Update...checked this morning and it's a fizzy party. I guess they had a fun night last night. SG is down to about 1.100 down from 1.130
Temp is 78, but she is still the same
Lalvin ec-1118 2 packs per the kit, must temp at time of sprinkle was 75, ambient room temperature 70.
The SG has not gone down nor is the airlock percolating.
I am trying to start a 3 gallon desert wine kit. It's been 48 hours and still no evidence that fermentation has started. Anything I can do to help...
Ok yea that's what I thought. Maybe racked the secondary premature. How long should I keep the lock on?
Final gravity was .995, I transfered from secondary and degassed after primary. No air lock, just solid stopper
So with my latest batch I transfered from my secondary to start aging with oak cubes. There seems to be some bubbles at the top that won't go...
Thanks y'all. I left it with no belt. Started it 2 days before I left. Ill let you know how turns out.
When u started making kits the guys at the store talked about the Brew belt as a required piece of equipment. But is it necessary?
I am going on...
Thanks big H I am going to try a wide spectrum fungicide. Or since the cluster haven't formed yet is it too late? These aren't my vines just...
I checked again and it's still at 1.070. I added 2 l s of dry sugar to try and bring it up to at least 1.080 which was the starting range of the...
Any thoughts on what this might be. I have narrowed it down to a few possibilities. Also what's the best course of action. These are muscadines
Awesome thank you. I assume a sugar syrup solution?
Well I already put the yeast in I started last night I don't think I can add more sugar now. The directions show 1.080-1.100 starting range.
Yes I mixed enough water. The same way I do Everytime.
I just started a Merlot kit and when I measured the SG it was pretty low. 1.065ish is that ok or is it a bad kit?
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