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Alright, well, the SG is still reading the same. There's a tiiiiiny bit of bubbles sliding up the top of the carboy, but not much at all. I think I will rack tomorrow. Should I stabilize now? or wait until right before I bottle? Does it matter? It's got a layer of sediment on the bottom...

Started some welch's wine about 15 days ago. Racked into secondary at a SG of 1.103 about a week ago. It's currently at 0.991, the air lock (one of the larger ones, not the S type) it bubbling at about 1 bubble a minute. Maybe even a bit less. There's about 1/4" of sediment and I'm wondering...

If oxidation is a concern for him, wouldn't it be better to add the sulfite first, and then rack?

Check the campden bottle for how much sulfite 1 tablet contributes per gallon, and add enough to get up to 50ppm/gal. My bottle says 150ppm, but I've seen other bottles with 38ppm, 50ppm, 75ppm, etc. Crush them up as fine as you can, add a little bit of your wine and stir until completely...

I've used the brew belt on a 1G jug before. You need to watch it because it can get the temp up there pretty high, pretty quick. I has my first 1G batch go up to 88 F before I realized it. The wine turned out fine, but I was using EC1118 which is pretty tollerant of higher temps (package says...

So, I ramped up tonight and started a 5 gallon batch of welches. Sanitized everything thoroughly, took my time, pitched 5 campden tabs and right before I got ready to move the bucket to it's resting spot my wife, in her infinite wisdom, picked up a small rug right beside the bucket and whipped...

All the instructions I've read say 1 tab per gallon. However, I've come across different tablets that say 1 tab contributes 50ppm/gal, 78ppm/gal, and 150ppm gal. So who knows. I think it's best to find out how much concentration 1 tablet of what you've got will bring the SO2 level to in one...

Stuck fermentation? What should I be doing at this point? Wine Log (Continued) 01/27/09 Temperature by night was back down to 65, repositioned heating pad. 01/28/09 Temperature still low. Took SG reading of around 1.020. Transferred to secondary and wrapped carboy in heating blanket...

I want so say I remember reading somewhere that the yeast aren't all dead, only inhibited by the high alcohol concentration. I also remember something about bringing the yeast back out of their daze with some sort of chemical treatment. Whether that's true or not I don't know.

Wine Log (Continued) 01/25/09 Fermentation looking about the same. Lots of foam when I stir. Must temperature had climbed to about 81F when I checked at 5:30 pm. I moved the heating blanket higher up on the bucket and also added another towel between the blanket and the bucket. Checked...

Yeah, the supermarket only had 12 cans of the ones without preservatives. I may add in a few more cans tomorrow, not sure yet. I'll be OK with a medium bodied wine for this first batch, so I may just let it ride.

Not sure, I know when researching to find how many tablets to use for the sterilizing solution I came across references to tables that contribute 50ppm/gal, 78ppm/gal, and 150ppm gal. I'm as confused as you are on why all the discrepancy, but I've already started the batch at this point. The...

Those are nice vids, thank you! However, he does not specify how much to add to the gallon - just "most" of the bottle that they are shipping with their kits. Also he's using powdered, I have campden tablets which have filler. Really I just need to know how many ppm I need in a gallon to make...

Sorry, I thought you meant I should do 3 gallons instead of 5. I don't mind buying more concentrate to make it a 5 gallon batch. I'm sure I'll go through it quick. ;) One other question. I'm confused with the Campden tablets, as far as sanitation goes. How many should I use to make a...

Why 3 gallons instead of 5? All my equipment is from an equipment kit to make a 5 gallon batch. The primary is 7.5. Won't the extra headroom in the carboy cause problems with oxidation if I only do 3? Middle of nowhere, i.e. Utah. Closest brew shop is 3 hours away in Vegas.

I used the same heating pad on low back when I was growing button mushrooms. Kept a styrofoam container at 70F very well and it does not shut off, at least on low. I had a few layers of towel betwen the pad and styrofoam. Where the Carboy will weigh so much I will probably wrap it with a...

Waiting for yeast to arrive (should be tomorrow) and then I'm going to start my 1st batch! I'm excited but also paranoid I'm going to screw it up somehow. I tend to over-complicate things. In trying to keep this as simple as possible, I'm going to start with a "welch's frozen grape juice"...

Thank you for the advise! A brew belt would be nice, but unfortunately I over spent my budget on the equipment. I do have a small heating blanket, no larger than to put on your feet or chest (15"x20" or so). I'll be implementing that (somehow) to bring the temp up, at least until I can buy a...

I have everything I need to start a 5-6 gallon batch. Going to try frozen grape juice concentrate first, then maybe have a go at some wine from home-grown plumbs or apples in the summer. My question is about fermenting temp in 1st and 2nd stage. My house is fairly old, and not insulated very...