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Ok, the fermentation has definately stopped. I stirred it up today and the SG is right at 1000. How long before I have to rack or bottle?

Ok....today is 1 week in the carboy. Temp was 70' and SG was an even 1000. Still fermenting/bubbling and air is still bubbling the airlock. I gave it a good stir too. Any comments here?

OK, I added water up to just below the neck of the carboy. It is still fermenting.. so I wait.

My begginning SG was 1120 on the 19th. I dont have a smaller carboy, so should I add water/wine now or wait until its not bubbling anymore? Actually, it's not bubbling really, but there is air escaping from the airlock regularily every few seconds, but no obvious bubbles on top as before. Ill...

On Sunday, I put the wine into the carboy. My question is, how full should it be? It's about 6 inches from the bottom of the neck of the carboy. Shouldn't it be fuller? Do I need to add water now especially since I didnt have enough room in the primary to add the water as per the recipe?

Ok, I guess Im a little inexperienced on how forums work as to where things go and how they are policed, but I know now and will keep the rest of the posts from this batch here in "concord primary" so it's easier to find. Again, I apologize for the inconvenience. I took the bag out when I added...

Alright, I just stirred the batch for the first time....it's fermenting well. Temp was 74'...SG was 1040...and it smells lovely! The color seems to have lightened a bit, but I'm not too worried about that. This is the 4th day after adding the yeast and as I mentioned in an earlier post, my...

Good news! Its fermenting! Woohoo! Sounds like a freshly opened soda pop! Im so excited to stir and check the SG tomorrow evening, I'll post then!Thanks for all the great advice for what I call..."The wine that almost wasn't!"

Oh ok, thank you....I guess I'll be learning patience through this, if nothing else.

I think you may be right Peter. I added the yeast last night as per the instructions that came with my kit (it made no mention of the SG needing to be at a certain point before adding the yeast, it just said wait 24 hours then add the yeast.) Frustrating! I see no bubbles at all.The 2 booklets...

How high should the SG be at this point? Its' reading 1120 right now. Starting to smell like wine already! Adding the yeast tonight.Edited by: bzbakr

Ok, I will keep my questions here from now on. Because I ground the grapes, should I just remove the bag? I dont want to ruin my wine by making it too tannic. I could still make the wine out of just the juice, cant I? Plus, if I remove the bag, it will leave me enough headspace (7 or 8 inches)...

I hear what your saying, but the grinder, with such a large plate, was actually spitting out whole seeds. Sure, it may have gotten some, but most flew out across the countertop! Secondly, about how far EXACTLY in inches, shoud the fill level be from the top?...Just trting to avoid a mess and...

O m'gosh! I just finished squishing all my grapes...whew! It didn't help that about 5 minutes into it, my fruit press (Granny's from like 1842) went nips up, so I did the next best thing I could think of and broke out my 1/2 hp commercial grinder with a xlarge hole plate. Now I know what your...

Oh ok...sorry...Im new here and didnt mean to make a posting mess...LOL! Thanks for your help! And I'll try the pectic enzyme too!

whats the best tasting wine to make with concords?? Table wine or dessert wine? Im not too fond of dry, tart wines but it looks as though it takes more grapes to make the dessert wine...16# per gallon for thedessert wine, as opposed to 6# for the table wine. I have 40# of concords...any...

Ok, I havent even squished one grape yet, and Im completely lost! The booklet that came with my kit for making fresh fruit wines isnt helping either! Before I go into all the things swimming around in my head, lets just tackle the first. It says that I should smash my grapes inside a straining...

Thanks! I appreciate the welcome!

OK.....I now have 8 one gallon ziplocks of fresh concords in the freezer, I have ordered my kit and ordered some great stuff (toys) from George...now all I have to do is...WAIT! Come on mailman!!!!!

Hello everyone! I just cant tell you how excited I am to join this forum, and to learn how to make my own wines! For me, food preservation is more than a hobby, it's a passion...so I am thrilled to be learning something new to add to my repitoire. Im looking forward to meeting all of you and...