Search results

I racked to secondary fermentation 7 days ago into glass carboy. I had starting SG of 1.095 and now today's SG is 1.000 after 14 days of total fermentation time. I used Red Star Pasteur Champagne yeast and was trying to get a drier wine. Using the formula of (starting SG-Final SG)/7.32 would...

I just racked my primary muscadine must to a secondary glass carboy 2 days ago. Fermentation seems to still be going on as I am getting bubbles still in the airlock. However, I have noticed that I am beginning to get "stuff" floating on the top of the juice. Is this a normal thing to be getting...

So I posted a quick question about my primary fermentation previously and now I am about to rack to secondary in 2-3 days so am trying to find out what things I need to add to help my muscadine must drop some of it's sediment as it seems to be fairly chunky. I plan to strain it through a mesh...

So I have a 5 gallon batch of white muscadine must in primary. I pitched Red Star Pasteur Champagne yeast 2 days ago after hydrating it and then pouring into must. The must temp is approx 72-74 degrees F and still producing frothy bubbles when I gently punch down the cap several times a day...

Hey all. This is my first post here after checking things out for a bit. After bailing on trying my hand at wine last summer after picking all my grapes, I decided to take the plunge this year and just pitched the yeast this morning. I have 5 gallons of must from approx. 31 pounds of bronze...

I have a recipe for muscadine wine and in it it keeps calling for checking brix.No mention of checking SG at all so it got me wondering if by checking brix, the author means SG.

Hello everyone. This is my first post after some "trolling" the boards last few days trying to get the info I need to start my first hand at a bronze muscadine wine. I am about to harvest and put into freezer while I tie up loose ends. My first question of the boards is the crushing part. I...