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Wow, why would you make army worm wine? has anyone ever tasted it? I'm not sure I would.

I cant take credit for this one but I saw somewhere that a break line pump worked really well. I gave it a shot and was pleased. But its not automatic so there is still some manual labor http://www.harborfreight.com/automotive-motorcycle/brakes/mityvac-vacuum-pump-39522.html

who is seth, did I miss something?

So what makes this different from skeeter pee?

I've never heard of Lemon Kilji, what is it & what recipe are you using?

I agree with Minnesotamaker, you should not have to add any more yeast, I have a post about how much yeast you need to add to get started on my web site entitled: How Much Yeast? It does a very nice job answering your question. Also if you do not have a hydrometer get one, its worth the 6 bucks.

Why do you want to add the additives 24 hours before the yeast?

I'm new to all this, I had a high starting gravity so I used a strong yeast Lavin EC-1118. I used the nectar. All the details are on my site under Making Agave wine How does this batch look?

Thanks Wade it lots of really good info there! So the first batch I made a was cheap easy batch in a milk jug with lemons and a tea bag and some raisins and no additives. What did/do these do?

Those all sound great!

This sounds really good how is it coming?

I was wondering if anyone has made wine from agave necter, I started a batch not too long ago, it is mostly done fermenting now. I tried some and its really good, its very light, but I used light necter. I'm going to start another batch with a darker nectar and then I'll probablle even give this...

vtwinemaker, I'd love to help develop the sofeware in any way, just let me know what I can do

Very good idea, I like the fact that everything is online, and that I can schedule and get automatic "reminders"

Not what I had in mind but that is a nice spread sheet I'll probably use that, thanks.

Ok, I'm convinced. I'll add some. Do any of you know where I can find a list of additives and their intended use? I'm fairly new to this and it would be nice to have them all in one place.

I was wondering if the sulfates are really necessary as well as some of the other additives. I think it would be cool not to have to use them but if there necessary I'll pony up and get them.

I'm fairly new to all this but I'd have to agree with BobF. A majority of the fermenting happens on the front end first 9-15 days but could be less i suppose especially if its too warm, do you know the temp? Was it fermenting before the 24th?

Hey all I'm fairly new to homemade wine making, but I'm considering getting some software to track my batches as well as help with all the calculations. SO here are my main questions: 1.) What software if any do you use and why? 2.) Would you recommend that particular version, why or why not...

Thanks Dan, Do you know if there are any other western NY-ers on here?