Search results

I have had this wine in the secondary for about 10 days. The SG has been stuck at 1.020 for over 10 days. Is it safe to say that it's done fermenting? I'm not suppose to stabilize until it's under 1.010 but I have my doubts that it will get there. Should I just proceed and hope it turns out ok...

I am making a kit wine (wine expert raspberry port) that is notorious for a stuck fermentation after chaptalisation. I didn't find that out before hand unfortunately. Basically my gravity is stuck at 1.024 I have tried increasing the temp, I've stirred the wine up. The confusing part to me is...

I made a kit port wine by Mosti Mondiale. I've followed the directions except I didn't bottle it yet because there's still floaty stuff in the lower half of the carboy. Some of it will settle and I've racked twice. Each time I rack the wine seems clear and there doesn't seem to be as much stuff...

So I've made two port wine kits so far but seem to have some challenges with too much headspace in the carboy. One kit didn't want the F pack added until bottling which really leaves the 3 gallon carboy with a lot of air in it even with a full liter of brandy added. I was wondering if it's...

I was thinking of using some 187ml champagne bottles for my port wine kit. The bottles I'm looking at say they can be capped. Is there any reason why I couldn't just cap them rather than cork?

I am wondering if the F packs have fermentable sugar in them. I ask because the coffee port kit has an alteration to the process where they want the F pack mixed in at bottling instead of at the clearing stage. I'm new at this so I don't understand why it would matter when the F pack is added...

nevermind.