Recent content by still_dreamin

thankyou everyone for your advice! if i understand the wisdom here correctly, i should leave my wine in the airlocked carboy for a couple weeks as planned regardless of the SG. this will allow for bulk stabilizing before bottling, and the co2 trapped by the airlock should prevent spoilage...

hi all i've got a 5 gallon batch of blackberry wine on the go. the juice naturally was at 1.026 SG, and i chaptalized it up to 1.090. after three days in my primary fermenter, this had dropped to 1.024 which was great! it was my understanding that at 1.010 that one racks into the secondary...