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Thanks ceeaton. The CO2 generation rate has dropped to one bubble every 3 seconds now and the S.G. is 0.998. Ferment done. Now to let it sit and start to clarify.

I followed the Go-Germ rehydration instructions exactly. The yeast is Lalvin 71B 1122. Room temperature is an air conditioned 76 degrees F. I did not monitor the must temperature. EDIT - the carboy is degassing like crazy now through the airlock. Put the carboy in a secondary containment...

I started a batch of blackberry wine (Tom's recipe) on August 27 at 8 am in an eight gallon bucket. S.G. was 1.120.....might have been a false high reading since most the liquid in the berries had not yet integrated with the must. August 28 at 8:30 am pitched the yeast rehydrated with...

The work shop were I ferment runs 74-76 degrees during the summer, maybe as high as 78 on hot days. Will that be a problem for this Lalvin 71B 1122 yeast?

Thanks JSWORDY. This batch is my 3rd. I started a batch of muscadine and batch of scuppernong back in September when the fruit was coming in. Both of them were bottled in the last two weeks. This 3rd batch is from frozen muscadines picked earlier this year.

I left 2" head space in the carboy. It is bubbling away now about once every second.

The SG hit 1.030 today, just six days after pitching the yeast. Racked the primary to a 6 gallon carboy and was able to add 5 liters of water to top off the carboy.

It is moving right along. SG is 1.08 now.

The bucket foamed over today. So I dipped out 6 cups of must. The SG is 1.110 today.

Sorry for the typo, starting SG = 1.130 Today the SG= 1.124 (24 hours elasped since pitching) Yeast used was Lalvin EC-1118 I do not have any pH testing equipment or strips.

Am making a 6 gallon batch. The starting SG was 1.013. EDIT - sorry for the typo, starting SG = 1.130

I started a new batch of muscadine wine with about 40 lb. of fruit yesterday. Was only able to add 1.5 gallons of water to my 8 gallon primary fermenter after getting all the ingredients and fruit in the bucket. The recipe I'm using calls for 4.5 gallon of water addition. Am guessing the...

I have ~40 lb. of muscadines thawing now and am going to start a new 6 gallon batch soon. Have some oak chips I could throw in the must. What are y'all's thoughts on oaking muscadine wine? Good idea or not? And.....if the consensus it to oak, should this be done in the primary or secondary...

Racked and sweetened my first 6 gallon batch with 4 cups of sugar today. Even the wife was pleasantly surprised with the flavor!! Ordered 30 clear bottles for next weekend. :-)

My first 6 gallon batch is ready to bottle. Has anyone bottled DB in 1 gallon jugs instead of 750 ml bottles? If yes, is this a good idea if it will be consumed pretty quickly once opened (say withing 1-2 weeks)?

The S.G. is 0.992. Racked to another carboy and added 2.5 tsp of potassium sorbate. Also racked my first batch of Muscadine wine today also, but forgot to take a picture. This is the second time it has been racked. About a month to go before backsweetening.

I've read in the Bray's One Month Mead recipe that nutrients should be added at the 1/3rd and 2/3rds sugar breaks. This means if you start at a SG of 1.10 and it is going to <1.00, then you should add the nutrients when the SG reachs 1.066 and again at 1.033, or thereabouts.

I racked my first batch to a 6 gallon carboy today. Waiting for it to settle now. :-)

Just took the survey. Thanks much.

It is a motorcycle. a BMW R75. I own a 1975 model.