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I gotta say, THAT is a good one!

Thanks. So, 1/3 to maybe 2/3.... I'm starting to think 1/2 might be a good starting point for me to learn from (and easy to calculate).

Ratflinger, how much glycerin do you use per gallon? I suppose it depends on the wine in question?

That link that ratflinger posted is a great value, just might be a bit overwhelming for folks who are just starting out and can't fathom brewing enough to use that much glycerin. I see it's USP, also.

Well, today I picked up a bottle of the Walmart "Equate" brand stuff. It's stocked in the pharmacy area. When I saw USP on the label I thought to myself "Self, I think that means something good" Got home and looked it up and it means it is pharmaceutical grade. At least, that's my...

Thanks for the advice. I get it now.

I agree about food grade. What I wondered about this product is, even though it's advertised to be used for cosmetic reasons, if it is 100% glycerin, vegetable sourced and no fragrance, wouldn't that make it "food grade" acceptable for wine making?

Because a gallon would last me for the next three lives? :^) Thanks for the link, though.

Can anyone confirm if this would be acceptable to use in wine? Says it's 100% pure vegetable-derived glycerin. I don't know why the link below says robot or human?. It's just takes you to the product I'm talking about on Walmart's website...

following.

Why go through the trouble of making invert sugar. Why not just add sugar and stir?

I wondered that myself, but then realized that the wine is slightly sweet, which suggests that the remaining gravity points are at least partly because of residual sugar.

Hmmm,,adjust your winemaking habits to your drinking habits, not the other way around. Brilliant! :^) I already have (2) 3 gallon, (2) 5 gallon, (1) 6 gallon and (2) 7 gallon carboys available so I am ready to follow your sound advice, again. Thanks again!

I do have another question for future batches, about aeration. Coming from a beer making background where oxygenation is absolutely verboten once fermentation has begun it is hard for me to wrap my head around the frequent splashing and stirring and sampling you wine makers seem to do, but it...

Brian and David, thanks for the advice, which I will follow. I do hate the waiting, though. I think that's part of the reason I switched from wine making to beer making about 30 years ago. I already know I'll make this again, and probably regularly, so once I have a batch on hand that's ready...

Time for an update: The wine has been upstairs for the last 2 months, where the temps ranged from 66F to 69F. Still no change in gravity, still at 1.006. It’s been at this gravity for almost 6 months. I tasted the hydrometer sample and it is very nice. It started at 1.092 and fermented with...

I'm getting a little green just thinking about seeing that.

I may try that in the future but I want to see what it tastes like without oak first. Thanks!

Chuck, glad you asked! On Jan. 12 I re-hydrated a packet of EC-1118 and dumped it in. This was in a 5 gallon carboy, filled to the base of the neck. I thought about moving it back to my 6.5 gallon carboy but decided I would just keep a close watch for a day or two and move it only if...

1.006 is the gravity it is stuck at. The O.G. was 1.092.