Recent content by therealjohnsquad

Can he not just bottle it and allow it to age in the bottle? Is there a benefit to bulk aging?

Thank you guys so much for the info. The help is very reassuring.

This is awesome info. I appreciate all the help. It is still going but is slowing down. I added yeast energizer on 5/7 and things picked up a little bit and went from 1.052 to 1.038 within 24 hours. The next day it was 1.032, then 1.026, and today it was 1.022. It has been in primary for 13 days...

Im sorry, but I have a couple more questions. I have two different yeast nutrients: Food grade urea/diammonium phosphate, and thiamin/vitamin b complex. Is there one I should use rather than the other? Also, would it be a good idea to add yeast energizer or just the nutrient? Thank you guys so...

Thanks for the advice. I did add yeast nutrient at the beginning of fermentation. Should I add more? I also stir it everyday. It hasn't stalled yet, just slow going. However, if it does stall should I add more of the Pasteur Red?

I made a 1 gallon batch of blueberry wine several months ago and it turned out great. So I decided to make a 3 gallon batch. I used the same recipe, and the same yeast, Pasteur Red. However, the primary fermentation is going very slow. I am on day 9 of primary fermentation and it is at 1.042sg...

Thank you scooter68. This helps a lot. I have been trying to build myself a good starting base until I gain more experience, and this helps immensely.

As a newbie, I and finding that wine making is often unequal parts science, art, and opinion. :) In some recipes no k-meta/campden tablets are used, while in others it is used at the beginning and during every racking. In all three of my batches I have started with one campden tablet per gallon...

Thats you guys for the advice. This will help very much for future batches.

Ok. So I am making a blueberry wine. Per the recipe when the the must reached 1.040 I removed it from the primary and racked it to the secondary. However, it bubbled substantially over the first few hours in the secondary and came out of the airlock. As a result I was forced to move it back over...

Yes, I have added yeast nutrient as well as energizer as per the recipe. I will lay the lid on top rather than snapping it down. As for temp, I have it on top of my fridge, where temp stays around 70ish. Thanks for the reply. I really appreciate it.

I am brewing my second batch of wine. It is a strawberry wine and I am using Red Star Cotes des Blanc yeast. I read that this is a slow fermenting yeast, but after 42 hours since pitching I don't see a lot of activity. There are some thin suds on the surface, and I do stir it daily, but there is...