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so i decided to make this wine i have 11 packs of 12 thats 132 candy canes or 3.63lb. so i was gonna do a 5 gallon batch. so i was gonna do 132 canes and do a 5lb of banana soup for body. after i was gonna add sugar till i got approx 12 abv. after when clear i was gonna back sweeten with a...

After transferring it;it started bubbling again. The reason why I suspect its an infection is because it looks like an infection I had with my beer. There may be some addItional c02 I guess we will wait and see.

No I did not anything when I racked.. It is almost done fermenting. It is no longer sweet I did not take a hydrometer reading because I broke it before I was gonna take a reading. And I've been working 14 to 16 hr days. I was unable to buy a new one. The stuff on the top is a milky white skin...

so i woke up to this i racked this a couple of days to go and now a thin white film is on top.. what should i do? here is th elink for flickr 1 2

Ok I added 1/2 gallon of water would I have to repitch yeast? Got it down to 1.036

Well this I all the raspberrys I have what if I get some gypsum or baking soda to lower the ph?

Yes the starter did ferment dry. I did starter to try to get it going again.

Ya 1.039. I have tryed everything even storing daily. When I did a starter of 400 ml must and 400 ml water and 1118 year it was able to go down all the way. Starter was 1.022 and went down to 1.000, 24 hr after pitching yeast into starter. I put yeast in must stirred well and then waited. 24 hr...

Well I guess it's not going any further.... I've tryed making a starter with the must and nothing the yeast dies.. I'm wondering it I took the must and then boiled it for 45 min to burn off the alchol... It should burn off 95% then I start over again and repitch the yeast. Maybe I got something...

Well it looks like its dropped another point in 8 hours hopefully this will keep going.

So I just racked and shook the sh!t out of the hose causing a lot of air to go into it an using the other side to vigorsaly stir the crap out of the other end.... Covered the neck of the bottle with foil. If that don't add air I'll be a monkeys uncle. I will check it it 2 days and see what's up...

Ok wen I get home I'll splash rack and stir the crap out of it then I'll put a piece of foil over the top To cover and leave it for a few days. I'm just starting to worry a bit about it going south on me.

If I remember I think was around 8-10 lb. it was at 1.093 . I don't weight I use my grandfathers recipe but tweaked it a little but it was one bread bag Of fruit. Current the must is Still sweet. And I did mix the sugar in very well. I make sure when I add sugar it is dissolved in semi hot water.

I wil also go I lhbs and see if I can get some litmus paper to test and get back to you on the ph lvl

Well was also thinking.. I make beer so I have a stir plate and was thinking of piling out 300 ml of must and added 200ml of water. then add more yeast and letting it stir for 24 hr then adding more must. See if I can get up to 2000 ml then put it in the fridge then pull it out decant the old...

Greetings I come from a forum far far away called homebrewtalk. I have a problem. Hopfully someone can help. this is a first for me i have a raspberry wine that is not going below 1.040. the recipe follows: bread bag full of raspberrys 5 gallon Water 12 pounds of Sugar 2 1/2 tsp Acid...