Thanks for the tips. I bought the airlocks a few years ago and that really improved the process!
Love the idea of adding the black tea tannin. Genius! :)
I just put a blueberry wine in the fermenter yesterday with the tannin added and after I rack it I’m going to oak it with some French oak cubes I got off Amazon. Its supposed to turn out tasting like a good dry red wine. We’ll see.
We’re sitting here drinking a glass of the Welch’s stuff from the first batch I made and used a champagne yeast. We’re calling it pink champagne. 23 days from grape to glass. Its drinkable. 😆