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Why even have a beginners forum if people are going to bash you for asking what may seem to them simple and basic questions. I get the feeling some people have different ideas about what a beginner forum is supposed to be used for. I thought it was for basic and yes what may seem even stupid...

Excuse me, but is this the BEGINNERS WINE MAKING FORUM? What's your problem anyway? For no reason at all you've been rather rude in several threads to me. I'm just asking questions. After all, this is the BEGINNERS WINE MAKING FORUM, isn't it? If you don't like people asking beginner...

What I was told on here is one campden tablet per gallon in the primary (waiting 24 hours before adding the yeast), and then despite how many times you do or don't rack the wine after that you should not add any more campden for 3 months at a time. What I'm wondering is if it's less than 3...

Thanks for all the input. We racked yesterday to the carboy after the breather stopped showing signs of life. The day before it was bubbling about once every 30 seconds so a day later it was dead. Now I've got a whole slew of other questions which you can see in the other two threads.

I've been following the "three finger" rule I was told to use. The air space should be three fingers wide from the bottom of the stopper (bung the breather seats into) to the wine. Also, so long as the wine fermented well in the primary (warm enough temps and such) you shouldn't have to worry...

Oh, and I know some of you might say pouring it through a funnel is the wrong way to do things but we did that with the first batch to (though using a mesh bag to strain it) several rackings because we were new to wine making and didn't know that on your second racking you should only siphone...

Oh, and I know some of you might say pouring it through a funnel is the wrong way to do things but we did that with the first batch to (though using a mesh bag to strain it) several rackings because we were new to wine making and didn't know that on your second racking you should only siphone...

We've made wine twice so far and haven't used a mesh bag to contain the fruit (pears). The first batch we made we ran the sediment through a mesh bag, but truth be known after squeezing the juice through the bag most of the sediment ended up back in it anyway. This time we found something...

Thanks for the info. On about the 5th or 6th day the breather showed no signs of life on the primary even after watching it for several minutes, so I figured it was time to rack it and move downstairs. The day prior it would bubble once like every 30 seconds or so. You're right, the wine was...

Here’s the deal… After about 5 or 6 days of fermenting we just moved our wine from the 7 gallon primary bucket to a 5 gallon glass carboy yesterday. This wine was made from 30+ pounds of pears, 1 & ½ gallons of Juicy Juice Raspberry/Apple juice, 10 pounds of sugar, and used champagne yeast...

But what do you mean by fermentation being complete? No visible bubbling signs in the breather on the primary bucket, two months down the road, etc? I just don't want to rack this into the secondary and stick it down stairs to find out that it didn't convert all the sugar that it could. The...

Right now our pear/raspberry wine is about 2 & 1/2 days into fermenting in the primary upstairs with a upstairs house temp of about 66 to 67. We had to get the yeast started by raising the temp with a heating pad and that worked nicely. We took the heating pad off after about a day when the...

I have a hydrometer just haven't tried using one yet. So, you are saying if the hydrometer reads .990 then that means all the sugar has been converted and it has no work left to do processing that? I could use a quick how-to on how to use that hydrometer. I have the tall testing vial you put...

Primary is fermenting right now. 7 gallons made up of 30 pounds of pears, 1 & 1/2 gallons of Juicy Juice Raspberry/Apple Juice, and 10 pounds of sugar using Champain yeast. When the visibile (breather bubbling) signs of fermentation in the primary appear to have stopped we plan to taste it...

Just checked it this morning and am happy to say it's still bubbling nicely (about 2 bubbles per second) and the temp without the heating pad is 74.1 degrees, so I don't think we'll need the heating pad again. But, like suggested, if the temp drops below say 70 and fermentation appears to be...

Thanks for all the input. I think the temperture was the problem because the only thing we did was put a heating pad on it yesterday morning. Last night there was still no signs of fermentation and the temp was still climbing at about 68 degrees after about 5 hours with the heating pad. This...

Thanks for all the help! Here's what we have done so far. We of course brought the bucket up stairs as said last night. Upstairs it's 66 degrees. About four hours ago it still showed no signs of fermentation so we put a heating pad around the outside of the bucket. A few hours later we used a...

Also, if it gets going with the heating pad (how hot is too hot for the must?) after say a day do you think we can remove the heating pad with the upstairs room temperture at about 66 degrees?

We put everything in but the yeast and nutrient at about 4PM Sunday, then we put in the yeast and nutrient at about 8 or 9AM yesterday (Saturday), so it wasn't 24 hours. If you think that is the problem how many packets of champain yeast should I put in (1 or 2?) this time. Should we get the...

Being newbies (only our second batch of wine being made) we REALLY need your help here! Using a 7 gallon primary, our first batch of wine was 30 pounds of pears and 6 pounds of white rasins. We had put in about 5 to 7 pounds of sugar water and couldn’t fit in the rest, so about a week later when...