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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...

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...

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"...

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...