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Thanks for all the help!!! Clay

I am looking for a wine recipe(s) using 100% juice,where no sugar or perservatives have been added to the juice.

Did not check the acid or ph. I used well water from a 320 ft well. Purity reports in the past show good water. The starting SG was approximately the same as it is reading now. I used Lavin wine yeast that came with the kit. If it did not start is it to late to start the process.

I am in the fifth day of fermentation. The airlock seldom bubbles and I am with the notion that gas should steadily discharge thru the airlock. The SG reads 1.090 and has for the past four days. Directions say to transfer to the carboy when SG reaches 1.040, 3-5 days. According to SG numbers...

I am a beginner at wine making and have encountered the following problem. I am making a plum wine using the recipe from Fine Wines. I am having trouble keeping primary fermentation going. I have followed directions completely. Fermentation starts than stops. The must still smells good. Any help...