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Well, in wine making that just ends up causing you to make more wine. haha Once it gets into the carboy their isnt much else to do except watch, so to occupy your time you start more wine....and more wine...and...youll get the picture soon enough. :)

Welcome and hello, im sure youll do fine by the looks of it. lol Only problem I see you having is thinking too much about it, cause I have the same problem. :slp @Rocky I like you man, but the AFC isnt quite strong enough this year imo. haha Packers or saints could beat any of em, and...

Welcome to the show, id say that "may get better with time" is more of a "will" than a "may". Id plan on longer so you dont get discouraged, take your time and youll be much happier in the end.

Welcome to the forum, sounds like you have the makings of a nice set up.

Yeah, best advice I can give you is keep it in the carboy under airlock for at least a week or two. If it isnt visibly fermenting still, i.e. bubbles forming or that you can see rising, then check S.G. and stabalize. No worries, all adding that sugar did was either a)ferment started again...

Hahaha I do the same thing, my gf told me I look like a kid sniffing a marker when im kneeled down taking it all in. I just like the aroma of fermenting wine, get over the yeast smell which isnt so bad and over the course of the ferment you can smell day by day the juice becoming wine. Now she...

And the hook has set, lemme reel in the newest addict...:fsh Lol Glad to see you staying excited, it just gets better imo.

Great post, only in my experience most want to get the wine off the dead yeast as quickly as possible as opposed to leaving it there. It affects the flavor of the wine, so of course this is all a matter of personal opinion but I get dead yeast out not leave it in.

A bit late I guess, but you made the correct assumption. Unless you like the way this ferment progressed and want to repeat later, I would look at using a dif. yeast next time if your starting SG is that high. Like mike said, your yeast couldnt handle an ABV that high so it laid down on you. It...

My appologies, I didnt know I was getting mud on your rug. Consider it taboo, as I am now educated and corrected. So, how bout them dawgs!?! Lookin for that national next year.:try

Welcome, make lots of wine..have lots of fun..and share what you make. Haha:dg

Welcome to the forum, I dont think your in the wrong spot for drinking problems. Haha I guess the fact its wine and we make it ourselves means our drunkiness is only a part of the art, so of course it doesnt count. If they dont agree, piss on em. :pee(them)

Well, besides the legal side of it of course...whats wrong with a little shine? Haha More people around here make shine than wine, and alot make "shine wine" if you like brandy. Folks that aint from around here decide to go hiking on the App trail, and always ask "whats that thumping sound I...

Idk bout "best coaster", but your cool I guess... Lol :re Welcome to the forum, what are you wanting to get started with? Come on, I know you got an idea we need some details. haha

More advice from me..? Go ahead and expect this to become the hole all your extra money falls in. Lol Bc your always gonna think just one more carboy, and I can get that six gallons of (insert wine here) started so I can drink it by (insert date here) and it should be good. Problem occurs when...

Welcome to the forum, hope you enjoy your stay.

Welcome to you, hope you enjoy making wine cause youll be addicted regardless.:)

Id say free juice will always make good wine. lol It would be nice to get 10 gallons of free juice, be a good experiment driven wine cause u got nothin to lose but time and we do that everyday anyway.

Ok, well the ferment slowed a bit as the weather changed and got cooler but it hit 1.011-1.012 yesterday evening. I knew I had a busy day today after work so I racked to secondary last night. Had enough must to fill my 6 gallon carboy(slightly below the fill mark), and a half-gallon jug for top...

Hello and welcome to the forum. First thing I see, you need an airlock and to stop stirring quite so much. If ferment is far enough along for secondary by this point, which it may be by the 5 week fight you just described, just airlock it and let it sit. If it is exposed to too much oxygen your...