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Nope. But putting on the porch seems to be working. It's bubbling like crazy now that it's warm.

It's been a couple of weeks since I first racked into a carboy, and it's still bubbling, slowly. I put it on the back porch to warm it up today, hopefully that will get it to finish dry. Any other suggestions?

The wine was clear and had been racked three times before I added sorbate and backsweetened.

I've got three gallons of kiwi and kiwi-strawberry in individual glass bottles. The wine fermented down to 0.999 after 3 months, so I stabilized with sorbate and added f-packs. Everything cleared back up, and I racked twice to get rid of all the sediment. Since my wine wasn't fermenting...

Thanks for the replies. I'm leaning toward making a strawberry wine with a lower acidity and blending the two, at least with some of it. Maybe I'll just really oversweeten a gallon of it, try to lower the acidity with carbonate on another gallon, and blend a third...

I didn't know what I was doing when I started this wine 6 months ago, and I just followed a recipe (1 tsp of acid blend in 3 gallons of must). Now, after adding and F-pac and going through multiple rackings, my wine is nice and clear and I was going to backsweeten it. I tested the TA, and the...

I'm following Jack Keller's recipe for lilac wine. http://winemaking.jackkeller.net/reques91.asp So far all I've done is pluck out the flowers (no green bits) and poured boiling water over them. The must now essentially smells like rotting plant matter, not at all pleasant. Will this get...

I've got some kiwi/kiwi-strawberry wine going in the basement. A month ago or so I added a F-pac to it, and I stabilized with K-Sorbate when I did. I still need to backsweeten. Is the original K-Sorbate that I added still sufficient, or do I need to restabilize? I'm guessing it's the former...

3.78 L/gal.

K-Meta, yes. Sorbate, no. I tested my free SO2 level and it was a little low (mid-20's), so I added the appropriate amount before sweetening.

Thanks for the advice. I went ahead and bottled. I also just used simple syrup to backsweeten, and my wine's been clear for months. I last racked in December, and it hasn't dropped any sediment since then.

I've got three gallons of apple that's been bulk aging for about 6 months, SG's been at 0.995 for a long time. Two days ago I added K-meta and K-sorbate, and today I'm going to backsweeten it. My issue is, I want to backsweeten the batch to two different levels. About a gallon of it I want to...

I started a batch of carrot wine last month. On November 14, with an SG of 0.992, I racked into my secondary. A month later, I'm still seeing a fair number of bubbles. I still haven't seen my airlock move, but I can clearly see a few bubbles running their way up the side of the jar. Is my...

Zombie thread!!!!

I'm looking for a wine that I can have ready to drink in a relatively short period of time (< 4 mos if possible). I just started with an apple and a carrot wine back in October, but I'm not expecting to drink the apple for at least 9 months, and the carrot at least a year (probably 18 mos)...

Well, I'm in Montana, but right on the ND border. That puts me about 5 hours from Devil's Lake.

I had way too many carrots, so it was either make baby food or wine. I've never tried any, but I've heard good things about carrot wine. You supposedly have to let it age for a long time (2 years at least), so I'll let you know in 2014... I tried my first batch of apple wine tonight (racked...

I've got my first two batches of wine (4 gallons of home-picked apple cider and 1 gallon of home-grown carrot) in the secondary fermenter. I'm excited about learning more about making fruit wines. I'm looking forward to picking everyone's brains.