Recent content by cobymaria

Temp has been pretty consistent at 70-72

It's still in the primary fermenter for 1 1/2 week now. I will add some nutrient, tho I did initially and watch and see. Thanks.

correction on last post The first check was 5 days after start not 2

I started a gallon of rhubarb wine over a week ago at sg 1.085, temp 72. 2 days later it was just at 1.072 so I added another packet of yeast in case the first was old (even tho I had just bought it) and 2 days later I am at 1.06. Is this unusual?

You were right, it's too late for me to use the tweaks. I'm still not sure about the final directions. After I added the additives/stabilizer, I'm reading that I wait 31 days to bottle, stirring on the 11th-13th days????

thanks all, I'll check out the tweaks.

Has anyone here used a Fontana wine kit. The instructions are confusing me a little. It says it is a 45 day(6 week) kit. I have a malbec. It was in the primary for 8 days and I racked it to the carboy at 1.01 SG. At 10-11 days it was at .998 per instructions. I added the aditives per...

Thanks all for the advice!

Third try here to respond, not sure what I'm doing wrong. I started the blueberry wine 12/14 with a sg of 1.09. Four days later I racked into carboy with sg of 1.03. Five days later, temp is 69-70 and sg is 1.01

I started some fruit wines and racked them to their carboys 3 days ago. The gallon of blueberry is bubbling much more than I usually see. The others are bubbling normally. Do I need to do something with this?

Has anyone tried mixing black and red currants in a recipe? I have 1 3/4 lb of black and 2 1/2 lb of red currants in the freezer. I've mixed blackberries and raspberries before which makes a really nice wine, but not sure if I should try to mix the currants.