If you dont have a hydrometer get one now.
W/O this you will never know where your stand. Now if or when you think its finished you will ned to add potassium metabisulfite. Do you have this? Clearing is just that clears your wine. Now you can help it alot by adding a clairifier. Do you have any.There is more to making wine than reading a recipe. Have you been sanitizing everything?
First off, chill dude; I have made wine before as stated in my first and secondary post. I do have a hydrometer, as mentioned in in this thread.
I have been sanitizing my equipment using soap, then rinsing it thoroughly, and then using a campden tablet to sanitize it - any further information on this is welcome. Potassium metabisulfite and a clairifier, I am not sure what these are, I am guessing one is a clearing agent and the other a stabilizer. I have added Pectolase to the batch to remove any pectane, and I am loath to add a clearing agent as I read from someone else here that they had never used a 'clearing agent'. Again, I am welcome to more info
If it is done fermenting I advise you to use sulfite now to protect your wine from oxidising or worse from an infection. 1/4 tsp per 6 gallns is what yo should use or 1 campden tablet per gallon.
Aye, thanks, when I realised my wine had finished fermenting I put it in the cooler with an airlock and a campden tablet too.
Yes Welcome aboard, As a newbie to this very addictive hobby this forum and the folks here have been very helpful.
I've already started readying myself for strawberry wine now that my peach wine needs no more attention lol, and thanks to this site I am considering whether to make strawberry port instead.
I honestly I can't believe the treasure trove this site is, I have read a few books on this and learnt more browsing the forum than I expected, long live our Roman heritage and more thanks to all above.
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I agree, very useful site and so much knowledge. Just be careful with a lt of the recipes there as they are usually high in alc and low in flavor IMO. Most prefer to se more fruit and ess sugar to end up with a fruit profile that comes around much sooner instead of being hidden by a very high alc. content.
Aye, I was wondering after tasting my batch after fermenting - it did taste a bit watery, though I am just putting it down to experience, next time I plan to add more fruit than recommended by my book (tho I'll probably check here first) and I have ordered an airlock for the bucket I used for my peach wine.