#1
So, I got to brewing some mixed berry wine the other day, got a gallon demijohn full of the stuff, brewing at the moment.

I used bakers yeast, used enough sugar, fruit, water, etc.

At first the thing foamed over and their was foam everywhere, so I cleared to airlock, tipped out a bit of the brew, and put it back.

Now though, their is no krausen, but the airlock is still bubbling once every 6 seconds or so, is it fermenting?
#5
Yes, a long time ago and it was pretty awful.
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#7
My dad used to do it for years, and I helped a couple of times, and at no point do I remember anything ever foaming like that, so I think you mighta goofed, but I'm far from an expert.
#8
if it's still bubbling then you're good; you'll probably have to add sugar once it's done eating to adjust the taste


if you think you'll be getting super into wine brewing, my friend brews a TON of wine/mead and would be happy to talk to you; just message me at some point and I'll get you guys in contact
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#9
I'm not gonna get in to it properly, not at the moment anyhow, just thought it'd be a bit of fun. Going to try some other stuff at some point. Awesome man, cheers, it bubbles about once every 8 seconds now, I've read that a tiny krausen is alright but I don't think mine has any at all, although there are spots of stuff on the top, although that might be seed sediment. Cheers anyhow man.
#11
I don't know, but I'll drink it.

Srsly, TS send me some and I'll give you the optimal rating on whatever wine website you choose...

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#12
Beer I've done, but not wine. From experience, you ferment for about a week then leave it to brew for a few more. But wine could be very different. My Nana used to make wine out of carrots. That stuff, I am told, was lethal.

We distilled cider when I was a fresher at uni (which is what happens when a chemist and a physicist get bored). That was a decidedly a terrible idea. It tasted like p*ss and was about 60% abv so it was like gargling glass.
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#15
Forgot to say, in my experience wines usually take 6-12 months to age, and require racking a couple of times in that time.

You don't have to take my advice though, because all of my wines have been crap.
#16
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#17
I brew beer with my friend. I have a friend that makes a lot of wine.


If it's regularly bubbling, you should be okay.
#18
Not personally, but it runs in the Yugoslavian side of the family, wine, ouzo, beer (with and without chilies , makes it violent), various tropical fruit based booze especially bananas.
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