need? I would greatly appreciate it if you kindly give me some suggestions.