Recent content by JoyceML

Ok thanks

Should I put the airlock back on the jar after racking and then wait how long?

Thank you

Thank you Thank you

Pretty sure the temp is around 70 degrees

I do have the tiny bubbles but I was referring to the airlock. Have one bubble about every 20 to 30 seconds. So I think it is still fermenting. Just didnt know if I should go ahead and kill the yeast or let it keep going for a while longer.

Ok thank you. I havent used the hydrometer that I bought, so I don't know any of the readings. Haven't figured out quite how to use it. Didn't have it on my first batch.

Ok sounds good. The lady that sold me the potassium sorbate said it would stop it she may have meant the yeast. Thanks for the reply. This is only my second batch so I'm eager to learn. I was worried that if I let it go too long it wouldn't taste good. My first batch turned out so good.

I have potassium sorbate to stop it. A lady that owns a wine shop sold it to me. I used it and camden tablets on the first batch.

Its mucadine, my second batch. Recipe called for 6 wks. Used regular dry yeast the first time. Used wine yeast on this batch.

Hello, just joined and need to ask a question. My wine has been fermenting for 6 wks and it is still sweet and is still bubbling. I like sweet wine but it doesnt have the alcohol taste that my first batch did. Should I let it keep going or would it be ok to stop it.