Recent content by DukeLuke

I tasted it the other day and it seemed fine. Will I be able to salvage it once I transfer some two a one-gallon jug and make that's filled all the way?

Thanks for all the advice. It's a little disappointing because I thought I was going to get more finished wine out of all this but I guess I won't get as much as I expected. I'll just rack off the clear part then.

Is your fermentation complete? Do you see any more bubbles? How old is the wine? Maybe you haven't given it time to settle completely. If you've just moved it from a primary to your secondary it might take a while before the sediment collects on the bottom.

Well I started with two straining bags full of grapes (skins and all) but I didn't really tie them very well and they kinda fell open so some grape stuff fell in but I scooped most of it back in the bags. But after about 6 days I removed the bags and pressed the juice from them. And I don't...

Yeah I made it from fresh grapes. I sort of figured that it was just from the skins since I haven't had this problem with other wines in the past. This is my first grape wine. And I am pretty sure it is done fermenting. I never see the airlock bubble anymore. And no it hasn't been degassed. Is...

I started a concord grape wine about a month ago. It is coming along well and already has a good taste especially considering how young it is. My only concern is the amount of sediment at the bottom. If you look at the picture you can see what I mean. Other wines I've made have had an inch or...

I also started some apple cider over a week ago except I used cider that had preservatives. I added champagne yeast and did not see anything happen for several days unless I stirred the must. And after measuring the sg, I saw that it was fermenting albeit very slowly. It is only now beginning to...

Thanks for all the welcomes. I actually got interested in winemaking from reading a book on wild fermentation. My mead turned out pretty well. I believe I added 4 cups of honey to about 3/4 gallon of water and just a few small things of fresh raspberries. The book I was reading was all about...

In the summer, most of the wines I started had a funky sour smell after about five days, but this smell disappeared after a week or so.

You'll probably want to add sugar if you plan on aging your wine. I'm not exactly sure on the numbers but I think you'd want it the alcohol level a bit higher to keep the wine from going bad over the course of several years. Correct me if I'm wrong, anyone.

Ok thanks. I'll check the sg when I get a chance. What about the other microorganisms that continue fermentation once the sugar is gone? Will they be ok do you know? Also, I tried moving it to a warmer spot but my house isn't especially warm anywhere. And I can't very well just stick it on top...

I've recently started to ferment some apple cider. I just went to the store and bought three gallons of already made cider, added it to my primary, then I added sugar until the sg was about 1.09, and then a crushed campden tablet. The next day I added champaign yeast and energizer and nutrient...

Hi my name's Luke. I'm pretty new to winemaking. I've only started this summer. So far I have made a raspberry mead, and some concord grape wine. I still have a lot to learn so I hope people can answer some of my questions from time to time!