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Ok, I'm six days into a 1 gal. batch of blueberry wine. I thought my primary fermentation had stuck as there were no bubbles for a day or so. So I was about to start up a starter but decided to take a measurement and SG is 1.000. How does that happen after five or six days in the primary...

I am brewing a gallon each of strawberry and cherry wine. When I siphoned from the primary bucket to the glass jug, I had read somewhere to stir first to get the yeast moving and then siphon. Well, that obviously brought a lot of sediment with it. First question, should I resiphon after...

I just started my first batch (1 gal) of strawberry wine. The must began with a SG of 1.085. I rehydrated the yeast (a half packet (1 tsp) Red Star Montrachet) and added about a half cup of must to it for about 12 hours and got it bubbling. I added it to the must tonight. It's about 6 hours...