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I tasted it and since this is my first I couldn't really tell what I'm looking for. I'm going to let it clear and backsweeten and then I'll go from there

So my fermentation was finished so I racked into a carboy and I think instead of 3 TSP of sorbate I think I added 3 TBSP... Should I start another batch and just let this one do its thing since I'm already here or can it be saved? I heard too much sorbate can leave a pretty bad taste. Kicking...

Thanks John! This helps a lot. I'll give it a couple weeks and see where we are at then

My Skeeter Pee cleared really nicely after 4 days so I racked to another carboy to get it off the sediment. How clear should it be before moving to the next step and back sweetening? I attached a picture of what it looks like now. Is it worth letting it sit for another week or should I move on?

Skeeter Pee is looking real good after only 3 days of clearing. Let's see how it looks in another week...

I should have specified that I'm making Skeeter Pee. It calls for adding KMeta, Sorbate and Sparkolloid all at the same time... wait 2 weeks and then rack to backsweeten. So I will be backsweeting it once it clears. So maybe I can degas before I backsweeten? Also, could I rack from my carboy...

I transferred a batch to a carboy and added KMeta, Sorbate and Sparkolloid. It is starting to clear after a couple days but I suspect I still have gas. My question is can I rack it into another carboy and degas and then let it clear again? Or should I wait until it's fully cleared to degas...

Thanks Arne! I checked today, 24 hours after adding Sparkolloid and it's starting to clear. If I do want to degas some more, can I do this once I rack and backsweeten? I alreaded added KMeta and Sorbate when I added Sparkolloid.

So I racked it to another carboy, added the KMeta, Sorbate and Sparkolloid and degassed. When I added the airlock I still had foam from when I degassed, is there any issue with this? I assumed the CO2 would dissipate

I racked my Skeeter Pee to my secondary and let it sit about 3 days in there with an airlock. I checked the SG today and I'm around .993 which is below what the directions call dry. I still have a bubble in my airlock every 15 or so seconds. My question is can I rack it to another carboy and...

Do I need an airlock for the primary when I get near 1.000 or do I just leave the lid on loose with a towel until it ferments dry and then rack with airlock?

Just getting into winemaking and for right now, I have a bottling bucket filled with KMeta and after I use my equipment I rinse it off and drop it in the bucket. I'd like to find a better place to store them so does anyone have any other clever ideas? The racking came and stirring spoon...

I am making my first batch of Skeeter Pee and racked to my secondary on Sunday with my SG at 1.002. There is a fair amount of foam and I'm still getting burping in my airlock about one bubble a second. How long does it normally take to get it to ferment dry in the secondary?

So all I need to do is leave it in an air locked carboy and rack off the lees until I'm ready to bottle? Do I need to add any sulfites when I'm racking?

So I'm currently making my first batch of Skeeter Pee and I checked my SG today and I'm around 1.022. I'd like to rack to my secondary when I'm near 1.010, but I still have a large foam cap on my primary. I will probably be ready to rack in the next day or so. Will this cap subside or can I just...

Can someone tell me which is the preferred method of aging? I am brewing some Apfelwein and I read to let it age for at least a couple months. Can I just let me primary sit for these months and then bottle?

I'm making a batch of Apfelwein and I'd like to carb them and then bottle them in beer bottles. I know it takes about 2 weeks for the carbonation to take place, but is there a limit on how long I can leave them bottles unopened? I assume it's probably a dumb question but can I age the wine in...

I do have a bottling bucket so I would rack to that once it clears in the secondary. Also I would also use a wine whip to stir. So dextrose is the sugar of choice when carbonating or is it just preference?

I'm planning on giving away some of the bottles so that was my reasoning behind carbing the bottles themselves vs a keg. If there was a way to force carb the bottles then I would be interested in that.

When you say add 3/4 cup sugar per 5 gallons, do you add this to your carboy and then directly bottle from that? I assume you are just using granulated sugar, correct?