r/winemaking

Having made many bad grape wines, I have wanted to make a lackberry wine for a long time. Thoroughly enjoying the flavor at 7 days already. I think this may be my talent instead of grape.

Recipe used:

5 lbs blackberry

1/4 tsp superfood

2.25 lbs sugar in a simple syrup

Lalvin 71b yeast

Topped off with water to get to about 1.2 gallons

Targeted about 1.090 OG. After 7 days in primary, I am down to 1.000, so close to 12% abv right now. Yeasts are still bubbling pretty hard. Trying to decide how far to take it in secondary, but will likely go about 6 months. May have to stabilize and back sweeten, and I have a bunch of honey I could use for that. Will update later with the success or failure of my adventure.

Hi, I’m making a batch of white wine and it’s been in a stainless steel fermenter for 6 months. I’m racking it prior to bottling and it’s pretty clear and tastes nice. Is this just leftover yeast?

I’m 90 days into fermenting this Pinot noir must purchased from a local nursery. It’s been under an airlock the whole time. Put directly into carboy for primary fermentation immediately. Racked into a clean carboy after 40 days.
No sulfites added.
Is this mold? Anything that could ruin the taste?

Hello, I’ve got two vines growing in my back garden in Soller, Mallorca. I’d love to know what they are before deciding what to do?

Not sure if these photos are good enough or if I can do anything to make identification easier?

Any help much appreciated!

We collected several thousand dandelion heads this Spring, used some oranges and lemons for extra flavor. If my calculations are correct (and they might not be 😅) it’s about 14% ABV.

I learned a lot, guessed a little, and am looking forward to future batches! The next one up for bottling will be a strawberry-rhubarb wine in a few weeks.

I am making blackberry wine and I think I messed up my batch within the first two days. I added campen tablets to my smashed blackberries and then let the bucket sit for two days instead of one. Now I see what I'm sure is mold.

Do I have to pitch it now and start over? I didn't expect mold to begin developing this fast with everything being sanitized.

The photos were taken today, mid August And the grapes themselves are 1,5-2,5cm with seeds and a conical shape. We're in central Greece and have our own vineyard but my father hasn't seen this variety before.

He took it from an abandoned house in the area and it wasn't producing grapes for years. He cut everything down and it grew like crazy. It's the first time it's producing like this. He asked (Chatgtp) and it proposed Michele Palieri but he doesn't think it fits

I need some help with figuring out current gravity. First picture was on June 30 when I first set it to ferment. Second picture is today.

If my math is right, it's only at like 5%. And it's really really sweet tasting. I like a drier wine. I'm curious as to why it hasn't dried off.

Edit to add: it is blueberry wine!

I made this following the Jack Keller recipe and it is now 2 years old. It is amazing.

Smooth, caramel and earthly. Maybe just a hint of onion back taste.

I made a gallon batch of blackberry wine back in June that I just bottled today and it’s so good! I aged it with an oak spiral and backsweetened with a few tbs of turbinado sugar which I think helped a lot in flavor. I’m really having fun with this hobby so far, and am really excited to make/learn more!

P.S. definitely should’ve bought a floor corker cause that part wasn’t fun lol

Squished a bunch of cotton candy grapes. Couldn't get all of the juice out of them so I ran distilled water through them and boiled off the water (it oxidized like crazy unfortunately). The dark carboy has all of the juice I got from squeezing, the maple syrup carboy has all of it from boiling. Gonna let the natural yeasts work for a day or two before I add K1-V1116. I also added ~.5 cups of sugar to it all. Hopefully it won't taste like stomach acid. Will give an update once I've tasted it.

A friend gave us a bunch of homemade wine that was given to her. I don’t drink much wine myself but I did open one to taste because if nothing else, I hate to throw these beautiful bottles away! Any suggestions?