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Ok, I think I know why I will do. This has been the longest ferment I have had.

Starter, ie a new yeast batch mixed with water and must, if so I just got it put together tonight.

No it has not cleared yet. Also the s.g. has only went down .002 in two weeks.

Currently in a carboy with airlock. Primary was in a bucket with an air lock. I used ec-1118 yeast.

I had the temp up to around 76 F. I stirred it mutiple times.

Its been about three weeks since I started it. Would it still be ok to do that?

So I came up with my own recipe for cherry limeaid not using any soda. I put it all together and got the s.g. to 1.071. Started fermenting and added a little nutrient and energizer ala skeeter pee. It continued fermentation and then just stopped cold at 1.018. It still yeilds an alcohol...

Well, here I go. Just seems very counter intuitive. All other stages of wine making is about cleaning and sanitizing. But I trust that everyone here has a ton more experience than myself. So with that being said. Thank you all for the help.

Ok, I got the instructions but still have a question. What kind of prep work needs to be done to the fruit? Here is the way I think I understand it. Rinse with water, cut the stems, slice the strawberries, then throw them in a sanitized pan and add heat till a mush. Remove pulp then simmer...

Ok, I have never made a F-Pak. I have 6 gallons of strawberry wine going into clearing today. It also has red grape concetrate. Here is the recipe I used. How do you make an f-pak and how much more strawberries should I need to make one? Recipe. 30 lbs of frozen strawberries 750 ml of red...

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I will try getting a bottle to a 1/4 full and give it a good shake just to verify its not a CO2 gas issue. The flavor for lack of better words is almost a bitter flavor. You take a drink, you taste wine and then after the wine flavor subsides you get a very sharp flavor that almost overides...

Well I have one batch that wasn't degassed properly and understand what that does to the flavor but that isn't the issue I believe. I got a bottle from another guy I work with that is making homemade wine. It also has the same after taste to it. Maybe its a home made wine thing.?

Lets take the cab sav as an example. Started SG 1.093 Finish SG .998 As for testing all those other items. Don't know. Being that it was a kit I was under the understanding that you just add the chemicals per instructions. As for the Strawberry I made. I used PH test strips for acid...

Ok, I've made a couple batches of wine. A kit pinot noir, a kit cab sav, and a from scratch strawberry (using fresh strawberries). All of them have the same issue if you will. They all have the same after taste to them. Its hard to say exactly what the the taste is though. It has some sort...

Ok I will try to put together a F-pak and see what happens. Thank you all for the help.

Yeah. That might be the case. It was a recipe I found online. I'm thinking I'm going back to good old fashioned surgar.

Well I used the honey as the main sweetener. So 6 lbs of honey.

I made a three gallon batch of stawberry wine using honey as a sweetener over the summer. I just pulled a sample to taste. I've never had a wine or mead using honey. The strawberry flavor isn't bad but its followed by a almost whiskeyish after tatse. Is that how a mead taste or did I go...

It is a 3 gallon batch. Does ABV = alcohol by volume? After fermentation we are around 8-9% alcohol. Current SG is 1.002. It started around 1.085. Not sure how to do a flavor pack? Never done one.