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i can definatley tell its still fermenting, its bubbling up pretty good again. im just concerned i didnt add enough sugar to make the alocohol content enough to make the wine safe to drink and bottle.

yes actually i did use concentrated juice. do you stil think there is enogh sugar in it? would it hurt to add more after i have already racked once?

i might have been under the impression that if you use a hydromter after the fermenting is done, you can get a reading on the specific gravity to determine if the wine has a great enough alcohol content to be preserved and safely drank.

well heres what i did. i wanted to start to do this but i didnt want to use a kit so i looked at severl sites and came across my own recipe sort of. i used 3 cans of 100% grape juice, no preservatives, 6 cans of water, 3/4 cup of sugar and wine yeast. came out to just under a gallon. it fermeted...

ok heres the thing...i started making wine from grape juice 5 days ago. bubbling on the primary fermenter with airlock subsided enough where i thought it was done enough, mostly because i wanted to move on. i noticed that when i transferred it to another carboy i had to put quite a bit of water...