Recent content by soslarry

Can you explain? My juice has now been sitting in carboys with air locks for 2-3 months without being topped off. Haven't tasted it yet and don't know if it would be safe to drink.

I had the EXACT same problem WITH 3 juice pails in the fall. ( low starting sg that was similar to yours, addition of sugar to raise the sg,etc) I tried to kill off the yeast and pitch new yeast with no results. I tried restarting it as a stuck fermentation with no results. I have since let it...

Was thinking about making one but this sure sounds easier.......IF I win Thanks

Thanks for the reply. I moved it to a different area and have wrapped wrapped a brew belt around it for a short while. There is some evidence of fermentation(residue on top),but the SG is the same(actually a little higher) is it possible to be higher or did I take a bad reading originally?

Thanks for the input. It's nice to know that there is support out there. My RED juices are fermenting and the SG is dropping. I got a little confused as I was starting 4 juices at once,hydrating and pitching yeast per juice bucket. I decided to use red star Pasteur champagne for the white...

Next fiasco I checked my fermentation a few hours ago and it looks like everything is moving along smoothly......EXCEPT I noticed the sav. Blanc had not started to ferment. I had moved it too a cooler location and checked the must temp.,60 F . Upon some checking, I found only 3 packets of...

Sorry,you are correct. The confusion is on my part.Somehow I was thinking backwards about it.

#12 soslarry Junior Member Join Date: Nov 2012 Posts: 10 Likes Given: 2 I let the juices warm up since sunday. I checked the temp and Sg on all 4 and they ranged from 1.096 to1.098. The must temp. Was around 62F to 64F with the room temp around 70 in basement. I made an temporary...

I let the juices warm up since sunday. I checked the temp and Sg on all 4 and they ranged from 1.096 to1.098. The must temp. Was around 62F to 64F with the room temp around 70 in basement. I made an temporary insulated enclosure from max insulation board to heat the area with the juices...

I've also measured the Sg but never the brix. How do you measure the brix?

Was thinking of doing something similar and need some( a lot) direction Hi Jim,et al, I need some advice. Thanks for the documentation of your process. This will be my second attempt at making wine from juice and I was also thinking of adding some "type " of fruit/grape and remembered one...

Rocky, Thanks for the info. I've been concerned about this for the last 2 mos. and had not found an answer. I was concerned that I would lose the wine. I'll let you know how things progress.

If the SG does not change, is it time to stabilize? or should I wait for a period for MLF to complete?.....AND back to my original inquiry....IS there a time limitation on fermentation ? can the wine go bad from fermenting for too long of a period? IF so, how long is this "point of no return"...

I was wondering if there is a time limitation on fermentation. I posted in early October on my concern about a stuck fermentation on a barolo and amarone from juice. After restarting according to advice from various members, my barolo started to ferment then petered out in about 4-5 days with...

I tried numerous avenues to restart fermentation on my barolo and amarone: 1) added yeast nutrient on 11/14(about 2wks. ago) to both wines and saw some "foaming "instantly. 2) restarted fermentation on the barolo with ec1118....added wine incrementally e.g 2 oz. of wine+ 2 0z. of yeast...