Wow this is amazing👍👍👍👍 I do have a questions, can I keep my fermentation for a month? I’m going away for a month and wondering if this fermentation can hold. Thanks.
@@HowToDoneRight I doubt going to be the same to your cantaloupes fermentation, I’m leaving soon and fermentation wont be completed by then. Thank you for the reply.👍
I have enjoyed your videos very much. I’m getting ready to make my first batch of blackberry wine, and I need to know, when the time comes to top off my carboy, can I use a sweet blackberry wine from the store to top it off? Will the sulfites or sugars in the sweet wine harm my batch?
My next video is a blackberry wine. Great minds think alike. Oh yeah you can top off with that wine. May ferment a little in secondary so don't use much when possible.
Please help. In August I made 1 gallon batches of blueberry, blackberry, mango and plum wine. I did them all within a week or two of each other. The mango and plum turned out great. The blueberry and blackberry have stuff floating around in the bottles. Is there some way to fix it at this point. They taste fine. Thanks in advance.
Could be tartrate crystals completely normal. Or those wines could have needed additional rackings. Happens to all of us. But its just fine and I don't worry about it. 🍷🍷
Have a question. I made 5 gallons of wine for the last 2 weeks, and the wine has been stop fermentation from now, but the wine is still sweet . May I add more yeast on for more fermentation? Any recommendations, I would appreciate your help
Have you been opening and stirring each day? That will eventually go away that's the yeast working hard. But need to get oxygen in it early. Watch the oxygen video.
@@HowToDoneRight I have. But, I’m wondering if I messed up by using Distilled water. Our tap water is terrible, and I had a few gallons of distilled water. Do you think I have messed it up, or is there hope? I’ve done EVERYTHING to the letter on your instructions. That was the only difference… not using tap water and using bottled distilled water.
Stay the course. If it's foaming it's working. That Sulphur smell goes away after each racking and is normal. As you rack you remove the Lee's or dead yeast and will start to smell like wine.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Just wanted to say thanks-- we used your recipe for dandelion wine and bottled it today. It tastes great!
Thats an old favorite very nice.
Thanks so much.
We make Dandelion jelly. It’s really good!
I can’t just imagine the wine! 🍷
Thats a unique jelly. I'd like to try that one. 👍👍
I use marbles to bring the headspace up. That way i will not be diluting my wine.
Yep I have discussed that many times. Just be careful of the marbles you use . 👍👍
Wow this is amazing👍👍👍👍
I do have a questions, can I keep my fermentation for a month? I’m going away for a month and wondering if this fermentation can hold.
Thanks.
No you need to get it in a CARBOY quickly after fermentation is complete or will turn to vinegar. You need to eliminate oxygen and headspace.
@@HowToDoneRight I doubt going to be the same to your cantaloupes fermentation, I’m leaving soon and fermentation wont be completed by then. Thank you for the reply.👍
I have enjoyed your videos very much. I’m getting ready to make my first batch of blackberry wine, and I need to know, when the time comes to top off my carboy, can I use a sweet blackberry wine from the store to top it off? Will the sulfites or sugars in the sweet wine harm my batch?
My next video is a blackberry wine. Great minds think alike. Oh yeah you can top off with that wine. May ferment a little in secondary so don't use much when possible.
@@HowToDoneRight Thanks so much!!
Hello.. can this same procedure be used for rice wine?
Nope, rice wine is a completely different procedure.
Please help. In August I made 1 gallon batches of blueberry, blackberry, mango and plum wine. I did them all within a week or two of each other. The mango and plum turned out great. The blueberry and blackberry have stuff floating around in the bottles. Is there some way to fix it at this point. They taste fine. Thanks in advance.
Could be tartrate crystals completely normal. Or those wines could have needed additional rackings. Happens to all of us. But its just fine and I don't worry about it. 🍷🍷
@ Thank you 😊
Please make Rice wine..
That's on my list.
Can't believe you replied. Lots of support from India.❤️
@amugha4768 lol... I try and respond personally to all my comments when I can. Welcome to our channel👍👍❤️❤️🌼🌼
Have a question.
I made 5 gallons of wine for the last 2 weeks, and the wine has been stop fermentation from now, but the wine is still sweet .
May I add more yeast on for more fermentation? Any recommendations, I would appreciate your help
You can add more yeast. It could be done should not ferment for 2 weeks. What's your abv?
Thanks
I’m on Day 3 on a 5 gallon batch of blueberry wine, and the entire room has a terrible smell (sulfur). What did I do wrong? Thanks for all your help!!
Have you been opening and stirring each day? That will eventually go away that's the yeast working hard. But need to get oxygen in it early. Watch the oxygen video.
@@HowToDoneRight I have. But, I’m wondering if I messed up by using Distilled water. Our tap water is terrible, and I had a few gallons of distilled water. Do you think I have messed it up, or is there hope? I’ve done EVERYTHING to the letter on your instructions. That was the only difference… not using tap water and using bottled distilled water.
Stay the course. If it's foaming it's working. That Sulphur smell goes away after each racking and is normal. As you rack you remove the Lee's or dead yeast and will start to smell like wine.