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Thanks for the reply runningwolf. Good to know that these things can last a few years at least!

I have two brew belts roughly about a year old now one is probably less than that and they have both all of the sudden stopped working on me in three days. Anyone else have this type of problem with the brew belts? Is there anyway to fix them that anyone knows of? I would hate to go blow...

Thanks for the info. I'm just going to try and give it some yeast nutrient and heat it up a bit more and see what happens and hopefully I can get it dried out.

So now I've left the wine in the primary for 12 days now and the fermentation now and the process has slowed downed dramatically. Not sure if I should add some more yeast to continue the fermentation process down to under 1.000 or what I should do at this point? It has slowed down in the last...

Thank you guys for all the information and help with this matter... yet now I have run into another problem. While having some drinks with my brother he wanted to help and is very interested in home wine making so I told him to grab the F-pac and add it to the carboy yet I didn't realize he had...

If I was in your shoes I would pop those bottles open and get it back in the carboy to stabilize! Wish you luck and don't panic when things like this happen or more mistakes will happen. from my experiences at least!

I have learned plenty since one year ago when I picked up this great hobby. Number one don't have more than one set of hands deciding on what to do! This actually just happened to me last night my brother wanted to help so I told him to grab the f-pack to add to my strawberry white merlot kit...

So you never seal down your lid and use an airlock on your primary bucket with fermentation? I have only made kits so far but I have always been instructed and told to keep the lid sealed and under airlock and so far with making 7 kits I have never had a problem with fermentation beginning or...

Good point! Has anyone ever brought their wine up to over 1.100 and had problems with fermenting dry? And if so what did your wine SG finally end fermentation at?? Just curious as to what I might be looking at in a few days. Thanks again everyone for the advice and information.

I have never started wine the way you are with that much juice but I've done quite a few kits so far and the temp range they stat is 65-75 to start and continue healthy fermentation process. I have been to many wineries though and asked what temps they ferment at and some ferment at 80-85...

Thanks for the inputs! Lol the way I got my calculations were a bit rash. The yeast I used was a Red Star Premier Cuvee. So just to be upfront I was a bit drunk ( and thats being modest) when I started this kit and half way through my brother and I thought it would be fun to experiment a...

Welcome welcome! You should definitely start the fermentation process in the bucket as others have stated and enjoy the fun!!! Hope to see you around here more often! Remember no question is stupid and trust me I have asked some pretty dumb ones myself but everyone here is extremely helpful...

So thats pretty much the gist of my problem. I'm making a island mist kiwi pear souvgnon blanc and I wanted to up the alc content to roughly 12%. I have made three other island mist kits (all strawberry white merlots because they have been such a huge hit, two were for weddings) and have...

I was always told to check 2-3 days to make sure sg was stable and didn't move anymore that way it was sure to be completely done and I have always done it this way without any problems. Not sure if everyone does that but I have done it since I was told to.

Hi Bud, It has been about a year since I have been on the forums but I remember seeing you on here a lot a year ago when I was first starting out and haven't been able to make any wine at home but I am back at it again! And am very excited to be back doing something I loved but I too am...

Well I just received a new steam juicer for christmas and was wondering what I should do first with this thing. Any suggestions? I was thinking of making an apple wine or something along those lines. Any help or recipes would be greatly appreciated.

Jim heres a thread I started a while back to get some more clear answers on degassing as I had a huge problem with my first kit with gas. I have since then converted to using a vacuum pump but still use my mixing stir to start things off. HOpe this thread gives you some help as it did for...

Personally I would still clean it just because but your right the pump does not come in contact with the wine at all, it just pulls a vacuum seal in the carboy. So I would still use it but I don't have a lot of experience here either but from what I know it should be a problem. I was told...

I am in the process of clearing my kit wine right now and was just checking on it the other day and it had pulled a vacuum through the airlock. Not sure how this happened but instead of having pressure pushing up on the airlock to almost bubble its the complete opposite of what it usually is...

Yes I degassed thoroughly and checked it after degassing to make sure and it is definitely degassed. My wine expert instructions don't say anything about keeping a certain temp. once I have degassed and it is in the clearing process. I just racked off the lees and hopefully it settles out a...