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I have 2 wines and my Starting points were 1.110 and 1.120 they are both at what seems to be .985. i am using red star wine pasteur red yeast which is supposed to die at 14%. Both of these wines are a month old and I degassed them and tasted both they taste sweet and very high in alcohol...

I am pulling a vacuum with a 1.5 cfm pump its bubblin and bubblin and bubbling..I stopped every minute or so cause i am afraid the carboy will explode. Do I just keep pulling until the bubbles stop????:se

I am making a kit and it cam with EC 1118. I read up on it a bit and saw some negative reviews. Stale tasting wine..Etc. what do you folks think about this yeast? I also wanted to ask a question about specific gravity and temperature. If the temperature is lower will the initial SG reading...

Just tasted a batch of white grape peach wine made from Welch's. It is completely clear 10 days after after first racking and it looked so good i had to try it. It is definitely wine without a doubt. The taste is bitter..and very very very slight fuzziness..but it is wine!!!! Yay !!! Is that...

I just got my first kit in and reading all of the directions. I have read here that some folks make only 5 gallons even though this is a 6 gallon kit and the wine is better. Can some of you give me some pointers on using this kit from your experience? I would love to do this right....

I did a first racking of 2 batches of wine 2 days ago, one is white grape/peach and another is concord/red. The white grape peach is cloudy as I expected however the top 1/3 of the carboy seems to be a warmer cloudy peachy color while the other 3/3 seems to be cloudy white color. It is also...

I have had a batch of welch's concord in secondary fermentation for about 12 days. My starting SG was 1.110 at 73 degrees F. and for the past 3 days my SG is .990 at 73 degrees F. I would like to rack the wine and top it off at this point and move it into a 63 degree F. room to begin the aging...

I love this learning experience...Honestly!!! It is just more fun with each passing day. Someone has to explain to me what happened..I added 2 teaspoons of oak dust to my 5 Gallon Carboy(secondary fermentation) I did not stir it because I did not want to disturb it or add additional air. It was...

I have two questions and I hope that I can explain them correctly. First question: What do I do with a wine that turns out to be percentage of alcohol that is too high? My initial SG was 1.110 and this is is my first try at making something that even resembles wine) My second question: The...

As you will probably be able to tell by my post I am very new to wine making. I started off with 5 gallons of welches concord in a carboy for trial and error reasons. My SG at start was 1.110 and I began on Wednesday so I am very very early in the process.(I started a batch the week before and...

Hi all..My name is Charlie and I am new to wine making. I started off this past week with store bought grape juice to experiment and see if I could make something that slightly resembled alcohol. I had a bit of an issue with a rotten egg smell and thanks to this site I think I may have cleared...

I am interested in making wine and wanted to do a trial run with store bought juice. (100% juice no preservatives)I am 6 days into initial fermentation with concord grape juice and boy have I made some mistakes!! I began to smell rotton egg smell (slight) when i put my nose to the airlock. I...