Recent content by Cram8

I used EC-1118. I think that I’ll add more water as it’s stronger than preferred. I had planned to add some more water at the start but thought I had enough to fill the carboy. I won’t make that mistake again and will be sure to make extra.

The yeast is EC-1118. I think that I’ll add more water and reinoculate as you’ve suggested. The sample I tasted is quite strong so could be diluted some, although not what I had planned. Thank you for your suggestions and insight. You’ve provided this rookie with allot of great Info. I have not...

Started primary fermentation 10 days ago. 31 lbs of sour cherries, starting SG = 1.16, Oops, too much sugar. Today SG=1.05. Visually looks like fermentation is done. I tasted a sample and it seems still sweet. Is it ready for secondary storage or is something more needed? I made 1 gal last...

I’m a new at making wine, trying it for the first time. I have a freezer full of sour cherries (Evans) so I’m making some wine. I have a 1 gal trial primary fermentation in bucket, covered with cloth, 4 days since yeast pitched. Small batch in case I make a mistake. I did not remove the seeds...

The cherries are not pitted. I’m concerned about the cyanid, I had no idea! Should I be putting it all in the garbage? Should I be concerned? What should I do? The sour cherries are small so I didn’t want to bother with putting them. It is a trial 1 gal as I have another 40 lbs in the freezer.

Yeast pitched 3 days ago. Yeast continues to be roaring and hasn’t slowed down yet.

It is in a bucket and having been giving it a good stir twice daily. I do have a hydrometer and took a reading before pitching the yeast. Would you know when primary fermentation can be assessed as finished?

I’ve started my first wine ever. I pitched yeast on 1 gal of sour cherries. I’ve read that primary fermentation should be complete in 7 days or so. I’ve also read that the fruit should be punched down / stirred 2-3 times daily. I’ve seen direction to stop punch down after 3 days while others...

I’m new to wine making and welcome any advice. I have fruit trees with more fruit than I know what to do with, like to drink wine, and am a bit of a technical geek (aka engineer) so I figure I may as well learn to make wine and have some fun experimenting (and drinking it!). I grow apples, sour...