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My blackberry wine is ( after an eternity ) now at 1006. Should I bottle? All advice gratefully received. Thanks in advance, BB :wha:

In another post I had commented on a fermentation that had stopped at 1040. Have just bottled (and tested) at .996! I have brewed many kits over the last year, but this is the lowest FG by far. Having used a restart yeast and a brewbelt this ferment really took off and (eventually) looked like...

A friend ( foolishly ) asked me about a problem he has had with a Barolo kit (ongoing). Apparently in fermenter 2 weeks, no activity. Pitched restart yeast, 4 days no activity. I'm going over there tonight to take a gravity reading. Is there anything else I should ask/do? Any guidance on this...

Evening all, as used to br the intro to a tv show in the 70's (maybe Softly Softly?) I have only been brewing for a year (total noob), so still feeling my way about. I made a batch of perry (5l) but when topping up I think I overdid it with the amount of sugar in the solution I added. I have now...