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i'd love it if someone gave me an answer, i don't think tom is coming

Can I just add sugar to a wine kit and up the amount of alcohol in it? How much sugar should I add? Do I have to add anything else to support the extra sugar? (more yeast or something) Thanks

what cant you resist??

ya, I think I degassed pretty well. I used a whip, there were still bubbles but I stopped because i read somehwere that if you use a whip the bubbles will never stop. I dont taste any carbonation eitehr when I drink it. I probably whipped it for a total of 15- 20 mins. 3 or 4 5 minute...

the wine is a pinot gris

When a wine is at the bottling stage should it have limited smell? My wine smells quite a bit like vinegar but it tastes ok. The smell is not good. I have another batch of blush that smells much more mild. How do I know if it's bad wine I am smelling or just the aroma wine has?

you know it probably smells like eggs. I read somewhere that you can add some kind of tablet that might fix it? The taste is pretty sharp. It was only a 4 week kit, but form what I understood it should be the equivlant to a 6 week kit (cheeky monkey kits). The taste i more on the vinegar...

Hrmm... I don't know how to describe it. My friends say it smells "like an un wiped ***" my sense of smell is not that great. I don't think it smells THAT bad, but maybe I am just in denial. It definately is not a good smell. The wine tastes pretty vinegar like but it's definately NOT...

My first batch of Pinot Gris (first batch ever) has a strong bad odour. I am ready to bottle but have not yet. Does that odour go away?

It looks like my wines are dropping sediment during the clearing stage. I can't tell for sure if the white is, but my blush is definately dropping "sediment" It is not as thick as the other sediments though. It is more fluffy looking. It almost looks rotten. Is it normal for quite a...

So, I have two carboys. Both my wines (first two ive made) are just about done. I ended up with a stuck rubber bung in my first batch, so now there is FOREVER a rubber bung in my carboy. My second batch I also pushed another one through by accident. It will be getting bottled in a couple...

no, its not really clear... does that affect anything? I have not added the clarifying agents yet...

rather than doing all the work to degass can I just stir a little, add the stabilizers- and put it back in the carboy and leave it for a long time? Is there any harm in that?

I decided I did not care too much if my blush was carbonated a little. So I didnt stir it until bubbles stopped coming up. But now hwen I shake it in the carboy no bubbles come up. could it be fully degassed?

Hey, I made a thread about airlock and bungs. I was not able to get them out. I have now Broekn two airlocks on watch batch of wine. The plastic part broke on the first one and the second one- as i was pulling it out came right out of the bung. That is to say the plastic chamber slipped...

So once you add the stabilizer the SG stops changing? So if I wanted my wine to have more alcohol content I could just wait before a perform the third step of degassing and stabilizing?

Hey, does anyone here have problems with getting the airlock out of the carboys for testing and such? How far do you push your cork in? Do you push it in until the bottom of the chamber (with the water) touches the lip of the car boy? Or do you just push it in a tiny bit? I have a...

I find it really hard to get the tube on my syphon pump. Anyone else get this? I use the simple rudemetary suck up push down out it comes contraption. I had to cut the tube a bit to fit it over. I think for about 12 of the litres I was syphoning air was getting in the tube creating...

I have heard/read different views on stirring daily while in the primary. The instructions never say to in my kits so I have only stirred once or twice a week (compromise). What is the benefit/consequence of stirring while in the primary? Paul

you are right. I tested the S and it is 1.02. Almost ready for the Carboy! Thanks, I was just expecting foam because my last one foamed a lot.