Recent content by Frank Bell

Hi All. Thought I'd give you an update on this. Just checked the gravity again (with a hydrometer), and it's still at 1.030, i.e., no change. It does taste ok, just not completely fermented, which is perplexing. So, it looks like I'm left with the option to hang on to it until next year...

Excellent info! I got the FermGo yesterday and have the rehydrated yeast acclimating in the fermentation area now and will be adding it to the bucket this evening. Currently 68 degrees in the area. Thank you!

BTW, I also realized that I used Yeast Energizer vice nutrient (such as GoFerm or Fermex). The other instructions I had tried prior to posting here suggested that yeast energizer was the way to go, so I stayed that course (also largely because that's what i have on hand). Should I do yeast...

Thanks All! Here's an update. So, the initial rehydration of the yeast went well, and as advertised, it was active within 30 minutes. I did everything absolutely in accordance with the instructions...except, I forgot to move the wine from the glass carboy to buckets, as Winemaker81 instructed...

Hi. Thanks for the added info. I just received more yeast and yeast energizer today, so I'm going to try the yeast starter tonight and pitch it per the instructions. If that doesn't work, I'll try the go ferm. And if that doesn't work, I'll do the 'wait till next year and blend'. Also, I...

Thank you all very much for the replies! - Yes, I am using a refractometer to measure and using the Refractometer Calculator at the Northern Brewer site below. It's always worked will with my beer brewing and wine in the past. - The 'wine' tastes nice, sweeter of course, but no off flavors...

Hello. My dad and I made some concord grape wine again last fall. We've done this for years, and it usually turns out really nice. Last fall, though, we inadvertently added too much sugar. Starting gravity was 1.101 (24 brix). It seemed to be fermenting fine though, but it stopped at 1.039...