Recent content by moothusala

I had to pull it into a sample jar, my hydrometer bottomed out in my fermenter.

So called WE, didn't realize the kit was "expired" until I was getting ready to call them. (whoops lol) The long and short of it was they said to follow the racking schedule waiting the minimum days on each step in order to ensure the wine would clear, with the only change to top up a bit on...

The red arrow was where the ferment started, the blue arrow is where it is now. I can't get a clean shot with it floating my phone blurs all of the numbers horribly.

Just tripple/quadruple checked its sitting at 1.005. First test was this morning so it hasn't moved. Off the cuff that puts it at 19.5% or so which should be about right for killing off red star premier cuvee (2 packs of this came in the kit). My concern is it did this in < 2 days (Sat...

So, I read alot about how this kit is a bastard for most people to get started since it starts with such a high SG.... leave it to me to have the opposite issue! I started a WineXpert Riesling IceWine 3 gallon kit Saturday evening, just checked SG and its down to 1.005 from 1.160 already...

Hi all, I have a batch of Dragon's Blood bubbling away that I need to backsweeten in a week or so. This leads me to a question (tried to search and didn't find anything, maybe my google-foo is weak): When backsweetening with granulated sugar do I make a simple syrup first or do I just...

Woke up this AM to no stinky smells. Looks like it was all around my nutrient confusion. Thanks all!

Good point chris400, with that in mind I just did the original suggested dose from the recipe of 3 tsp. Can't tell if my nose is fried from breathing while I was stirring but it almost seems better already and its down to 1.030 (so apparently stressed yeast still work hard as that's down 0.050...

That very well could be the issue then. Assuming there are no naysayers before I get back to the house I'll give it a double dose of the Wyeast stuff and see if that helps. Thanks!

I'm using Lavlin EC-1118. I think the issue might lie in this: What do we mean by nutrient? I have some DAP (which I used as nutrient for the recipe addition as well as the 2tsp I added this morning) and I have some White Labs and Wyeast nutrient I use when making beer. Should I add some...

Ok so I've made up a 6 gallon batch of DB based on the recipe in the Recipes section. Started Saturday with an OG of 1.092 (other than the OG everything else is exact to the recipe). Pitched yeast Sunday at 72 degrees (room temp in my house), Monday OG down to 1.080 at 73 degrees. Stirred and...