Search results

i know, although i am amateur the clearing part seems really quick.

you have been quite a help. this is exciting! im glad i have the resources to do this project. ive always wanted to and what a healthy and challenging hobby it has become.

there is sediment.... i added water, attached airlock. so at this point do i leave it alone for a couple of weeks? while checking the sg of course and always making sure i have the airlock on. ;) if so i would like to start another thread about sweetening the wine after its finished clearing...

it is not topped off to that point. id say more around 4in from the bung/stopper. should i add water to top it off? there is still a slight odor but it seems as if stirring it last night lessened it. at this point the more transparent liguid is taking up 1/3 of the carboy. the transparent...

its in the carboy now, its been sitting now after stirring for about 2 hours. very few bubbles in the airlock. i counted one in five min. there is a light white film/tiny stagnate bubbles over the must. also i see no activity in the must. no rising bubbles. note there seems to be some kind of...

yes from the start. even the first day after i put in the tablets

stir vigorously. check. ps... i stirred extra vigorously just in case ;) also i wanted ask if the yeast could be stressed because of the acidity levels?

thanks rocky lol, i will do as you say. to be completely honest this is my second attempt rather than my first. i just havent had a success yet. im most certain the sg was at 1.110 at 11-20-11 that morning. before i started the yeast, after the Camden tabs. right now the sg IS 1.000 the...

i would love to add more sugar.... its a bit dry for my taste. is that as easy as it sounds?..... just add sugar nutrient and more yeast? start the primary again? o jeez i probably sound stupid with how new i am at this

it was, 1.050 or 1.110 i think. and i used ec-1118 with a nutrient and is it supposed to smell like eggs.... ?

really!? even if its only been 2 days?

also my sg is at 1.000

and, what about trasfering to late?

I do have one, i was just unaware that i need to take a reading at this time. p.s. it seems as if your signature is very fitting for this topic lol

Being this is my first time making wine i have a lot of trivial questions that have mostly been answered by just finding out, trial and error. Or, by asking people on this beginners forum. Like how to get my yeast to start. Well I've come with another question. How am I completely sure that...

thank you all for the tips :)

but after i make my starter though, say in a bowl, and ive got a nice colony going................ should i stir it in to my juice before adding the arilock or just dump it in and close er on up?

so for future reference, should i stir in the yeast when starting my primary, or should i just let it sit on top?

Ive been reading around alot on different ways to start the yeast. for me i just sprinkled it in. then followed it with the nutrient/water solution. should i have started the yeast in a separate container with sugar water? idk, i havent seen where that could be my problem. nonetheless, if...

1.050 hydometer reading 64 degrees ec-1118 yeast youngs u brew yeast nutrient, i used 3tsp in my 3 gallon of juice