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...
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.
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...
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.