I have successfully made several (at least 15) gallons of homemade wine, and only really had one come out undrinkable (was black cherry experiment, made a decent cooking wine) I started with a simple balloon and welches set up, amazed it worked, and got hooked.
So I have been playing with different sugar contents, how much alcohol I could get vs over sweet, and in general just playing. It always seems to work for the most part. Using gallon glass jugs, 4 going this time.
Some of these batches have active bubbled and foamed for 4+ weeks, average temp 74°F and never shot higher than 19% ABV. I have used everything from grocery store bread yeast to Lavlin EC-1118. Stays active, tastes great, on average goes pretty dry and high alcohol. After it goes clear and settles, degas, bottled, and drank a couple months later.
Most everything I read though [about fermentation duration] states like days, or maybe couple of weeks max.
So I figured I would start getting some more experienced advice, and see what I am really dealing with. maybe start thinking smarter not harder.
I have tried with and without yeast nutrient (Fermax), which seems to make it more aggressive but last just as long and no appreciable difference in end product.
So if someone could nudge me in the correct direction on what to expect or do differently, all info welcome, and thank you.