Recent content by Premedwine

ok. thanks alot

Hey guys. I'm new to wine making. I started this blackberry batch in december 2012. I got all the way to the stage where you attach the air lock. I was in school at the time finishing up with that and just got really busy so ever since then my wine has been sitting in a carboy with the airlock...

Its been a few days into the secondary fermentation. The gas bubble has slowed in the air lock. Just wanted to know how often you guys check SG during this process and what my next step is and any other tips. thanks

i can probably wash out a vodka bottle or something and give it a try.

well SG just dropped to 1.018. I went ahead and transferred it to the secondary carboy with air lock. its letting a bubble out at every second. I guess everything is ok. Only bad part is i have a half gallon of wine still in the primary and no where to put it.

also I have the mini auto siphon. I have an extra L shaped tube that just like the one inside the siphon thats about 4 in longer. What is that for since i will more than likely be doing this tonight.

I guess thats my next question. How many inches from the top should i fill the carboy. 2 in max?

just gave it a rapid stir. I have been kind of easy on the stirring. Its fizzing like crazy now.

no airlock yet. Just the lid and fine mesh cloth over the small hole. This is my first batch ever. Im still learning. My kit said to move to secondary when it reached 1.030 (about 3 days) and to apply airlock when I go to secondary glass carboy but Im up for anything you guys suggest. I'm a day...

Its been 24 hrs since my first day of fermentation. Yesterday was 1.080 and today is right at 1.030. Im a day early on what I was shooting for. I dont know if temp had anything to do with this. Im about 2 degrees hotter then what i started. Im right at 79 which is hotter then I wanted. Not sure...

i just got home and walked in my room to the smell of yeasty blackberry. I sterilized my spoon hydrometer and my cylindrical plastic thing. I popped the lid and heard a fizzy sound then stirred the mixture for about 3 min. My mixture started at 1.090- 1.095 and its down to 1.080. Everything...

yea its a kit. Thanks for the fast reply.

I just started my first batch of wine. Everything has sat for 24 hrs and it was time to add yeast. I read you just sprinkle it on top so thats what i did but Im also reading now that you have to mix it with water at 100 degrees or so to activate it. Which one is right in the case of making wine...

first off thank you to anyone who takes the time to respond or any info giving its greatly appreciated. I'm using 1 can of vintners harvest blackberry puree net wight 3lbs 1 oz I want to make 1 gallon of wine. 7 pints water 2 1/4 sugar 1/2 tsp acid blen 1/2 tsp pectic enzyme 1 tsp...

first off thank you to anyone who takes the time to respond or any info giving its greatly appreciated. I'm using 1 can of vintners harvest blackberry puree net wight 3lbs 1 oz I want to make 1 gallon of wine. 7 pints water 2 1/4 sugar 1/2 tsp acid blen 1/2 tsp pectic enzyme 1 tsp...