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well i pitched the yeast on the monday along with 1 tsp of nutrient/energizer. added more sugar/juice on tues and thursday and also on thursday added another 1/2 tsp energizer/nutrient. it was on friday that the sg was down do 1015 or 1012 and i then added another grape concentrate and 1/2 cup...

starting sg was probably 1080 to 1090. it was 1060 i added grape concentrate but it was too thick to measure acurately. sg and sugar is probably right., yes the ferment is now at 1012 or so. I put a heating pad under it, will keep it there for a bit but plan tomorrow to strain the fruit and...

My fermentation has been going strong for 5 days, sg is at 1012. my temperature was between 70 and 75 till yesterday. it is a fruit wine (chokecherry and saskatoon). today is 64 degrees and few bubbles. should i bring the temperature up with a heating pad or so, or simply strain and rack to...

by cooler, what does that mean, i always understand that between 70 and 75 its perfect. so what temperature is cooler and how much does it slow it down. i also read that the berries need to be removed at 5 or 7 days or so..what effect does this have opposed to 70 - 75 until it ferments down...

i used a little alcohol measuring thing, i dont know what its called, you put some drops of wine in and it drips out, then flip it over and it reads the alcohol content. on the hydrometer chart 1015 is 1.6 percent alcohol. so if it was at nine, when it ferments down would that not make it 10.6...

Good suggestions Arne. i was able to keep it from overflowing but was prepared in case it did. now my dilemna is i am not sure if/how much sugar i should add. the liquid was too thick to get a proper SG measurement. i had it up from 1025 to 1060 by adding 7 cups sugar, then after adding the...

i figured smart to retest the sg as it can not be possible for the sg to go up so high from one can of this stuff, well i think the problem is that the liquid is too thick, its like a syrup, i pushed it down and kept trying to get the thinner liquid but i could not even test it, i could move the...

well i figured out that i can find out how many litres liquid i have by calculating the 1400 grams i added and how it changed the SG from 1025 to 1060. so seems i have 14 litres. after adding one frozen welches, my sg went from 1060 to 1090 with a couple hours. so, that calculates to 4.72...

i need to add 5 cups of sugar to my primary, started fermenting yesterday. i bought some frozen Welches grape concentrate- grape real fruit beverage. my 5 gallon bucket is already quite full and cant put the contents much fuller,...is really full of fruit this is for a saskatoon and...

i didnt check the acid (the wine shop here says his is expired and doesnt have a tester), so i just guessed and added 2 tsp's. however, that was before i decided to not add more water and just go with what amount is there, am thinking maybe 3 1/2 gallons, (but not sure if some of the fruit pulp...

I am making 5 gallons of chokecherry/saskatoon wine. Made it last year (first time winemaking ever) and turned out pleasant but a little low on body, in my opinion, nice and clear, not heavy, smooth and a lovely saskatoon aroma. I think i didnt have a large enough quantity of fruit, used a 3...

my first batch of wine ever (1 year ago) was chokecherry and saskatoon. between my dad and the helpfullness on this forum my wine has turned out! smooth, clear, 12 percent, but a little bit light on the body. has a beautiful saskatoon aroma! hoping to improve that this go around and upping...

Arne, how is your chokecherry wine proceeding?? is it throwing a lot of sediment? ooohh...interested in an update and what steps you have taken. i am about to start my batch, after last years first trial run, will use probably a third saskatoons to 2/3rds chokecherries and thinking of...

yes its the Cellar Craft Sterling GSM International Reserve kit. sorry for the little blunder there... so, I have read that per 5 gallons of wine requires 1/4 tsp of metabisulphate. however, the packet I received with this kits contains at least a tsp or two......seems like a LOT, or maybe...

well I suppose I should add some of the metabisulphite......but only the minimum needed. how much should that be per gallon, and should I rack now and then add? could I add a partial amount then again at bottling? not sure how long I should bulk age it, when to rack etc..? my first ever...

I started my batch of Saskatoon (similar to blueberry) and chokecherry early October, used lalvin-e118 and pectic enzyme and touch of acid blend. sg 1090 start. racked to secondary and strained fruit (what a job it was a lot of fruit) after 9 days, put in cooler temperature, then after one...

The wine is GSM (Grenache, syrah, mourvedre)... so, sounds like I can just rack, add the metabisulfate, skip the fining agents and let it bulk age for a few months. I know some recommend to do as the kit says but I assume the end product is the same just takes longer right. I mean I read up...

I started my kit and transferred to secondary when sg was 1005, also added the enzymes, left it in a colder room below 72 degrees for a couple days then brought the temp back up to approx. 68 degrees where it has now sat for 3 weeks, the sg seems to be almost 998 but was hard to tell maybe it is...

hi....please tell me if must, when it has mostly sunk, after 5 days if it sizzles and bubbles a lot when u stir it. almost like acid...so different from when it had a cap on it. well mine already had a lot of pulp/seeds on the bottom that sat through the whole process it was cooked and...

but will the wine will automatically raise its temperature with each passing day or if I want a higher temperature I must put in a warmer place? I am using lalvin ec1118. so this withstands temperature until 86 and perhaps I should go with a higher temperature rather than lower to take...