Recent content by afewcats

when I added the sugar, I thought maybe it was "stuck", and not actually dead... Too bad we can't just put in some more yeast!!! And BAMM, like Emeril says, we go to bubbling again...:)

One is at .993 +/-, and the other is around .985 or so, my hydrometer stops at .990 and it is above that. I think I will let them stay put in the carboys, rack the sediment off, and see if they start fermenting again when/if the campden tablets wear off...maybe it will or maybe it won't, but...

His recipe, along with some other reading I have done called for campden being added when racking to the secondary. Can I add additional sugar to help out anything at this point?

I used the yeast recommended from my local "liquid hobby shop" where I buy my supplies. He also gave me the recipe for muscadines. I should have researched the yeast better, but I trusted his recommendation. does this mean that the yeast will only produce to the 13% level and then die...

Red star Montrachet. It looks good, just had me a little concerned. Thanks for the help, I will check the SG in a couple of days. It looks like the sediment is falling out and I can see some definite clearing, just no bubbles. I stirred it pretty good each day in the primary, and it...

I started two batches of muscadine wine on 15 september. SG at 1.115 with home grown grapes. Primary fermentation was real active. I pushed down the caps daily and stirred as well to keep the yeast mixed into the must. I racked into the second on 23 September and strained off and added 5...

My dad was a football coach and he used to say that nothing will draw a crowd like a loose football, well I think that homemade wine is running a close second...

The muscadine grapes love the sun, but they will produce in partial shade as well. I have 5 different varieties growing on a cable that are 3 years old. We pruned them pretty good last February and then I fertilized with about 100 lbs of cow compost and watered them good all summer. I have...

I got my initial SG to 1.125 using a blend of muscadines with dissolved sugar and then added the yeast right in the mix the next day. I think my home grown muscadines might be a little sweeter than the wild ones though. I added 12 lbs of sugar.

Thanks, I have a few bottles left from last year.

I have 2- 5 gallon carboys in the second fermentation. They will need to be racked within a few weeks and I was wondering what to use to fill the space after racking. I have at least an inch of sediment now, and I remember last year(my first) that I used sugar water in one, and plain water in...

This is my seond year making wine. Last year I looked back on my records and I fermented in early October. The weather will be cooling off normally mid September to 60 degree nights and 80 degree highs and that will work pretty good. My gargage is pretty well insulated but I have 2 deep...

That makes sense. Thanks

Thanks, I think I will put them in the freezer until it cools down a little. I have plenty of room in the freezer and I want to make at least 4 - 6 gallon runs so I'll just keep pickin..

I have some fresh scupernongs, (muscadines?) that I picked from my vines. They are pretty ripe so I put them in the fridge waiting for some cooler weather to come around. I ferment in my garage, and here in South Carolina it is still a bit hot. The temps in my garage are around the 80-84...