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Thanks! I will check it first thing in the morning. The liquid is taking forever to cool down for some reason.

Yes, the recipe is for 1 gallon. Should I measure the specific gravity now before I add the additives? Or wait until after? The mixture is still cooling. Sorry for all the questions. As for the acid blend, it calls for 1 tsp acid blend for 1 gallon.

I'm concerned the 10 lbs of sugar won't be enough for 6 gallons of wine. I added the forgotten berries, and that brought the water line up to 7 1/4 gallons including the berries. Also, as it's around 6 gal, do I need to multiply the recipe by 6 for the acid blend, tannin, yeast nutrient, etc?

I started the strawberry wine today, but realized after I filled the container with sugar and water, that I had missed two bags of berries (about 6 out of 20 lbs). If I add those berries, it will come out to be around 6 gal of wine. I put in the 10 lbs of sugar, but am wondering if I can...

Finally got back on after moving. As soon as I find corks for the smaller bottles, I'll be bottling the Serrano wine. It turned out AMAZING! I will definitely be making this wine again! My Blueberry and Raspberry wines also turned out great! I'm looking for the beginning of fruit and...

I put in the nutrient at the beginning of each batch.

How much would I put in at a time per gallon? Would I need more for the jalapeno than the blueberry?

Do I just sprinkle the yeast energizer into the wine, or do I need to mix it with water or wine first?? Both my Jalapeno and Blueberry are stuck on 1.04.

I added nutrient already when I started it. If I get out today I'll go by the brew show and see if they have any energizer and add that if it doesn't show any signs in the next day or so. Thanks! I had to laugh as I figured it would be safe on the leftover blueberry that didn't fit into the...

I put the yeast straight in the must. That's how most recipes I've done have said to do. It was in the primary - I just racked it to the carboy. Now it's bubbling and fermenting again. But my jalapeno hasn't even started any bubbling at all in 24 hrs.

Is yeast energizer the same as yeast nutrient? Should I add a pinch to the carboy and stir? My first batch of Raspberry went great, but now having issues with the blueberry and now the Jalapeno wine isn't reacting to the yeast either. I'm pretty sure the brewing store's yeast is fresh.

I used Montrachet yeast, but messed up and put the yeast in before the pectic enzyme when I started it. And to add insult to injury, it all didn't fit into the big carboy, so I had to put 1 gal in a container of which I don't have an airlock for. I'll have to go get a plug tomorrow as the...

8/7 it was 1.7 and now it's 1.6. I started the wine on 7/31 and it was at 1.1 a day or so later. So it's been 2 1/2 weeks.

It hasn't moved much in a week now.

I started racking my blueberry wine, and it's been a few weeks now, but it only went down to 1.06 from 1.11. Do I pump it back into the primary and add more yeast?? Or what? HELP!!! :slp

I tasted it and took a reading this morning (1.09)when I put in the pectic enzyme. It has NO heat. If i add more peppers, do I need to add some more pectic enzyme and wait or just add the yeast?

Oh shoot - when do I take my first reading? Before or after the pectic enzyme? I just got it together and in the primary. It says to wait 12 hrs before adding the pectic enzyme, but is 10 1/2 ok? Or should I wait until 15 hrs? Darn work!

Thanks!! Going to get it going tomorrow. Went out last night and picked a bunch of serranos.

Just curious - did any of you heat the water to dissolve the sugar? The Jalapeno recipe I found on his site doesn't say to heat the water - just to stir to dissolve. Would it be ok to heat like half the gallon of water with the sugar in it to dissolve it?

Thanks everyone! I'll go ask around the stores today and see what I can find!