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Hi all, Wow time has really flown by! We transferred the liquid to a carboy and it has been there ever since. When we checked it a little while after the transfer, we saw a lovely sight: a golden-hued otherwise clear liquid all the way down to the usual light-coloured layer of sediment at...

Thanks. presently don't have either ...but will see what we can do. I'll check in later after it's had more time. Cheers

Alrighty ...we'll it a stir and wait and see. One thing is that our temp isn't going to change at this time and it's below 70 as a rule so I presume we'll have a long fermentation time....? I'll wrap a blanket around it to keep in any heat. If you have any other suggestions I'd welcome...

Hi Duster, Thanks for the positive response. I'm worried that maybe I took out too many yeast, though, as I probably scooped out at least half or more of what was floating on the top. Still enough there? Should we give it a stir? I saw that suggested to someone else. Thanks, Deanna

Thanks for all the ideas. We will try stirring it. We had the primary fairly sealed with tape around the lid to keep little (itbity) flies out that we seem to still have from our plants or who knows what. I speculate our temp may be an issue. Our house is cool ...in the mid 60s. All our...

Hi everyone, I'm not new to wine making but I am new to making it straight from the fruit as compared to a store bought kit. I am looking for some advice if anyone has any ideas. We made up our recipe from looking at several online that I found. One thing we didn't want, though, was to...

Cool! Making your own wine: Tasty, cost effective and good for you! Can't get much better than that!

We ended up just racking the 6 gal and its airlock is busy. There's a fair amount of foam on the top...in fact we had to wait a few minutes to put the last bit of wine in and then wait again for the airlock 'cause the foam was up the neck! The store had recommended we leave the 5 gal a...

Hi, We don't keep our house very warm but find that the wine still does its thing. We did bring it up a bit to a balmy 67 degrees for it though. It does ferment even at that temp...really....(we were going to try to do more in the summer but couldn't because of work). Because we were...

Hi everyone, We've got 2 Merlots on right now that have supposedly just done their initial stage in the P. fermentor and are to be racked over to our carboys. As a test for fun we started one in a 6 gal and one in a 5 gal bucket to see how the more juice to water would taste. The 6 gal has...

Thanks for the reply. I do like red as well....though there's still going to be white in my life. Hmmm....I guess I'll just have to make sure I balance it with enough red to get all the health benefits!! :db

That's cool. I didn't know you could alter sweet or dry except by adding sweetener which we tried one time and didn't overly like.

Steve, I'm laughing and smiling! Yeah, a good one.... Actually, I'm drinking the Cheeky Monkey Gewurztraminer right now! Truly! I find it sweeter than my preference. My Partner wanted to try it. I'm into dry. I used to drink Bordeaux way back in my youth but then had latched onto...

Hi Steve and Dugger, They must be the US gal. I knew US & Imp were different but not by that much. No, we have a couple of 18.9 L carboys and I was going to use one of them. In prep, I used a 23 L pail but only put in about 18 or so litres. It was a bit of a guestimation...I just filled...

Yeah, whew! Do you think it was/is so different because it's got more space in the bucket (5 gal in 6 gal pail)? I ask 'cause we'll likely do this again. Thanks

Update..... Starting SG was 1.1 and today it's 1.02. Hmm! And, my directions indicate to let it sit until it reaches 1.02. 'course, now I'm wondering if I'm reading it right but the hydrometer is definitely sitting much lower in the juice. So what gives?! I'm guessing it's the fact...

Yep, that's how the bucket is. There's a bit of condensation on the airlock but no bubbles actively moving the inner cap. Thanks for your suggestion. I will do it this morning. If it's not fermenting I'll go get the suggested yeast. It doesn't smell like the other bucket which, to...

Hi Doug, We use an airlock. The first bucket we found for fermentation used to hold bulk food and so the lid doesn't seal perfectly and the airlock did nothing. With the seal of tape the airlock now does its thing and we can see when it finally slows down and is probably ready for the next...

Hi Neighbor ...oh, by about 8 hours I think! :-) I didn't realize it generates heat. I'll go down and wrap something around my bucket and see if that doesn't help. That's good to know. (My Pinot Noir is bubbling away, though even at 67! Curious. Maybe it's more tolerant.) Thanks...

eek! ....well.....I am curious to know if this is all it would take but we normally keep the house at 63 and we're already finding it a bit warm (at 67). ....we wear more layers--me more than my Partner--and it helps with the gas bill..... I don't have any way to get it so warm. :d...