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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...

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...

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...

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?

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 can never get a dry white from fresh juice. I usually buy white fresh juice and red fresh juice and ferment them at the same time. 3 weeks later the red sg is at .994 while the white is still slightly above 1.0. And never goes below 1.0. Same issue with blush wine. Does anyone have this...

Until recently, I always made wine from fresh juice and just did one fermentation step for about 3 to 4 weeks until the SG is below .995. With kits it seems that there is a primary fermentation followed by a secondary fermentation. Why not let the must in the pail until the desired final SG is...

The instructions in my kit indicate that the temperature must be between 20 and 25 deg celcius. How important is that? The temperature in my house varies from 18 to 23 depending on whether the heat is on or not. Would that cause fermentation problems?

My kit required adding water to make 23l. I added less water and made 20l instead for the primary fermentation. Would it be ok to add 3l more of water during the second fermentation. By the way the reason I did that was because i only had a 23l pail for primary.