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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...

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...

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...

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??

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...

Will a refractometer remove the issue of measuring SG when a liquid is heavy with pulp?

This is a five gallon batch. I only have a 5 gallon primary so I will have to split it between that and my 3 gallon. I am making about 50 lbs of grapes. How do I do this in the primary and make the calculations for SG and add the right amount of water with grapes and pulp comprising more than...

Im posting here because Im getting frustrated with the way my wine turns out. Here is what I made: 5 batches of various Welch's Mustang grape dandelion loquat tomato pomegranate several strawberry batches and probably a handful of others. ALL 1 GALLON BATCHES Here is what I do: Extract juice...

When I bottled my finished prickly pear wine, it was a very dark magenta color that light would barely pass through. Now that it's aged a few months the color is more like that of a blush. What gives? I put two campden tabs in since it was a one gallon batch like I normally do before bottling...

Does any company make a 5 gallon recipe kits or are they all 6 gallons? I am trying to avoid buying new glass carboys when I already have two glass 5 gal ones.

Maybe....here's the backstory. I am making a couple of batches of prickly pear wine. The first batch went off without issue. Here is my recipe: 10lbs prickly pears 1tsp yeast nutrient 1tsp pectic enzyme 1 1/4C raisins The problem is with the second batch, its the same except without...

I have a bottle of wine in my fridge that I use to dump off my 'extra' wine. So far it started with white...we drank that down...then I put in strawberry extra....drank it down a little...then I added apple cherry to that....its like a constantly evolving blend of wine. I must say...for what...

I have visited a few wineries and they all seem to NOT backsweeten their wines. They say the grapes are sweet enough as they are and they start off at 24% sugar, end at 12% alcohol or so and the wines are sweet like they should be. My question is, how do they ever do this reliably? Do they...

I have enough grapes to make this recipe: Why does one reserve 1 qt of sugar water instead of simply making 1 gallon of must at 1090 and being done with it? Why set must at 1090 with less than 1 gallon of juice, ferment for 7 days, put in secondary and top up with sugar water of super high...

I followed one of jack keller's recipes for Dandelion wine, which followed a few recipes I found here. I strained it off and put it in a carboy for fermentation immediately as per the directions. It is fermenting well, but it smells...bad. It has am extremely strong sulfur smell coming out of...

I am making an apple-cherry wine...from welch's concentrate...regular old recipe. I usually start this wine in TWO 1 gallon carboys and let it ferment until its no longer vigorous, then combine it into one carboy and airlock it. Does the combining and airlock still need to wait until its at...

I used Cotes Des Blancs yeast in this wine. It was started at 1085. It fermented to 1005 in about 2 days and then to 1002 or so....and thats where it sits currently for a week. Is this considered a 'stuck fermentation'? If so, what causes it? Can it be restarted or should it be? I started...

I have montrachet and Cotes des Blancs....

I got my SG at 1085 for jack kellers recipe for welchs concentrate wine. Normally, I add all ingredients including campden except yeast nutrient. This time I added yeast nutrient and pectic enzyme first... Should I wait a while to add campden or just add campden now and add MORE pectic enzyme...

How come all of jack kellers recipes for welch's call for you to boil water and then add the concentrate to it? Also, why don't they call for a campden tablet when cool? I am of the thinking that I should add a campden if I boil it and I don't need to add it if I do not (because it already has...