Recent content by Rtrent2002

Using hydrometer and it's working because I've tested it in water and finished wine. Still no activity. I've soaked the bucket in a bath of warm water multiple times. Bubbles picked up almost immediately but the SG hasn't budged. Could there be A PH issue? I've never tested or measured PH.

To clarify, The comment about "taste like 1.04" was validating someone else's comments when asked about actual SG and how it taste. My response was I measured and yes, it tasted like 1.04 ( having a lot of residual sugar still). I did remove 95% of all skins, particles etc so SG reading should...

I felt the same way after 5 kits. Then I learned to avoid sorbate in my reds, allow them to clear naturally, add a bit of tannin in the primary or secondary, and use the right yeast. Still not making superb wines yet but def better for sure. Regarding whites, they seem to be more forgiving with...

Ok, so I cannot restart my Pinot noir crushed grape bucket and I'm about to dump. When the bucket arrived, it was already fermenting pretty well. I added campden and then pitched RC 212 the next day. After a week, I racked and strained out the skins and seeds and then it just stopped. I've tried...

I didn't measure when I got it because it was already fermenting. Using a hydrometer to measure now. It taste like it's about 1.04. Alcoholic but sweet.

Received crushed grape bucket a few weeks ago.. (Already fermenting when received) hit with campden and sprinkled rc212 on top next day. Ferm was very slow for about a week then it just stopped at 1.04. Tried a EC 1118 starter, that didn't work. A few days later I added yeast nutrient and a few...

It was pre-crushed grapes.

One other question, mine had quit a few stems in the mix. That normal? I pulled as many out as I could. Don't want my pinot noir to tannic.

Thanks Smok1. I'm assuming the bucket is fine, but I'm disappointed that the grapes were allowed to ferment mostly on wild yeast. I wanted to be able to measure the brix and control the alcohol level. Oh well. Still excited about my first juice bucket! I live in Alabama so can't grow the good...

Newbie here at crushed grape / juice buckets Looks like it took my buckets a week to be delivered according to UPS tracking. When they got here, the juice was almost completely fermented and they were in a Home Depot "all purpose" bucket. Is this normal? Shouldn't the grapes be in food grade...

That was my thought as well. Thanks! First time making wine from premium CA grapes so I want to get this right.

I've got 10 gallons of crushed Pinot noir grapes coming in a week. The vineyard said I should cold soak them by dropping the 5 gallon buckets in an ice pale for a few days before fermentation. Question. Should I drop campden tablets in as soon as I start cold soak or wait until after cold soak?

I had a stuck super Tuscan at 1.01 so I took a package of EC 1118, added to warm sugar water and a bit of the wine and let it start up over night. Poured in my batch of wine the next day, racked the whole batch to inject oxygen and it started up again. However, I did not add sorbate to my batch.

Starting SG was around 1.1 current SG is 1.01. I do see some small fizzies at the top of carboy but may move it back to the bucket tomorrow to keep it going.

Saw some small bubbles this morning around the rim after racking yesterday so hoping I can get a bit more fermentation out of it. If not, I will rack again, clear and bottle. (Or blend)