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adding the nutrient did the trick its off the races now. Thanks everyone

its at 72 now, but Im almost sure I missed the nutrient :( Thanks for the replies!!

2 Gallon pear juice ( I juiced 20+lbs of pears) 1 Gallon water 12 cups sugar 6tsp acid blend 3 tsp nutrient 3 campden tablets crushed 1 pkg wine yeast Now Im wondering if I forgot to add the nutrient - is it too late now?

I started some pear wine about a week ago, it started at SG 1.10, after 5 days its at 1.09 and the fermentations (bubbling etc) seems to have stopped? How do I get it to start fermenting again?

Im am currently working on a peach kit, and the SG seems to be ahead of the suggested timeframes. Is this normal? Do you generally go buy SG or by the times given?

That's the result I was hoping to get. Thanks for the reply

Has anyone tried doubling the fruit in DB? If so how did it turn out?

I added pectic enzyme at the begging of the process, adding more wont hurt anything? Also how would I know its pectin haze?

It just hit the 1 week after bavksweetening and seems to have a very good flavor. It does seem a little cloudy compared to purchased wines. Is that normal.

The can is 96oz of Harvest wine making products peach. I found a link on google to what I have http://www.midwestsupplies.com/peach-vintners-harvest-fruit-bases.html

I was at the wine supply store and bought a can of peach juice, Im guessing essentially whats used in a kit wine. Im wondering if anyone has ever used this in a dragon blood recipe inplace of the mixed fruit, and if so is there anything that needs to be added?

Sorry it in the desert range it was 1.11 to 1.12 to start life now its at 1.02

is it normal to have a strong alcohol smell/test with pear wine?

I started it in a bucket, and the fruit was in the bucket no mesh bag

Yet another newbie Q, but before I found this forum I had found a recipe for pear , it more of an old school recipe using pear, water and bread yeast. Its been going for about 6 weeks and for the last 4 days its been sitting at 1.02 SG I started in the desert wine area on my hydrometer, I...

It took off late yesterday.

It was 73 when I checked it this morning

OK thanks for the fast reply!

This is my first time making wine and I choose Dragon blood, Im wondering if I messed up something already. Day 1 I had SG 1.075 - which followed the direction, lastnight I added my yeast. this morning I checked it and no foam not change in SG. Is this normal or did I mess something up?