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Thanks everyone, I racked it and added kmeta. There was pressure in the airlock after stirring it in, so I'll let that dissipate before bottling.

I have been bulk aging wine (2 x Regina Juice pails - red) sice December 2013.... When I added Kmeta at my first racking in January, I added a whole teaspoon by mistake, as a result I skipped adding kmeta on successive rackings. I dont have anyway to test the sulphites in it and I'd like...

Hm I wouldnt say they were picked prematurely, they are grocery store blueberries. They jsut aren't the best tasting ones I've had.... maybe I'll pass on this wine.

I have a bunch of blueberries that I froze a couple months ago because they were a little too tart/sour to eat by themselves. Right now I use them for making smoothies/pancakes and such. Could these be used to make a nice wine or will the sourness come through?

Yeah, I would need a lid. I can cut my own hole it in to fit an airlock. I'll check with some bakery's, a home depot, and any restaurant supply company to try and get my hands on some 2 gallon buckets with lids. I appreciate the suggestions.

I have four 1 gallon (160 oz) glass jugs for use as carboys for experimenting with small batches, but nothing for primary. I like to ferment dry in primary, and I dont really want to be topping off after moving from primary to carboy because they will be unique wines so I'd like a plastic bucket...

How much did you use? I think I used 13 to make the wine. I was just going to add more to taste as it is super dry right now.... maybe it would be better to make a syrup as well?

Thank you everyone. I'll rack, stabilize, and sweeten to taste tonight then probably bottle in a week. Looking forward to it!

I have have some welches wine sitting in a carboy at 0.990 for 4-5 months now and I want to get it into bottles so it can be enjoyed this summer but the backsweetening timing is unclear to me. If I were to rack to a new carboy could I add the sorbate and k-meta then immidiately start adding...

How do you calculate 1/3 of the sugar? say you start at 1.085 ... how do you calculate the specific gravity at which you have 1/x of the sugar left?

Hi guys, I am having some issues calculating ABV from SG. My original SG was 1.086, my final SG was 0.90. By my calculation that (OG-FG)*131 puts it around 24%.... I used EC1118, which apparently dies off at 18%. The temps should have been rather consistant, if anything it was...

Thanks for your help. It does indeed taste nice.

well my hydrometer indicates no luck in getting it going again, despite the fact that it seems to be producing gasses still.... I'll just stir it and rack it under airlock and give it a month or so before checking again and adding kmeta. Perhaps I'll have a sweet wine....

I'll give it another go and pick up some yeast energizer tonight, prior to giving up on it. There is gonna be a lot of yeast in that bucket! :)

Unfortunately the little burst of energy upon stirring it has stopped once more. I've been stirring everyday, I had added 1/tsp of yeast nutrient, and I even pitched some more yeast the other day. It's at 1.026... at this point do I rack it and give it time? Or at least time to settle out the...

I had no idea!

Thanks Arne. It seeems to be going! Checked this morning when I gave it another stir. 1.028! This seems awfully slow but I will trust that the wine wont oxidize prior to getting it to carboy at 1.01. One concern I have is if I keep stirring until it gets to 1.01 then the gross lees will not have...

It is still at 1.030 unfortunately. I gave it a good stir yesterday evening, and another just now. I haven't added more yeast nutrient yet (I did add the 6 tsp as suggested at the start of fermentation), I was planning on picking some up tomorrow - how much more should I add? I'll bump the temp...

ok I'll keep stirring it a few more days and add in a Tbsp little yeast nutrient.

thanks Julie. How long can wine sit like this in the pail before spoiling? Just wondering how long I should give it before getting it under airlock