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I went ahead and got it all bottled, just as you said, I had some left over, not enough to bottle. I drank a glass or two...or three? I dunno, and put the rest in a bottle to nurse the rest of the week. With 26 bottles, I can drink it as it ages. Its pretty tasty, although a bit stiff in the...

Thats essentially what we did. I started one day with 1015. Didn't say anything, she said it needed more sugar. The next time, I did a little more. When I finally got at one she liked, I measured it.

This is a wild grape wine. Its VERY acidic. However, my 1000 number was a guess and an assumption for the sake of making the calculation. Usually, my wines are in the 990-995 range. Im going to measure of course. I don't like my wine this sweet either, but my wife does. I can tolerate...

Having a little brain fart here. I have 5 gallons of wine that is ready for back sweetening. Let's assume it's at 1000 and let's assume I want it to be at 1035. Using winecalc, I get 1878 Grams of sugar. But, is that actually correct? It seems like the last time I did this, I ended up...

OK. Ill give it a go. Thanks for the help!

I am trying to make fig wine. The figs were fresh frozen, they are several months old. I thawed them, mashed them in the primary, added some sugar water. I put two campden tabs in, and sterilized everything. I waited 12 hours, then put in pectic enzyme and waited 24 hours. Now, its time to...

Im using tablets. KMS tablets. Either way, I added two, and dissolved them. After retesting the must, the value went to 4ppm. How is that even possible? There has to be a better way to check free SO2 than these silly accuvin quick tests. They were recommended for red wines, but I can't see...

Nope, that I follow. Now, why am I only adding TWO tablets to get to 50ppm, when I originally added 5 tablets which would be the equivalent of 82.5 ppm.....

OK..uhm....that makes no sense whatsoever to me. Im sorry. Im using KMS so I assume thats the 550mg variety. Im currently at 18. How do you figure 2 tablets gets me to 45ppm?? What is the range im aiming for?

I have 5 gallons of mustang grape wine going now, ive racked it once, and now its settling out for a second time. I want to rack again and stabilize. I ordered an Accuvin test so I could see if my sulfite levels were OK. Before and after the test, I couldnt register any change in...

I was worried about it making it taste funny. Sodium in my diet is not a concern. Thought I ready KMS was better for wine for some other reason.

Cool. I know my dosage is low but that's because I have more wine than I thought.

So I just realized that last week I added 5 tablets to my 7 gallons of wine pre-fermentation. I just realized that the campden tablets I have and used are SODIUM metabisulfite....I assumed they were simply 'regular' ones which are potassium. Have I wrecked my wine??

Yes, I started at 1090 and plan on fermenting to dry, then backsweetening. If its like any other wild grapes I have messed with, a lot of that acid will precipitate out after fermentation. 1090 is a suitable SG for this wine, isn't it?

Saramc, won't my hydrometer tell me the same thing?

Thanks! About to have a test kit on order. I've made enough wine that I'm ready to get away from a little guesswork.

What is the appropriate amount of so2 that I should have at different stages?

Eggs smell. Added kmeta every couple or three months. At bottling I added two campdens. Can't recall yeast. Probably Montrachet but possibly cotes des Blancs.

I am slowly going through some of my strawberry that is about a year old. It is sweetened to about 1015 after stabilization. At bottling it tastes pretty good. After a month, it tastes pretty good. After about 6 months to a year, it tastes like someone farted in a bottle. However, if you...

You WILL know the sugar content. You know the volume and you know the content based on your hydrometer reading. You will also know what the must started at and what it is now and exactly how much of it you have. With careful math you can calculate the numbers.