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How much yeast nutrient would you put in a 6gal?

Thanks for the answers. I guess I will just continue from here.

5 days into primary, the SG went down to 1.002. So I racked the wine into a carboy for secondary fermentation. 10 days later the SG has not changed. The temperature of the wine is 68f. I actually have 2 batches and both seem to be stuck. I don't understand how both got stuck. How should I...

http://homebrewsupplies.ca/product/546-brew-belt-110volt/

I have a second belt. But I don't know if the pail or carboy cannot take more than 8 straight days of heat or it is the belt that could be damaged if plugged in for too long.

I can see this working with a pail. But how would you put it in a carboy?

I guess I will turn it off for a day or two and then turn it on again.

I bought a heat belt a week ago and it works great. It raised the temperature of the must from 60 to 70 degrees. I don't understand why it cannot be left plugged in for more than 8 days. Does anyone knows why? The secondary fermentation will take about 3 weeks according to the kit. And I...

Another reason to bottle it all.

This is what I am afraid of also. I think I will take your advice and bottle it all.

About 8 months ago I bought a 50l semi-synthetic food grade barrel and put in it a blend of cabernet sauvignon, merlot and cabernet franc for aging. Had a little taste yesterday and it is now ready to drink. The barrel has a spigot. Can I just fill a jug or a bottle whenever needed or is it...

so I have fermented to an SG of 1.06 (~15 brix). Racked it back in the pail it came in (10L), put a solid bung and put it in the freezer. I am not sure what to put it in when I take it out of the freezer. The smallest carboy I have is a 3 gal (11.5L) carboy. That will leave me with a lot of...

Thanks for the advice. This is what I wasn't sure about because I had read somewhere that it only takes the surface temperature.

Has any any one used these for checking the temperature of the wine and juice? Will they give accurate temperatures? If not, can any recommend a good digital thermometer?

No no oak. The wife does not like the oaked wine.

Thanks Dan. I will put in the freezer. Just one more question, do you degass it at any point in time?

I can do all this except the filtering. Is filtering necessary? Instead of a freezer, I will leave it in the garage for a week where the temperature is now below 0 (celsius).

No instructions from the vendor. It was a young kid who told me to come back tomorrow to talk to the owner. Iwas just driving by that store in a different town than mine. The initial SG is 1.165. I read online that for ice wine the final sg should be around 1.02. But I am not too clear...

I just bought 10l of fresh white ice wine grape juice. Should i follow the same process as with dry wine? Ferment, stabilize, degass, clarify, bottle? What should my final SG be?

I will try it. Thanks