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http://www.winemakingtalk.com/forum/f68/easy-fermentation-31837/ ^thats what i did

I keep seeing that it is difficult to start a fermentation with this, and im on my second batch. First one started in a couple hours, as did this one. 2 methods i used. First Batch. - Used a fresh slurry from a batch of red pitched 24 hours after mixing up the inverted sugar and 64oz of...

now That is the kind of response i was looking for. i completely follow. now on to the problem that lies in this. I sulphated the batch with 1/4 tsp because while waiting for the response i was getting nervous about spoilage. i also did some light degassing to see if after i do so the bubbles...

anybody? anything?

Okay, so ive made 2 batches so far. first was a VR kit (ehh) and second was skeeter pee(Yum)... so now im on my third. This one is chilean grape juice, pinot noir but i added 2 and a half pomegranates worth of seeds (strainer bag, squeezed in before i pitched the yeast). i was down to...

Thank u sir

okay, it has been 5 days since i put my red wine (VR Mezza Luna Rouge Kit) into the carboy and the bubbling has completely stopped. If i am at .998 can i degas and start cleaing process or should i wait the other 5 days as in the directions? (directions say ten days). Thank you in advance

I did some research and found gelatin can remove tannins. I will try that after fermentation and taste. Ill make another batch if unsuccessful with that. I also seen eggwhites and even milk.

Well i pitched my slurry this morning before it went to work (around 8:30am), and to be sure, i also pitched a packet of yeast as well. when i got home tonight at 9:15, already saw activity. Its slow bubbling, maybe every 15 seconds, but activity. hope everything goes well. something i didnt...

I put the sediment/slurry in a jar in the refrigerator so i can put it in my skeeter pee tomorrow :) it wasnt much though, only about 12 ounces.alot of it was absorbed in and stuck to the woodchips. Sweet that's the answer i was hoping for. Thanks robie.

So i just started my first skeeter tonight.... i followed all the directions, except for one. I accidently misread TSP and put in tablespoons instead. so 3/4 tsp of tannin i put in 3/4 tablespoon.... and i put in 3 tablespoons of yeast nutrient. Will this cause issues? And as far as the...

okay so i just did my first rack. sg was 1.006 before racking. to avoid transferring sediment, i ended up with the wine being about 4-6 inches from the airlock bung. is this okay? i dont have any wine in the house to top it off with...

Thanks dan! I'm just eagar and excited being my first time and all.

So im making mezza luna rouge vr kit. I started it wednesday march 28th. today is april 1st. It fermented furiously on days 2-3-4. today it has slowed a little. Temps were as follows Starting temp 75.. day 2 and 3- 74 day 4-73 today (day 5) 73. Tested SG today, and im at 1.016 (OG was...

Welcome! Ill have to check out the spot in montgomeryville I bought my equipment from wine hops and barley in feasterville. Nice little shop

No worries andrew welcome!

Fermenting in a primary bucket. Its fermenting strong now. Bubbles every 3-4 seconds.

okay well heres a question, it looks like im already fermenting after only about 6-8 hours (bubbling the air lock) instructions say that it will be 24-48 hrs. is that normal and okay? My starting temp was 75 degrees and it is currently at about 73 degrees. im assuming that is a good thing, but...

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thanks for the welcomes! and the water in PA? not as much for good grape growth apparently like there is in WA from what im reading thus far!! boxed kits it is! haha. I'm Super excited about this and glad to find a good forum. for years i was just on car forums which did me much much good...