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Alright, i will give it a taste. I had just figured with the bad smell and being exposed to air for a year would basically=bad

Well I have been very busy for the past couple years but things are finally slowing down and I'm getting back into wine making. Problem is I remembered I had a few carboys I had let go for at least a year and all airlocks are completely dry on them (no surprise). I am sure at very least they...

Yes I would recommend at least 1.5tsp nutrient per gallon.

Well first as I had in my recipe I did add nutrient to the initial recipe and then I added more when it slowed down... So yes this is exactly what I said and did...

Added water. Starting gravity was 1.090 finished dry

One of the top 2 wines I have made to date. I must say though it tastes like a pear wine more than mango. Fermenting was a little tough to get going. My typical sprinkle over the top and stir did nothing so I had to use a starter. It never did get going well and actually stopped completely...

I recently came across a Italian floor corker for 20 bucks and it is a little dirty to say the least. Rust on the bottom of the feet and the bottle base. I plan on disassembling brushing all the rust off cleaning the entire thing repainting and reassembling. My question is, when reassembling...

I said exactly what was left there was bottles and jugs i got all the other wine making stuff. The pump was a sump pump or whatever there called from a boat not a wine making one. I never said i got most of it so i'm not sure where you got that from. Like i said i grabbed what my car could...

I just got back from this and picked all my vehicle could carry. Not much left there just bottles and jugs.

72-75deg at readings and total volume is 5.5gal so thats not it. 1lb=.044sg/gal as far as i have read so my math is .044x8(lb)=.352/5.5(gal)=.064 making the supposed gravity to be 1.064 from the sugar alone. so its just confusing me how its only reading 1.028 im not sure what your...

Well i finally tried making inverted sugar for the first time for my blueberry i just started. Trouble is my initial SG reading is really odd. I used 8lbs of sugar for a 5.5gal batch which by my calculations should raise the sg to about 1.065 but when i took my initial reading it only is...

Is there a way for me to invert the sugar now while its already fermenting? Like can i add some lemon juice now to help it? If so how much lemon juice should i add?

Not when i was dissolving the sugar no. I did add 1tsp of acid blend to it right after it was dissolved, does that have any of those in it? Whats the advantage of adding that stuff when dissolving the sugar? I have always just dissolved sugar in hot water then mixed everything up.

Yep i always stir until its clear. That's why i'm so puzzled, its clearly bubbling away and yet no S.G change at all...

But whats all the bubbles coming to the surface and popping then? There constant and looks exactly how my one mead looked when it was fermenting.

It has 1tsp of super ferment in it which is a mix of nutrient and energizer is that not enough? Yes i set it high to get a high abv to mix with the stuck one with a low abv to balance it out. Im not sure what you mean by invert but what i did was boil water remove from heat then add the sugar...

Alright ill start with my one mango wine got stuck at 1.030 and after many attempts it wouldn't get going again, so my solution was to ferment down a high alcohol sugar wine to dry to blend with the mango and then add a f-pack. Heres my "recipe" size-1gal sugar- 7 cups (S.G-1.141) Yeast...

If you want to give your arms a workout theres a method that works very well. 1 cup dry rice 3 tbsp baking soda enough Hot water to make like a slurry. cover the opening with your hand and shake away. the baking soda and rice acts like a internal sandblaster. has never failed me yet and...

Just an update for what its worth. I racked my skeeter pee (rhubarb slurry) into a carboy today and decided to simply rack the mango right into the skeeter pee slurry since it has some nice yeast already going. Well early signs (2 hours later) seems to be fermenting well. Just out of...

Sounds good to me. Good luck on yours