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racked today and tasted. It is getting there. It is amazing how just a few weeks can make a difference. I can only imagine what a few more months will do! Thanks for your help with this.

hello, I am still very new here and to making wine, but in my very short time I have found it helpful that our kitchen has a double sink in it. I have used one for my cleaner and one as a slop sink. you could hook up the drain for the porcelain one but no faucet and make that one the slop sink...

SG @1.020 this morning. Racked to secondary and it is bubbling away! question, when I stabilize and back sweeten, do I leave it in the room I am fermenting in (73F) or should I move it downstairs to a room that is 63-65F?

SG @ 1.050 today! getting there!

yes I have been taking hydrometer readings, and last night when I went to stir it I heard "snap, crakle and PoP" ! and there is a small amount of foam on top! It is working! I will stir 2 times again today and take another reading tonight. This is amazing how "out of the blue" it can change. You...

yes twice a day

primary is a large white bucket, i was waiting for the sg to get to 1.010 or lower to rack into glass carboy, right?

Yes, both times i followed the package directions. on the second one i added the yeast to a half gal of wine, gave it 12 hours and it looked like it was starting, bubbles! lol. so i then added the half gal with yeast to the 5 gal batch. now seems like it stalled. am i just being in too big of a...

ok, on 3/6/13 added one pack EC-1118 SG was 1.080 Then on 3/8/13 SG was 1.080 added one more pack of EC-1118 then on 3/10 SG is 1.080 the primary temp is a constant 72F I hope its ok, if SG stays the same, what is a good time to give up on it and start over? 3 days, 10days?

added my EC-1118 tonight, it is what i had purchased before all of the info put out here. i will be trying mirror batches in one gal but using different yeasts as advised in the near future. I think that will help me understand and taste the difference. i am a hands on learner. my starting sg...

Thanks i will try that for the tannin, and the Lalvin EC-1118 says to rehydrate before use.

Thank you for putting my mind at-ease! I do have tannin to add but i thought by having the 3lbs of fruit in a mesh bag during primary, that would add all the tannins i would need? the directions on the bottle of tannin i have say to add 1/2tsp per gal. for fruit wines, go with this? we do plan...

Ok, I went to bed last night and planned on sleeping in, but i had a horrible thought and it woke me up! I forgot to add campden tabs for the 12 hour sit! So I read through the forgot again and decided to add them, I will have to wait again, I hope I didn't mess it up? when my next 12 hours is...

That is great advice, I think I will do that on my next batch. I will have to order more one gal carboy's, right now I only have 2 on hand.

i thought the lalvin ec-1118 was a good general yeast? is this yeast a more aggressive yeast strand? i thought you and jimmyjames23 just miss read what i was using. were you just trying to give me a better yeast to use?

thank you, I did miss type my sg level. i will start my sg at 1.090. I am useing lalvin EC-1118

Hello all, I started my first kit yesterday (Island Mist, Blackberry Cabernet) and it was very simple. I definitely have the home brewing bug! I decided to buy enough equipment to run two batches at one time. I found a recipe and a thread here that talks about Welch's frozen concentrate. I do...

Thank you so much, that helped a lot! yes me and the wife are looking forward to muscadine! cant wait

jswordy, I was asking about storing the leftovers for topping up. my question is, do i remove some before adding the yeast or after? i saw in your reply you do it after adding the yeast and between the first and second fermentation. If I leave in the fridg with a lose lid for a few days, is it...

ok, next question, when I make from a kit or concentrate, i make one gal more than what my carboy will hold. I prep must for the 24 hour sit before adding yeast. when I am ready to add yeast pull out the 1gal for top off. would I have to do anything or add anything to this small amount before...