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Thanks Robie for your reply. I was just worried that my wine will remain sour :)

Another update. I checked with the hydrometer and both wines are under 1.000 sg (at .90) so fermentation is complete. I tasted the wine and the flavour is sour or acidic i am confused which. Is this bad or should i give it more time for the flavour to be better? Any options to make a sour wine...

Some update on my progress... The 'first wine' (moved to glass container on 9th September) has really slowed down (boiling) and only 1 bubble/minute is escaping from the airlock, while the second wine (moved to glass container on 12th September) is still producing 2-3 bubbles/minute. Is this...

Would you suggest that I use any campden tablets, Tartaric acid or pectolase for the wine that has been moved to the Glass containers? I would also like your opinion on using Waxed corks vs non Waxes corks. Which is best?

The Alcohol tolerance is 18% +. Yesterday evening i checked the wine and it was down to 1.010 on the hydrometer, and i decided to move it to the glass containers with an airlock, and alot of CO2 bubbles are escaping (15-20 / minute). I also made the 'second wine' by adding 130 litres of water...

By the morning the hydrometer is marking 1.050. That is down from 1.060 the previous day. Is the progress good or moving slow? I was thinking of moving the wine from the tank to the glass containers or is it still early?

Hi All, i checked the wine twice today, in the morning and evening. The wine is 'boiling' and i checked with the hydrometer and the levels are now down to .060. The strange thing is that the reading in the morning and the reading in the evening were exactly the same. I will check again tomorrow...

Yes the one i meant was Lalvin EC-1118. I will wait and see what happens. So if i understand you correctly, no matter the amount of sugar present in the wine, if the hydrometer gives a reading below < 1.000 it means that all the sugar has been converted to alcohol and the wine will not be sweet...

Hi Thanks for your welcome and reply to my query. I will let you know tomorrow morning with regards to the fermentation process as the wine is at another location. I used Youngs Dried Active Yeast and also a Youngs Yeast Nutrient. I also have 3 packs (5g) of lavalin 118 yeast, should i use it...

I added 7KG not 9KG as stated by the instructions however i think it i still added a lot!

Hi all, this is my first time making wine. I am Rene from Malta and I used 300KG of San Giovese graped. I crushed them all in a large tank, and when i took the readings with the hydrometer the juice at the top read .075 on the hydrometer (10% alcohol) and .090 at the bottom of the tank (12%...