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Ok, we had another child along with a job change this spring, things have been hectic, and the grapes were ignored. The good news is, I now have the posts set and wire run. I've started the pruning, hopefully I've done it correctly. They were growing rather bushlike, I've selected the...

Been force carbing in the kegerator and playing with pee for a couple years now. Used all kinds of things as mixers... Green Tea- Awesome Lemon/Lime Gatorade Powder - Awesome Black Tea- Awesome Any Fruit Juice you can think of... Awsome

Adding more yeast won't help unless you have no yeast in there, yeasties reproduce on their own. The secondary can go slow, things to speed it up: Temp change (warmer better) Yeast energizer (not worth worrying about at this stage) Adding oxygen (not worth doing/necessarily safe at this...

Yep, Need coffee.

What's with the concern for S02? Yeast produces it when stressed, a good ferm and you have nothing to worry about. The only test I use for SO2 is "can i smell it", no? Wine's all good. If you can smell it, splash rack and let it sit, it'll go away (never had to, never smelled it).

Temperature can affect SG. If the temp of the wine was higher, it would have gone up. http://www.reefkeeping.com/issues/2004-07/rhf/table1.pdf

As long as it's under airlock you don't have to worry too much about it being in the primary this long. That said, it's under an airlock in the primary? I know some people do it this way, from my experience it causes exactly what you are running into. Get some oxygen in there, stir it up real...

Excellent find! Thank you. I have a wedding coming next year that i'd like to gift a couple large bottles to :)

I must ask. Where does one aquire a 5L bottle? A quick search didn't really turn up much for being able to buy a case of them...

a little h2s never hurt anybody. http://www.safetydirectory.com/hazardous_substances/hydrogen_sulfide/fact_sheet.htm In all seriousness it'll be fine since you're talking extremely low levels in the wine, but I'd decant it before drinking so it's not stinky.

^ This. Camden doesn't get racked off, but rather breaks down over time. If you add it when you degas it'll be there for a long while, don't worry about adding more unless the wine sits for a few months. Adding more earlier will just up the sulphate content of your wine, it won't really...

Rack to secondary. Wait for ferm to finish. Add 1 camden per gallon If backsweetening, add 1/2 tsp sorbate per gallon. Degas, it'll mix in chemicals. Wait for clearing. Rerack and if sweetening, now is the time, should at least be a couple weeks since adding chemicals before sweetening...

Welp, so much for not ferming. It's down to 1.015ish... I cold crashed it in the garage to stop the ferm, Degas, clear a little and in the keggerator she goes!

I generally leave the secondary low. It makes it easier to degas... Once i've degas'd, sorbat'd, and k-meta'd. Then I top up and let it age/clear. Until you degas, there is so much co2 in there the little bit of oxygen on top is going to be pushed out without infecting your wine. I use a...

Looks like your lid has a hole in it... While you're punching down the cap give it a quick stir, you should be fine. Cover that hole with a towel.

I've never had problems getting a ferm started... this is perpelexing me. California ale yeast added tuesday, red star pasteur red added yesterday morning. Still no ferm. I moved it to a little warmer spot in the house last night, ugh..... I'm gonna whip in some air tonight if it's still...

Added enzyme on Monday, added yeast on tuesday. As of Thurs morn, no ferm :-( I threw some pasteur red on top to get it going before i left for work today.

I have made around 15 batches of lon's original recipe using montrachet (my neighbor has made more than that). Never had a problem. As always, YMMV.

It's the lower quality apples, but it's a mix of many varieties they throw together for cider, about half tart/half sweet. I had a glass of the juice while i was crushing last night... Best cider i've had since i was a kid and we pressed our own.. The pasteurized stuff you can buy just don't...

So i swung by the orchard yesterday and they had cider apples on sale for 5$ a bushel.... 10$ later (plus the rest of the apples laying around the house) I have a little over 5 gallons of cider. I soaked the apples in some k-meta before juicing, ran them through the juicer, filled the...