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Ok, thanks so much for both replies.

I have two wine grapes and one table grape (himrod). The two wine grapes are acid, and the himrod is very sweet. Is it possible to mix some himrod in with the two others for balance? If yes, what to do with himrod while I wait for the two later varieties to get ripe enough? Can I keep it in the...

Thank you for that link. I will check that one out. Hopefully they will tell me how to check the brix. I only know how to check specific gravity, or is that the same?

Is there anyone here who can see on a vine what kind of grape it carries. I have two photos uploaded. I live in B.C. Canada, so maybe that's why it doesn't taste super sweet. When the grapes are ripe, they become a lighter greenish yellowish. There are some seeds inside. I don't even know if it...

Could I ask another thing? Isn't the first fermentation supposed to really bubble and be active? I have a lid losely on top if a plastic bucket.

Thank you so much! Yes, I could have thought about crushing some and getting the sugar at least. Lots of good information. Thanks again.

I'm still struggling with this, so please have a look at my picture. I have no clue what these grapes are, but they taste sweet- not super sweet. The skin is a little bit tart. We have had heaps of sun this summer, but the last few nights have gone down to 5 degrees celsius. The weatherman...

Well, I think my white wine spoiled. Just racked it. SG is 1.004, and it tastes like vinegar to me. Well, better luck next year maybe. The lid on the bucket didn't close that great. Maybe bacteria entered in there, who knows.

Ok, thanks. But how can I know if it's excess gas? I found this: http://winemakersacademy.com/degas-wine/ I think that happened to my wine last year. It had bubbles when I bottled it, and now it tastes a bit sharper than last year.

Ok, thanks. I made a note of it. Btw. I found this article:http://winemaking.jackkeller.net/acid.asp Looks a bit complicated but interesting. If I haven't learnt anything else from all this, at least I do start to really appreciate a little about the art of making a good wine. Wow! Just imagine...

K-meta additions, that's the campden tablets, right? I did use those to sterilize everything, buckets, bottles, siphon hose, whatever. I understood the man at the wine making store to say that the low pH is what gives the sharp taste.(it's not like vinegar) I had hoped to made a more mellow...

Looks like you're right. I couldn't find pH strip for the right range, but found a wine supply store that did the test FOR me, with a pH meter. PH was too low (2.97), but they told me I can add a conditioner or mix it with a sweet wine. So I guess doing it the "old way" doesn't work that well...

That's probable US dollars, plus freight to Canada! I'm not rich, and not making money on this.;) If the pH strips don't work (going to try the drug store), I might go for it though. And yes, definitely will check reviews. Started white wine last night, and CHECKED SG. It's 1.050. I can see...

Yes, it's getting there, and I moved it closer to the stove. My house is so cold. I had actually hoped to make a low alcohol wine, but if the alcohol has so much to do with whether the wine will spoil or not, I guess that's not possible?

I might try that once. Just seemed like so much money for the little bit I'm making. Besides, I like learning by trying and asking. Btw. nobody seems to sell all those things you need to measure the pH and TA here. And the wine maker down the road doesn't even know where to get them. He never...

Thanks for that helpful answer. I will try the test strips for my white wine, but see if the wine making store down the road has one of the other two for my red. And I will read about the difference between TA and pH. Btw. I'm not using any starter kit. I saw them at the store, but thought maybe...

Thanks. There had been no rain for quite a long time, and the grapes were very sweet. But I think I understand you to mean to say that I won't get the alcohol content I am looking for? So that means the wine is now done as far as it can be done?

Ok thanks. Guess I didn't do my homework. This is all new to me, but it's how I learn --by asking you folks at this forum. So doing it the "old way" is the same as going au naturale, which means I should not add yeast. Is that it? How do I test the acidity?

How do you calibrate your hydrometer? Oh, I see your answer to the drainsurgeon. :)

I didn't measure starting gravity. Well, know that for next time. The yeast was EC1118, Saccaromyses cerevisiae(exbyanus). The wine tasted sweet, but a bit sharp. Not sour though. The grapes I used were very sweet. How do I measure the PH? What would happen if I added a sprinkle of yeast?