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Inicially the water was pretty cool (didn't check temp), which may have caused the delayed fermentation. I poured the sugar in along with all the other ingredients--campden, yeast nutrient, acid blend-- then stirred it up. The cool water might have also prevented these ingredient from dissolving...

Day 1 the SG was 1.090, on day 6 the SG was 1.120 (I was very confused) and on day 7 it started to drop to 1.110. I'm going to check it again tonight to make sure it's still dropping. Also it began to fizz and foam, so I think it's taken off. The temp is around 68-70 F. Is it normal for the ferm...

I'm using Red Star- Premier Cuvee Yeast(5 grams). The starting SG was 1.090 and not quite sure of the temp but the water I used was cool. Could it be the water temp? Might setting it outside in the Texas heat start it up?

Hello, I'm having a problem getting the fermentation to start for a raisin wine. I followed the instructions. Added minced raisin to ferm bag and stirred in water, acid blend, nutrient, and sugar. Then I added the crushed campden (5 tablets). After 24hrs I added the yeast. Now 5 days later...

Thanks. I'm makin' a Chianti. So far everything is goin' well and I'm learnin' a lot. I asked the question about the carboy because I'm c-5/6 quadriplegic (limited hand grip) and I'm havin' trouble taking samples from the carboy. When it was in the bucket testing the SG level was easy. I...

Hey all, I'm just wondering why they say to use a carboy as a secondary fermentor as oppossed to another 5 gallon bucket? Is it the bung and air lock? I have a 5 gallon bucket lid with a hole in it that the air lock fits in. Why use a carboy? Thanks.