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I have been trying to make Skittle wine for a while now (with lots of help from this thread http://www.winemakingtalk.com/forum/showthread.php?t=11640). The last two 6 gallon batches failed to ferment at all. I figured it was the frozen grape juice concentrate I was using so I bought some...

So I decided to dump this batch of wine. The SG stopped moving completely and the wine started getting a "chemical" taste to it. As much as dumping out six gallons sucked, I figured it would be best to try again. So I have once again started over. For those that were wondering, here's a link...

The wine has been in the primary fermenting bucket with a loose fitting lid the entire time. I have been stirring it on a fairly regular basis (definitely more so at the beginning). It seems to be releasing a fair amount of CO2 - every time I open the lid to check on things there are bubbles...

I started a skittle wine (from a recipe found on these forums) on March 3, SG 1.080. Followed everything I could think of for a normal fermentation (temp, nutrient, stirring, sanitizing etc) but the fermentation has been very slow since day one. Today (Apr 6), the SG was at 1.034. I put some...

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Well, it will end up coming out something like the Egyptians made.

I will just have to let it age in the carboy then for quite some time. I was reading in another topic and I was wondering if putting copper in the wine would work for my case? Oh well, unfortunately this is one way to learn.

Yes, I had just stabilized and it is clearing now. I was going to say, all that splash racking probably wouldn't be a good idea! Do you think some of the SO2 would vaporize over time if I let it bulk age at least 6 months? I may have to invest in a vacuum. Haven't tasted since the overdose...

Wow, what the heck is going on? Up north there hasn't been one flake sighted! Usually it's the other way around.

Hey guys, I have a question about k-meta dosage. Approximately how much k-meta should I be adding to my wine to keep strange things from happening? Is it about a 1/8-1/4 tsp per five gallons? If it is then I screwed up. For some reason I was sure I read somewhere that you added 1/8-1/4 tsp...

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Congratulations!

Hmm I guess leaving it in the primary wouldn't hurt anything, would it? I might just start doing that instead of cleaning and sanitizing all the time.

Looks good. Never heard of filling the bags with water before, will have to try that next time I get some fresh fish.

I guess that is one benefit of bulk aging.

Lucky! Not many people around my area even know what a carboy is.

Your smell will come back. I used to work at a sour gas plant that produced sulfur as a bi-product. Stinky place to work at until you took a breath of hydrogen sulfide.

About every second day.

That will work, it's just easier to read out of a test tube for me rather than a cup.

From what I understand, yeast needs oxygen to help it thrive. If it was deprived of oxygen it wouldn't be able to do it's job resulting in a less than excellent ferment. I'm not sure what exactly that would affect as overall quality other than alcohol content, though. Edit: Just came across...