Recent content by vinceit

Folks, huge thanks, everyone who replied! Lots of helpful info. I keep learning along the way. Regarding the recipe: I've followed it once 3 years back and produced amazing wine. This time around I used the same yeast and the same figs from my tree :) but brands of the other chemicals were...

Yes, I removed the pulp, and then added water to the 5gal mark

I was using this hydrometer: https://www.amazon.com/gp/product/B00GGJ4X9S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Could you explain how you have arrived at that number, please? Again, I recorded SG only after I removed fig must (Oct 2, 2019) and it was 1.040 It tastes quite sour, carbonated, and sweet. The original recipe I used was for a dry wine. Could you provide more specific/actionable instructions...

I recorded SG only after I removed fig must (Oct 2, 2019) and it was 1.040 How can I figure out if "the current alcohol percentage does not exceed tolerance level for the yeast "? How do I now that?

I started a batch of fig wine and accidentally added more sugar than the recipe (https://eckraus.com/content/figwine.pdf) called for. See my log below. After 1.5 months of “fermentation”, the solution is clear, the airlock makes an occasional bubble once in a few hours, but the SG is 1.030...