Recent content by bzbakr

Ok, the fermentation has definately stopped. I stirred it up today and the SG is right at 1000. How long before I have to rack or bottle?

Ok....today is 1 week in the carboy. Temp was 70' and SG was an even 1000. Still fermenting/bubbling and air is still bubbling the airlock. I gave it a good stir too. Any comments here?

OK, I added water up to just below the neck of the carboy. It is still fermenting.. so I wait.

My begginning SG was 1120 on the 19th. I dont have a smaller carboy, so should I add water/wine now or wait until its not bubbling anymore? Actually, it's not bubbling really, but there is air escaping from the airlock regularily every few seconds, but no obvious bubbles on top as before. Ill...

On Sunday, I put the wine into the carboy. My question is, how full should it be? It's about 6 inches from the bottom of the neck of the carboy. Shouldn't it be fuller? Do I need to add water now especially since I didnt have enough room in the primary to add the water as per the recipe?

Ok, I guess Im a little inexperienced on how forums work as to where things go and how they are policed, but I know now and will keep the rest of the posts from this batch here in "concord primary" so it's easier to find. Again, I apologize for the inconvenience. I took the bag out when I added...

Alright, I just stirred the batch for the first time....it's fermenting well. Temp was 74'...SG was 1040...and it smells lovely! The color seems to have lightened a bit, but I'm not too worried about that. This is the 4th day after adding the yeast and as I mentioned in an earlier post, my...

Good news! Its fermenting! Woohoo! Sounds like a freshly opened soda pop! Im so excited to stir and check the SG tomorrow evening, I'll post then!Thanks for all the great advice for what I call..."The wine that almost wasn't!"

Oh ok, thank you....I guess I'll be learning patience through this, if nothing else.

I think you may be right Peter. I added the yeast last night as per the instructions that came with my kit (it made no mention of the SG needing to be at a certain point before adding the yeast, it just said wait 24 hours then add the yeast.) Frustrating! I see no bubbles at all.The 2 booklets...

How high should the SG be at this point? Its' reading 1120 right now. Starting to smell like wine already! Adding the yeast tonight.Edited by: bzbakr

Ok, I will keep my questions here from now on. Because I ground the grapes, should I just remove the bag? I dont want to ruin my wine by making it too tannic. I could still make the wine out of just the juice, cant I? Plus, if I remove the bag, it will leave me enough headspace (7 or 8 inches)...

I hear what your saying, but the grinder, with such a large plate, was actually spitting out whole seeds. Sure, it may have gotten some, but most flew out across the countertop! Secondly, about how far EXACTLY in inches, shoud the fill level be from the top?...Just trting to avoid a mess and...

O m'gosh! I just finished squishing all my grapes...whew! It didn't help that about 5 minutes into it, my fruit press (Granny's from like 1842) went nips up, so I did the next best thing I could think of and broke out my 1/2 hp commercial grinder with a xlarge hole plate. Now I know what your...

Oh ok...sorry...Im new here and didnt mean to make a posting mess...LOL! Thanks for your help! And I'll try the pectic enzyme too!