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I'll try Diluting it with water a bit to see if it helps. I've tried restarting with some ec 1118 which i believe is a champagne yeast by starting it in a bit of light sugar water then over a hour or so slowly added some of the juice into it until I had about a half a gallon of yeast with wine...

So when I was making this I had too much to fit into one Carnot so I had to fill a one gallon jug with it. I just checked the gravity on both the 5 gallon and the one gallon. The one gallon actually got down to .999 while even after trying what most of you guys said to try still stayed at 1.008...

Alright I just gave it a stir in its carboy and it's in a room that's 78f. I'll give it a few more weeks

I added all in lalvin 1118 with the recommended amount of both energizer and nutrient. Should I add more to it?

Hi guys, This is my third wine that I've made so far the others being dragon blood and a kit wine I decided to try my hand at blueberry wine. I added a bit too much sugar at the start so it started with an SG of 1.100. After a month it only got down to 1.010. Now it being over a month closer to...

Alright. I couldn't find too much about people making this and having to age it for a while only that it tastes pretty good right away. Glad to know that it will be ok

yes, the reading a newspaper through it is what I was told when looking for the clarity of the wine. Using sparkoloid mine cleared in 2 days and I have bottled it now a week after sweetening it. I found that it has a tart almost sour taste. I'm hoping that it will taste better after a little...

Thanks for clarifying this for me.

This is my first attempt at wine making. It went easily enough at the start until it came to degassing. I'm using a wine whip in a drill and it didn't bubble or fizz at all. Kept trying for an hour with no bubbles still so I continued to adding the sparkoloid. It's been a week since and it...