Search results

I don't know what the correct dose of potassium sorbate and k-meta is for 6 gallons...???

SG is 1.000 for the last 4 days, I racked the wine. Should I add any chem, or can I just leave it alone?

We are now in the carboy, airlock in...

What chemical do you suggest I add? It will be going into a 6 gallon carboy.

SG 1.080< ?Should I rack now? See the small bubbles (at the top left) Should I wait? I am at day 11 in the primary fermenter...

Sorry so late to get back to you... I had a broke air lock around the stem... New one installed and wine is bubbling away! :) Sunday: Berries were smashed - 1.5tsp of K-meta After 12hrs: Sunday night 12lbs sugar added SG-1.120 3tsp pectic enzyme After 24hrs: Monday night Pitched hydrated...

Stressbaby, What do you think is going on?

6 tsp 73 deg No bubbles...???

Something is wrong!! I have no bubbles from airlock... It no doing anything..??? Help!?!?

Ok all set... I'll update in a couple of days. Thanks again for your help!!

How much do you think I should add??

Yeast is pitch, SG 1.120. Fruit bag is now about 2/3 full. I had to remove about 1gal of juice to get all the sugar in (12lbs). I haven added anymore chemical. So far the only ones add was: 3tsp pectic enzyme 1/4 tsp K-Meta At this point should I add anything more??

The bubbles are coming from the bag of mushed berries...

Lalvin EC-1118

I don't hear any fizz... Bubbling is slower now. Pitch yeast, or wait...??

The bubbles are 2/3 bubbles every 10-15 seconds... No yeast added... ???

1.120 SG 12lbs of sugar added (sorry Stressbaby little late getting your reply)... Should I still wait 11hrs to pitch yeast?

Ok, pectic enzyme is in, now should I add the sugar to get the 1.095?

Dang, your right was reading it wrong..!! Ok, I'm back on track. I'll keep you posted!! Thanks!!

SG 1.420 & it's bubbling away with no sugar added or yeast...??