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Julie, how long were u in secondary fermentation for your candy wine? I am still fermenting. I am at week 3, I was at SG 1.010 when I transferred from primary to secondary. I was at SG 1.010 for a few days so I assumed it would not go down. The temp was and is at 65 degrees. Airlock is still...

So if you don't mind me asking, I've read so many different varieties or wines, what was everyone's favorite to make? I don't have a lot of space. Looking for new wines to try. I currently have zinfindel aging in my cellar, a white wine, apple cider wine, and just (yesterday) made a candy cane...

OK Julie thanks!

Made a 5 gallon batch of candy cane wine today. I took all the information from here and it looks and smells great! My SG read 1.085 but my ph was high 5.8, is that normal for candy cane wine? I have not added any campden tablets, does anyone recommend that I do? Thanks! Tomorrow I will add the...

Thanks Dan for your help! I have dressed my carboy up with blankets, going to see if that helps my SG go down

Dan, Thanks for the reply,I will move it upstairs. I'll throw a shirt on it, we'll see what my wife says. I think the issue could be the climate. we'll see how it goes. It's in a carboy right now. What is a brew belt? I do not have one. I suppose I could get 1.

Or am I ok with an SG of 1.050?

Hello, My apple cider wine is still at 1.050 SG, maintaining at 60-55 degree, I have racked it once since seconadry fermentation. After doing a lot of research over the past week or so, I feel that this is still too high. I have read adding a little water may help. I am not sure what you think...

LJ, how are you making out with your chocolate wine?

Runningwolf, my SG now is 1.050, beforehand, it was 1.100. I was hoping it would go down closer to 1.000, that's why I had left it longer in secondary. What do you think? Is 1.050 still high? This is my first time with apple cider wine. I have made red and white wines and never ran into any...

How long does secondary fermentation take? I have been in secondary fermentation for about 8 wks, is that normal? Thanks

Thank you Dan for your reply, my red wine is now aging, I am looking forward to trying it. Sorry for the late reply! But thanks again!

I am curious to see how this wine comes out, good luck!

Julie, Dan, thank you very much, just curious though, why would I have to rack several times after adding chocolate during the aging process?

Looking forward to making candy cane wine this year!

Dan, Would you recommend adding chocolate will aging? Or only during the secondary fermentation process?

thanks Arnie!

How did you increase your Brix?

The wine is at 60 degrees, do you recommend adding a yeast nutrient? Today is day 7 and it is still at 1.070. Thanks

Hi Julie, It has gone down. Day 1 I was at 1.090 roughly, today ( day 5) it was at 1.070. Also, how do I take the temp.? Just use a themometer? Thanks for your help. I also just read your candy cane wine posts, very interesting!