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Sorry if this has been asked before (im sure it has) I searched the threads but couldn't find a direct answer. Anyhow, how many pounds of grapes do I need for ~5 gallons of Zin? Very excited to order my buckets! Thank you.

In a plum wine, using pitted and chopped plums, how would I know what the SG will be per pound?

Info: 6/6 - started batch. muscat concentrate from homewinery.com for 5 gal batch. Added 1 heaping tbs of pectic enzyme, 5 teaspoons fermax, let sit for a couple hours. Pitched EC-118 at 75 and 1.095 SG. First signs of fermentation at about 12 hours. 7/3 - Racked to secondary, SG 1.02...

Definitely not a pro when it comes to wine making, but I am an engineer... The size of the bubbles you have described, and where they are coming from point to there being a gas in solution (CO2 still in the wine). The seeds are acting as nucleation points, whereby the tiny fibers on the seeds...

Wade, you a wealth of knowledge... thanks. Regarding killing the yeast, I was more curious than anything, but I am glad I don't have to... that sounds like quite a process for such a small batch. Thanks again.

Darlene, What are your thoughts on killing the yeast early? I used the yeast that came with the concentrate - see above - but now wish I had used something suited better for sweet whites. Could I kill it just a bit early to keep some of the residual sugar and not have to back sweeten so much?

Thanks Tom.

mxsteve, I notice your using a "hollowed" stopper. I have only used standard ones before... do these make any difference?

I bumped it up from somewhere around 8% potential alc, I'm hoping for it to be around 12% actual by the time its drinkable. Any suggestions on when to add more pectic, or any ideas for f-pac? Thanks again.

Pitched a batch of Muscat concentrate about 3 hours ago. Info: SG: 1.100, Temp: 75. Using Lavlin 118. 5 Teaspoons Fermax. 1 heaping tablespoon of pectic enzyme. Purchased concentrate from homewinery.com. 5 gal batch. I'm now second guessing if I added enough sugar, I'd like to be...

Would it be a bad move to start the muscat a few weeks before the peach? I figure the muscat will need to age more than the peach, correct?

Wanted to run a recipe by you all and ask for some pointers, as this will be my first non kit run (first batch ever currently bulk aging). Purchased some muscat and peach concentrates from homewinery.com and am looking to make a peach flavored muscat wine. (YUM) These concentrates make 5...

Russ, Did you let the wine sit after adding the syrup and glycerin? When making the syrup, did you use corn sugar or table sugar? Thanks!

Thanks Steve! Justin

Hey All, Currently clearing a Vino De Vida Chard kit per instructions. Everything is going swimmingly. I do, however, feel a little weird not giving the wine a campden tablet or two before bottling. Instructions don't say anything about it, but I'd like to stay on the super safe side, this...

Using a Vino Del Vida Kit, racked to secondary on day 6 at .995 SG, stabalized, added clearing chems per instructions. Racked again last night which was around day 10, forgot to take another SG reading. Here it goes: when I tasted the wine last night, it was good, but very thin. Almost like...

I've taken a look at the map, but didn't see any suppliers, just wineries. Where does everyone get their buckets of fresh juice? Does anyone know of a supplier in the Los Angeles area? Thanks!

SG was 1.005 today; the batch as really started to take on a Chardonnay bouquet. When testing the SG in my cylinder, I took a clean spoon and tasted... its not there yet, but I am very surprised how it tastes almost exactly like a mix between juice and wine. It seems well on its way.

Steve, Just checked SG and temp, and took a picture. SG is 1.010, which is lower than I had expected it to be this early, no? Temp is ~78. I live in Los Angeles, so there aren't any violent temperature swings. I know you can't tell much detail... from the image, but thought it may help...

Im going on day 5 and have some questions. I popped open my fermenter to have a look, and it looks as though the yeast has fallen. There is no crusty, bubbly "stuff" on the top like I have seen in the gallery on this forum. While I didn't stir, it is entirely possible this happend while...