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All I have done is rack from my primary into a carboy and put an air lock on. I don't see much activity, but the yeast may still be alive. The SG read below 1.00 when I racked. I asked about where to read up on F-packs because you mentioned that in your previlous reply. When you said "it will...

Why would it be a problem for it to ferment out? Wouldn't that just give me more wine? It seems that would be better than adding water? I really don't understand.

Could you suggest where I could read up on f-packs? I did find one site that said to simmer juice down to half original volume, then add to the wine after it stabilizes. Is there more to it than that?

When I rack again, I expect I will lose some volume. I guess I could add water to bring it back to the full mark on the carboy. I have some blackberry juice that I pressure canned. Can I add it to the wine mix instead of water?

I tasted it when I racked and it is tart with a yeast smell, not sweet. After a day in the carboy, it has settled out well. Question: If I am limited in the number of carboys I have, is it OK if I rack again into an intermediate container, clean my carboy, then transfer back into the carboy?

Well, it is two days later, and with no suggestions from anybody or help with my initial reading of the hydrometer, I had to do something. I decided that the hydrometer must be correct and that the sugar must be all gone. I racked everything into carboys. I put airlocks on them, but have not...

I would not mind increasing the alcohol level to make it a little more potent. Would that be a matter of just adding sugar now, and assuming the yeast is still alive? I am guessing I should check the SG after adding sugar, then monitor it over time?

What about my question #2? If my initial reading after 5 days of primary fermenting reads 1.000 or less, is the sugar all gone? Should I add more sugar to make more alcohol, or rack it now into my carboy?

1) I have read that the carboy should be almost full. If I am a gallon low, may I start another batch of the same grapes, let them work for a week or so in the primary until the fermentation stops, then rack them into my existing 2 week old must in may carboy to almost top it off? 2) I did not...

Now I am really confused! My hydrometer just arrived. It is a Tripple Scale Wine & Beer Hydrometer #6803 from brew-n-grow on eBay. I sanitized it and tried it out: In my blackberry wine must reads 1.000 on the SG scale, which is 0 on the sugar and potential alcohol scales. (It barely is...

I rehydrated the yeast by disolving it in room temp water and let sit for 15 min. It had started foaming before I put it in the must. I used 2 packages and mixed it all together, then put some in the blackberry and some in the grape (I have 5 gal of grape must). The must had been sitting for...

I have made up a batch of blackberry wine must that does not seem to be fermenting. My recipe is from Midwest Supply: 6 lbs fresh blackberries 7 pts spring water 2 1/4 lb cane sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 campden tablet (crushed) 1 pkg yeast...

I am a newbie, so I have a basic question: Why should I cork my home made wine rather than just put it in a plastic bottle with a used top, i.e. 2 liter soda bottle, or 1 gallon glass apple juice bottle? If I drink my wine within a couple of months after it is ready, what difference does it...

Newbie question about corking vs screw caps I am as ignorant about wine making as is possible. I therefore have a very basic question: I am about to start making some blackberry and grape wines at home. I have ordered the kits and supplies. What I want to know is why would I want to cork my...