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On day five, fermentation started. The mistake I made was putting the lid on the fermenter with an airlock too soon. My thanks to everyone for your help. :hug

On day five, fermentation started. The mistake I made was putting the lid on the fermenter with an airlock too soon. My thanks to everyone for your help.

It has been 4 days and there is still no sign of fermentation. I tried to lower the PH with lemon juice. I didn't think about the preservatives in the lemon juice. I think I ruined it for sure. Is there any way to counter those preservatives, or should I just dump the whole 5 gallons? If...

It is now 23hours after adding yeast and there is no sign of fermentation. What is the ideal PH for Muscadine fermentation? I read that fermentation works better as the PH is lower. Mine was at 5.5.

Black Muscadine must will not ferment. I put EC118 yeast to my must at 3:00 PM and at 5:00 PM I could see no fermentation action so I rehydrated another packet of yeast for 15 min. at 106 degrees and added that second packet of the same yeast. When I look at it now I see a very small amount of...

I put EC118 yeast to my must at 3:00 PM and at 5:00 PM I could see no fermentation action so I rehydrated another packet of yeast for 15 min. at 106 degrees and added that second packet of the same yeast. When I look at it now I see a very small amount of bubbles on top of the must. I used a PH...

Best time to degas and add fining agent What is the best time to add fining agent? Should I clarify my wine before degassing and stabilizing or after? I need to know the proper order of these steps. Can someone please put degassing, fining, stabilizing, and bottling in order for me.

What is the best time to add fining agent? Should I clarify my wine before degassing and stabalizing or after? I need to know the proper order of these steps. Can someone please put degassing, fining, stabilizing, and bottling in order for me.

Is mold on pulp normal? I lifted the floating pulp from the must and added the yeast. Fermentation is vigorous. If that was mold, will fermentation kill what may be left?

I am trying to make watermelon wine. I used 6 campden tabs in 6 gals of must, and waited 14 hrs to add the pectic enzyme and waited 24 hrs to add the yeast, I saw what at first looked like foam, but at closer examination I see that it is a snow white mold. Is this must lost before it even gets...

1 gallon carboys I ordered 1-gallon carboys. I tasted it (1 Tbs.) when I racked it to the 5-gallon carboy. It was warm to my tongue and it warmed my throat all the way down to my stomach. The taste was wonderful. I will do anything to not loose that now. Would you call that a hot wine or a...

vacuumpumpman, when the fermentation has finished, what should I use to raise the volume to the top without weakening the wine? Should I invest in smaller carboys, or is water OK, or is that the time to bottle it?

djrockinsteve, thank you. What should I add to bring the volume up when fermentation has finished?

Is it important to fill the carboy to the base of the neck? I have about 4" of head space in a 5 gal carboy after my first rack. Should I add sugar, water, yeast nutrient, and yeast to reduce the head space? My SG is at .995 and still fermenting.

Is it important to fill the carboy to the base of the neck? I have about 4" of head space in a 5 gal carboy after my first rack. Should I add sugar, water, yeast nutrient, and yeast to reduce the head space? My SG is at .995 and still fermenting. Thank you for you guidance. 1stfinger