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OK... I added two more and it was at 1.085 before I added it came down to 1.075 after the two added. Didn't come down as much this time, but at least its a little bit more. Keep your fingers crossed. Thanks for all the help on this... lesson learned.

I actually used grape juice cocktail. It doesn't say it has sulfites in it but water is an ingredient. It did bring it down from 1.120 to 1.100 which brought it down from 16% to 13%. I was going to add two more 64 oz bottles to it and hopefully bring it down another 3% to 10%. Probably going...

Great idea Appleman. Thanks very much! I added some grape concentrate, but it was Welchs and it brought it down to 1.100. It was still at 1.120 before I added it. I will probably buy another two tomorrow and add it again. What is a good starting point for wines made with fruit so the alcohol...

yeah... I guess I messed up the must.... Not looking forward to tasting it now. Good thing I only have 3-gallons of it. Live and learn. I assume I will have to bottle for a year or so for it to have any kind of taste from the fruit?

Thanks for all the information, I really appreciate that. The yeast I'm using is Red Star, Pasteur Red... says active dry wine yeast. I used half of it in previous batch and using the other half this time. Can you just stop the fermentation when the sweetness goes down to 1.020 or so? with...

Yes... sorry about that.. its 1.120 to start. so when should I transfer to secondary so I can end up with a little sweetness.... say about 1.020 or so. Also... have not added yeast yet, put the camden tablets in there today and will start yeast tomorrow. Edited by: Wine-o-Dale

I just started a Black Raspberry and peach wine. I used grape concentrate too. I added enough sugar to bring the SG to 1.200 and want to leave this wine a little sweet... like 1.010 to 1.020 or so. My question is when should I move it from the primary to the secondary. Most of the time I wait...

Wade... the 75 is the temperature of the wine itself. Thanks for your help.

Question... the wine is coming along fine. Its still, bubbling slower than before. Its been 8 days now and the temperature is at 75%. Should I warm it up some for more active fermentation? or is the 75 OK.

hey everyone, I have a couple of questions on a batch I just started today. I thought I found black Raspberry at the campground I'm at, but I actually think they are bosenberries from looking at pictures anyway. I had about 2.5 lbs of bosenberries and about 1.5 lbs of blueberry, so I mixed the...

Hello, I wanted to ask about aging wines in our travel trailer while were traveling the US. If I start a wild berry wine now (raspberry and blueberries) do you think it would be down to the 1.020 or 1.010 SG by the end of July. Were moving the trailer to Tennessee July 31st and thought it would...

OK... thanks. I will do the searchs. I found this one, but will look for others as well. I forgot to say these were black raspberries. http://winemaking.jackkeller.net/blackras.asp

Hey everyone, I'm a newbie and are traveling the US in our travel trailer and just found a raspberry patch at the campground here in Georgia and would like suggestions of what to make. I have to try it, I've only done 1 kit wine (5 gal) and its in the secondary right now for about 6 days. I...

uavwmn Were in Georgia until the end of July. It's only been 5 days in the carboy now and it is bubbling. I'm going to wait about another 9 days or so and rack the wine back into the primary. I was going to use a fruit/pulp bag that I have to filter it. Would that work? or do I need to buy some...

Yes... I got one. I did use it and attached it to the spigot and stuck the hose down into the carboy so I would eliminate most of the splashing. I did not use any camden tablets this time. I wasn't going to use them until the end. I was going to rack and filter in two weeks and then use the...

Racked my 1st batch today. YEAH! SG at 1.020 and had enough liquid so I didn't have to top it off in the carboy. Its about 1 inch from top, and its started to bubble. I'm excited, but I started off with the sun-cal canned Pinot Noir I bought, so I guess theres not too much room for error. Its...

Yeah... its a 42 foot trailer with 4 slide outs, so more room than a lot, but I think I'm only going to have one 6-gal primary and one 5-gal secondary... oh well. Racked my 1st batch today! YEAH!

A another newbie question. I'm currently doing a kit batch right now, but my next one I want to make with my own fruit/grapes, etc... I have a 6-gal plastic primary, how high should I go with the juices considering some of the space is pulp and fruit that will be removed later on. Should I leave...

Thanks for the info... exactly what I needed to know. One more though, do I need the sorbate as well at the end or can I just use the camden tablets at the end... doesn't the camden tablets do the same thing (keeping the yeast from multiplying) or am I confused on the two.

I'm a newbie and have been reading this forum. Thanks for all the great information. I'm traveling around the US for a year or two or three in a travel trailer, wanting to see the US. I don't have much room, so I only have one 6-gal primary and one 5-gal glass carboy. I just started my first...