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let it ferment as long as I could and when it was stuck at 1.000 sg tried adding yeast energizer and that still didnt work any suggestions on what I should do? Should I add a dry wine to it?

I have a white film on the top of my strawberry rhubarb wine. Is this mold? Should I dump it?

Is it normal for the lees to float from the bottom to the top while gertting reall close to the end of fermentation? The bubble carry it up and when it pops they fall back down. Anybody ever seen this before?

Will this be ok for a few days because I cant the right equipment for a few days. I guess next time I should figure to have extra supplies on hand.

Hey there,I should have started out with an introduction of myself but got excited and jumped right in to the threads. Sorry for that! My name is Isaiah I live in a very small town in Minnesota called Pine River, Im 27 years old and well you could say I have an addiction (Wine making that is!)...

should i just add it in the juice or make a yeast starter does this matter? I know the first couple batches I made i just sprinkled it on top but didnt seem to start for a while. What is the best way to do this?

Has anybody ever heard of the frozen concentrate having too much acid in it and add baking soda to neutralize the acid. If this being the case should I add it the add my acid blend. this is where im stumped! Should I or shouldn't I?

Any body have any ideas for a raspberry blueberry recipe for a 3 gallon batch

Is it ok to just stick the hydrometer in the jug to get a reading? or do I need to draw some juice out into another tube for that?

Am I fermenting to fast? Can you help me? I just started last thursday with a pumpkin batch and a welches white grape had the white grape in primary for five days with s.g. when transfered at 1.040 and the pumpkin three days then transfered with s.g. at 1.022. White grape is now at 1.002 and...