Recent content by Alex Storm

Hello wine people... Finally, I was able to get a hydrometer. Started a batch from concentrate grape juice, extra sugar and bakers yeast as it is the only available yeast where I live. SP reading, before adding yeast, is 1110, brix 25.8 at 74 F room temp. I read that optimal brix should be...

Thank you for your helpful contribution. Well, I tasted it and it’s actually bitter sweet. Should I add more yeast? Can I add raisins to it?

Thank you gents for your help... I did not try it (taste it), but I did after couple of days from starting the batch lift the lid and gave it a stir. I got lots of foam after that for a day only, then it got clear again. I can smell alcohol for sure coming out of the bucket. I will rack it and...

Thank you very much. That table is very helpful.

Thanks for your reply. Since I don’t have a hydrometer, I didn’t check it. Well, I’m receiving soon a digital Brix refractomete. I will make another batch. Can the refractometer help if I get an initial Brix reading and during the fermentation?

Hello there... My wine making experience is 9 day old, and so is my first ever wine batch which I started on December 31. Upon watching numerous YouTube videos, this is what I bought and did: - 9 liters of 100% grape juice (made of concentrate and water) - 2kg of fine white sugar, 10 cups -...