Recent content by SAS

Thank you both for the great advise. I will rack it into a 5-gal glass carboy today. Thanks again!!

I transferred/racked a batch of chokecherry mead ~10 days ago into a secondary 6-gal carboy (SG: 1.008). I checked the SG yesterday, and it has not changed, still at 1.008. My question is: Since the SG has not changed in ~10 days, should I go ahead and rack it again into a smaller 5-gallon...

Update: First, I want to thank everyone for the great advise. I check the SG on my chokecherry mead last night, and it is was down to 1.010, so I pulled the strainer bag out, and I plan on racking it into the secondary this evening.

"started into kid production. Had to slow up for a while, now they drive me to drink so that's why I started with wine. I have a Stout in the keg to sample while shoveling this weekend, man's gotta keep his strength up you know!" :) I know what you mean!!!

Thank you Arne. No, I did not add anything to it when I racked it.

Thank you Craig! I used a heat belt to try and keep it at ~75F the whole time it was fermenting (primary & secondary). I removed the heat belt when I racked it from secondary into another 5-gal carboy. I will try what you have suggested. I'm assuming that in order to do as you have...

I made my first ever batch (5-Gallon) of wine/sweet mead. I stared it this past November. I followed all the instructions on the receipt, and racked it when suggested. I racked it from the primary, into the secondary fermenter, the SG at that time was 1.030. After ~4 weeks, the receipt...

Thank you Julie Since you and my winemaking supply store have the same advise, I will wait until the SG is 1.020.:h

I started a 5 gallon batch of chokecherry mead/wine 6-days ago. I have conflicting information on when to remove the strainer bag containing the chokecherries. One receipt say to remove it after 2-weeks, and doesn't mention anything about the SG. Another receipt says to remove it when...

Thank you Turock & knifemaker! The type of equipment I currently have is: 2-five gallon glass carboy's, 1-six gallon glass carboy, and 1-six gallon plastic fermenting bucket with an airlock. I tend to jump into anything new, with two feet, and I make many mistakes when ever I start...

I have another question. I may need to add at least a gal of water to bring it up to 5 plus gallons. I was unable to add all the water needed for a 5 gal batch, due to the fruit/chokecherries taking up a lot of volume, and my main fermenter is apparently to small (I plan on buying a bigger...

Thank you both for the advise and encouragement. I thought I really screwed up. I'll keep you posted.

I started my 2nd batch of wine this past weekend. I used ~11 1/2 lbs. of chokecherries and 14 1/2 lbs. of honey from my own bees. The receipt said to add the crushed campden tablets and pectic enzyme at the same time. After reading some of the post on this site, it seams I may have made a...

Hello all, this is my first time on this site. I like the post/threads I read, and was very impressed, so I joined. I am really new to wine making. In fact, I just started my second 5 gal batch this pasted weekend, using chokecherries from around the house, and honey from my own honey...