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-------------------------------------------------------------------------------- well after struggling with it for a while i descided to give it a good spin and let it sit for 5 minutes. after the 5 went by the bubbles had dissipated and it was sitting at 996 i taped it and it went right...

oh and btw my coolaid wine tastes surprisingly good at this stage for just some sugar water and coolaid and for only being a month old. :b

well after struggling with it for a while i descided to give it a good spin and let it sit for 5 minutes. after the 5 went by the bubbles had dissipated and it was sitting at 996 i taped it and it went right back. tapped it again and it still read 996 so i descided that must be it. i racked it...

hey guys. i just got a hydrometer and i tried to take a reading of my coolaid wine that is nearing a month old and still bubbling like crazy and i cant get an acurate reading. i spinn it and it stops in a different place most of the time sometims at 1060 sometimes at .990 and no matter what...

the recipe was kind of my own invention, not to say its never been done (im sure it has) but i kind of just estimated amounts of sugar water and yeast. i didnt add the cool aid (which is infact the little packets you buy at walmart as a caffine free refreshing sumertime drink) untill somewhere...

so basicly i should just let it go till there are no more bubbles then add the k meta and sorbate? im sorry im such a noob at this.. im sure its frusterating at times.

well honestly im rather embarrassed to admit that i used quick rise bread yeast. i have some red star Montrache yeast in the mail and am going to get it tomorrow. then i want to start a batch of blue berry wine. but for now, how likely is it that my coolaid wine is doomed to undrinkability and...

the recipe is roughly 3 1/2 quarts water mixed with about 3 cups of sugar 2 packs of coolaid and a packet of yeast. i will have my hydrometer on monday and i will take a reading and let you know. what should my reading be when its done? laso i want it to be a sweeter wine not quite as sweet as...

i started a batch of coolaid wine recently, having become interested in it due to some spare time and some interesting online posts. i also started a batch of dandelion wine and having failed due to infection caused by lack of good secondayr firmenter and lack of efficient starilization i...