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Wouldn't the fermentation be done at 0.996?

I racked to my secondary at 0.996. Haven't degassed it, how long can I leave it before moving to the next step? (Degas,kmeta,chitosan,kitesol) I have the carboy topped right up to the neck with an airlock on. It's been like that for 2 weeks. Can I leave it to age Iike that? Or i need to add...

Looking to make a 6 gallon batch of mead, but according to my calculations thats roughly 18lbs of honey. Store bought (Walmart or grocery store) would cost me a fortune. It's roughly 8$/500g. Is this what you guys use, or is there a place I can get it for a more reasonable cost?

Would this be cause by too much sugar? Does a high abv wine taste like vodka? Thanks for the input. Starting SG was 1.0080 plus the sugars in the fruit. Calculations only gave me 12% but not sure how much the fruit contributed

For some reason all my thermometers are reading off as of today... they are all around 33-36c (IR Thermometer, electric thermoter and indoor outdoor thermometer). I had an older one with a needle and it reads 21, so does the temp strip i just bought. Wonder why they are all off :\

That temp won't kill the yeast? Package says its good to 26C :slp

Yeast is EC1118

Started a Merlot kit 2 days ago, room temp was 19. Now room temp went up to 24, and the merlot hit 31C.... what now? The room temp I'm assuming is the second fridge we added downstairs. It usually hovers around 19-20. Thanks

I was lucky enough that the airlock was on tight enough tu pull it back through without falling off :o i put foil for now, and sanitized the airlock for part 2 of the Super-Kleer! Thanks for the input!

Fell in as I was adding Super-Kleer. Probably some dust on the top of the stopper, what should I do?

I put the sorbate, k-meta and sparkaloid on August 9th, and noticed that it wasn't as clear as I wanted it. There was a little residual CO2, so I racked it again on the 17th hoping this would help. Still isn't fully clear. Could someone tell me if it's pectin haze or if I should add the...

Yes! Old Orchard frozen concentrates (Pom/Blueberry)

21 seems excessif :o what about additives

Does anyone have a 5 gallon recipe for frozen concentrate? Thanks

Doesn't really matter fruit wise! I just figured it was a lot of work. Concentrates are hard since my girlfriend is allergic to grape dye. I was thinking maybe Dragon Blood instead but I'm scared to ruin the batch with all the squeezing required

I was thinking of making a batch of wine from frozen concentrates, but I can only find apple and orange 100% Juice. Would the other juices (not100%) work as well?

The sanitizer I have is only good for 24hours (oxy-san) so i do use the bottle but i have to make almost 4 batches per kit

Hi guys! I find myself spending an hour and a half cleaning and sanitizing my equipment, while making a whole lot of mess with water. Do you guys have tips on doing everything alone faster and less messy? Thanks!

Hi all, racked to carboy today, specific gravity is 0.990 after primary fermentation. Should I still leave it10 days in secondary? Or stabilize now?

I just got a floor corker on Kijiji for 20$! It's quite dusty, was unused for a while. I cleaned all the dirt and dust on the outside, but what kind of cleaning do I need to do to make sur I don't contaminate my wine? I ran a few dry runs with sanitizer on the corks, but how do I clean it...