Recent content by old_guy

More Help Please Ok, been about two weeks. Fermenting/bubbles have decreased significantly. Only a few bubbles today. I checked SG and it was just a hair about 1.000, so I racked into a clean (2nd) secondary using a siphon hose and attached a real airlock. Now what? I let sit until I see no...

2nd Try Well, the cranberry never did ferment, so I laid it to rest the other day (silent moment for respect), but being one not to quit, I started again with some wild blackberries I picked last fall. I used all the same additives I used with the cranberries, but lo and behold, she be bubbling...

Yes, driving to get a hydrometer today, will also see if they have an airlock so I don't have to make one. When you say that yeast likes butrient, how much? Original recipe called for 1/2 tsp, and this morning I added another 1/2 tsp per your suggestion. This for probably 1.5 gallen of must...

Ok, will try to find a hydrometer. My primary jug is wide mouth, but have not yet found a 1 gallon glass jug with a narrow mouth so I can attach, or make, an airlock. Nobody has one gallen jugs anymore, all plastic junk. If I can get this right, I have wild blueberry and wild blackberry I would...

Tom, thanks. I am attempting, well actually hoping, for one gallen. I am doing primary fermentation in a 2.5 gallen glass jug. I bought all my wine making stuff from a local winery (Three Lakes Winery) who are known for their cranberry wine cause we grow the berries locally. Alas, they would not...

Ok, will try to warm must up. Will also try to find a hydrometer although I am up in the boonies, so may have to internet order it. I dont here any fizzing but do hear semi-frequent snap, crackle, pops.

Oh, one other thing. There is a white foamy looking stuff collecting at the bottom, and growing, i.e. getting deeper every day. Not sure if this is just residue from the raw cranberries, or some yeast activity. Sorry for newbie questions, just not sure what to expect. I figured I could wait the...

Thanks Temp of must varies, between 65 degrees to about 70 degrees, depending on time of day. Should there be actual bubbles after 2.5 days? Or just the thin foam?

Trying to make cranberry wine, using wild cranberries I picked last fall. I boiled the cranberries until they popped, let cool, added the pektin extract, waited 10 hours then added the yeast nutrition, waited 6 hours then added the rehydrated wine yeast. Covered with a cloth and waited. I...