Search results

My muscadine wine started at 1.10 sg and is now down to 1.0 sg. I am getting very little action in the airlock but i am still getting some. Should i go ahead and add the sorbate and sulfite and end the fermentation or just keep waiting it out. Also when i rack the wine i will lose some of wine...

I started my first batch of muscadine wine today. After processing the grapes, adding the sugar, and adding water to get the ph right i had a nice rose colored must. but after adding 1 teaspoon per gallon of yeast nutrient, 1/8 teaspoon per gallon of pectic enzyme, and 1/16 teaspoon per gallon...

i am going to make my first batch of muscadine wine. i want a sweet wine but im not exactly sure how to get it. my plan is to start with a sg of 1.120 and let it ferment to 1.020. my question is will this work and also how can i make the must stop fermenting when it reaches this number. thanks...