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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...

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 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...

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...

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...

What is ideal for primary fermentation and does one test it by pushing the cap down first and taking temp of total amount? My batch is chokecherry and Saskatoon all with seeds, pulp and skins. started with 1090 SG temperature since start is constant 72 also after adding yeast 2 days...

I have started my wine with approx. little less than a gallon of cooked chokecherry pulp, skins and pits and a half gallon of mashed fresh frozen saskatoons. a gallon and 3/4 of water and 5 pounds of sugar. my hydrometer went from 1010 to 1075 5 hours after adding the sugar this morning. I...

Hi all, I am a complete newbie at winemaking but shant take long as I have my dad here to teach me and he is a serious winemaker - meaning he makes a lot and has done so "au natural" for many years. Only thing is, I don't like his wine, its too strong, little bitter, really heavy...... I...