Recent content by dg1653

Winemaking Talk - Winemaking Forum

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    question

    Thanks yall, i will just try and be patient. I am so ready to start drinking this wine. Also smurfe, are sanitized marbles just regular marbles that have been sanitized, or is there actually sanitized marbles that i can buy.
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    question

    My muscadine wine started at 1.10 sg and is now down to 1.0 sg. I am getting very little action in the airlock but i am still getting some. Should i go ahead and add the sorbate and sulfite and end the fermentation or just keep waiting it out. Also when i rack the wine i will lose some of wine...
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    Muscadine wine question

    i am getting some bubbles in the airlock today.
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    Muscadine wine question

    i did leave alot of the yeast behind, i figured it would have enough to keep fermenting. should i add more yeast?
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    Muscadine wine question

    i ordered a new one today, it should be here in a few days. Also this is not a kit.
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    Muscadine wine question

    i transferred the must into a carboy today. it has been in there for about 4 hours and im not getting any air bubbles in the airlock. i checked the sg yesterday and it was at 1.020, i would check the sg today but my 4 year old somehow got his hands on my hydrometer and broke it. is it common for...
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    Muscadine wine question

    Thanks....
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    Muscadine wine question

    Its a 6 gallon batch.
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    Muscadine wine question

    I started my first batch of muscadine wine today. After processing the grapes, adding the sugar, and adding water to get the ph right i had a nice rose colored must. but after adding 1 teaspoon per gallon of yeast nutrient, 1/8 teaspoon per gallon of pectic enzyme, and 1/16 teaspoon per gallon...
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    Muscadine Wine Help

    Ok, so i'm guessing the sorbate will kill the yeast and prohibit further fermentation. can i use potasssium metabisulfite in place of the sorbate? also what does the camden tablet do? thanks for your help..
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    Muscadine Wine Help

    i am going to make my first batch of muscadine wine. i want a sweet wine but im not exactly sure how to get it. my plan is to start with a sg of 1.120 and let it ferment to 1.020. my question is will this work and also how can i make the must stop fermenting when it reaches this number. thanks...
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