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Just so! It wasn't convenient for me to rack this morning when the SG dropped so quickly to 1.011, but I went ahead this afternoon and it's in the carboy at 1.006 and still going strong. Maybe for this I did want to wait to keep it from foaming over in the carboy. The pH was vacillating between...

Thank you so much for asking! Well, for fear of cooking the wine, I turned off the hot pad yesterday AM, and watched the temperature during the day. The must continued vigorous bubbling that looked completely normal to me. The temperature gradually dropped from 92F to 79F over 12 hours. Things...

Thank you so much for this input. I did squeeze out juice. There was some in the bags of frozen zucchini, and then I squeezed out juice after soaking in must in a net bag for 3 days per the recipe I used (Bernard Smith's from here...

Now I am afraid of it cooling off too fast and getting stuck again. Room temp is well more that 20 degrees lower!

So I placed the plastic bucket on an old heating pad on the lowest setting overnight. This morning, the must temperature is 92F (it started out at 75F last night, and I had some bubbling as noted). This morning it looks like an active must, and the SG is now 1.050 down from 1.070 yesterday AM...

Ahh! Thanks for pointing that out!

It's part of the fun! And the mystery when things don't go the way you plan. It was starting to get boring! I have learned so much from reading on this site these last few months! What a font of knowledge! Thanks again!

I had wondered about that. Well, the room has been between 67 at night and 75 during the day (mostly passive solar). I did have a woodstove fire going one of those nights early on because it was really cold outside (21F). So it was possibly warmer that night in the room. I have been wondering...

What was so interesting is that it dropped the first night from 1.090 to 1.070, and then locked up. The yeast that was there dropped to the bottom. It was as though it was either contaminated with something or ran out of some essential vitamin or mineral. When it didn't respond to my first...

"So you're saying there's a chance?":p After I posted and before your response I sprinkled some energizer in and stirred it, thinking there might be something the nutrient missed. It has a good yeast cake going with anemic bubbling this afternoon. Here's a pic. Thanks for the help and...

Last week (3/27) I started a zucchini wine from the cut/frozen zucchini my daughter (who lives in a great growing climate) gifted me for the purpose. 6 lbs zucchini in a bag, along with 1 inch of ginger root, 1 tsp Fermax, 3/4 tsp energizer and 1/2 Pectic enzyme were added. Sugar and water to...

I have a couple of pumpkins my daughter grew and gave us. I think I'll experiment and make pumpkin wine. I currently have huckleberry, mountain ash, cherry and rhubarb wines going.

I have a couple of pumpkins my daughter grew and gave us. I think I'll experiment and make pumpkin wine.