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****Update**** Wine just went to the Secondary over the fruit. It went in with a gravity of 1.040. the fun thing is when you think your secondary is 6.5 gallons only to find out it is not and you are left with basically a gallon left and no balloons, and end up going Ghetto style with a...

Thanks I never knew from all the wine making videos lol will have to try it. Now seeing that I am getting rid of the lock, need to check gravity every time I aerate to know when to go to secondary right?

Thanks, you are the first one to tell me to leave the lid off thought even the home brew videos all say to lid it, lol. But I will starts Aerating it every day, though I was told with the yeast I used it will never get that low lol I am lucky if it hit the 1.010 but that is okay by me was more...

Just thought of a question, I keep reading about mixing the must daily is this a good thing, I mean to keep opening the bucket. I noticed that when I open the bucket I show no signs in the lock for a good 5 hour is that slowing the fermentation?

Cool, yes I will keep every one updated.

Fermentable: 4lb Apple/Orange/pineapple juice (ppg=6) 4lb Pineapple/Orange/Guava juice (ppg=6) 1.25lb Pineapple juice(Drained off canned fruit) (ppg=2) 12lb Apple/Orange/pineapple juice...

Thanks for the warning

Thanks all for your help, scare is over. Got temp to 72 and it was the time thing hit 36 hours and it is going strong now.

Dam thing said connect problem that post did not only to send three times lol

True, will call it Pomona's Blessings, after Pomona a Roman Goddess. As for the activt part, Wyeast is basically a liquid yeast and has a nutrient packet in side the when you start you break to start activation. I followed the instructions and let it sit the Three hours before pitching.

True, as for the activt part, Wyeast is basically a liquid yeast and has a nutrient packet in side the when you start you break to start activation. I followed the instructions and let it sit the Three hours before pitching.

True, as for the activt part, Wyeast is basically a liquid yeast and has a nutrient packet in side the when you start you break to start activation. I followed the instructions and let it sit the Three hours before pitching.

PINEAPPLE WINE 4.50 gallons Poland spring 12.7 pounds of sugar 1pk of Wyeast Sweet Mead yeast 2qt of Apple/Orange/Pineapple Juice 2qt of Pineapple/Orange/Guava Juice 20oz of Pineapple Juice SG 1.100 Full Yield after everything added 6 gallons

New to wine making have not got to testing ph, as for temp it was 72f but just checked it and the temp on bucket sticker thermometer is showing 78 so I just put a fan on it

Just started a new pineapple wine, well pitch the yeast about 8pm 08/02/16 as of right now it is still not doing anything. I still have until 8am 08/04/16 before it has been 36hours. The date on the outside of the wyeast was 03/08/16. Now if is still is not doing anything by morning what then?

Ok thanks for the fast responce as well as a clear explanation.

Does anyone know the attenuation of Wyeast Sweet Mead?