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Mine was 1.09, I don't remember which yeast I used off hand I have to look. wine has good flavor but has a strong alcohol after taste.

Made some Pinot Grigio from Chili last spring. After a year of aging it tastes hot (after taste). Thought it would go away after aging. What causes this and is there anything I can do to fix. Most is already bottled but the other half is still aging.

Picked up some chiliean pinot grigio juice. When is the best time to add the yeast nutrient. pitched yeast yesterday

So if my triple scale hydrometer reads 1.09 and the % potential reads (i think) about 12% potential alcohol does that mean it would be 12% if fermented to 1.0 SG or a .990 SG......not a big deal to me just want to know what is right

newb question...my hydrometer has the % alchohol listed next tot he specific gravity reading.....1.0 SG matches up with 0% alchohol...i understand how that works but if you ferment to below 1.0 sg say .990 does that add additional alcohol content?

i more question on the same subject here. Does the malolactic fermentation start right after primary fermentation or concurrently? The reason I ask is that the wine has never stopped bubbling only after i racked it there was no action for a day or two and then the bubbling started up again...

thanks for the advice, unfortunetley 54 liters is too heavy to take up stairs...ill think if of something, i wrapped it with some insulation and blankets Ill see if i can get a heat source on it

Basement is about 60 deg... No heat down there but ill see what I can do

I hear the snap and cracklkng. What would I need to warm up to? Do I just heat up the room?

so whats the easiest way to find out if it is MLF or Gas?

so do i need to wait until this ceases until i bottle? was hoping to be able to have this bottled by christmas

1 more question. if it is gas isnt it a bad thing to open it up and stir it? I was told that exposing it to air would be bad

yes i did not use any sulfites. it has been doing this for quite some time. How long would it last if it is malolactic fermentation. I dont really see anything escaping from the air lock. It is in my basement, not sure hwat the temp is at this point but its probably around 65 maybe a little...

no i do not know. when and how would i do it. I am making merlot if that matters

First time making wine, I have a 54 liter demijohn that i started fermenting in early october. MY SG is under 1, i dont really ever see any air bubbles coming up though my airlock (maybe i jsut dont watch it long enough) but when looking at the wine there are tiny bubble that come up to the...