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Gelatin and Kieselsol. After the stabilizer, I've left it with the airlock on for a few days, and shaked the container a couple times. Other times I've shook it vigorously several times a day for two days. Anyway, there's no PSHHT! when I shake it now, after three days or something. That should...

Question: if there's still some CO2 in the wine and the gelatin fails to clear the wine, is it safe to put more gelatin (and that other baggie it comes with, that binds with the gelatin, or something) in later?

Hello! I've got a kit wine going that I usually ferment at a slightly higher temperature. This time it's been 68-70 F in the room. I let it breathe regularly in primary, and the airlock still bubbled once every second ten days in, then slowed down. After about 17 days, the airlock would bubble...

Have bottled it, but trying some now. I didn't check the starting SG, but seeing as I added 2lbs of sugar to the kit and the final SG stopped at -7 Oechsle (0.993), it's fair to assume a decent ABV and a wine that will be quite dry when it's matured. Me, I'll never mature, so I'll have another...

I feel like I almost made it PAST the end of fermentation ;) Goddamn... 0.993? That's pretty dry for a kit where I added a good 2lbs of sugar to the recipe! The first time I tried this kit, I let it sit for three weeks (four extra days this time), no extra sugar (2+ lbs/0.5 kg extra this time)...

SG stopped at 0.993-0.994 (-6 or -7 on the Oechsle scale), so I guess there's not a lot of unfermented sugar left! Surprisingly little CO2 to shake out before the gelatin. Will let it clear now.

Hm. The airlock has bubbled once or twice an hour for the past couple days. It's been fermenting for 17 days. I'll check the SG. If it's stuck, could I just add some more yeast?

Sorry for the late reply. It is indeed the Oechsle scale, and thank you for the info! I'll have to have a look, but I think it goes to 100.

Actually, there's a little more to my situation. The hydrometers over here measure around 85 as a good starting point (according to the kit and the hydrometer), and typically finishes at -1 to -5. I wouldn't know what to do with the numbers you guys use (1-point-something and so on). I'm sure...

It threw up after just two glasses. Sorry. I had to.

Of course. Stupid question. I blame lack of sleep.

Would you say it's still in primary fermentation if the airlock bubbles every five seconds or so, even though it's been fermenting for five days? I'm assuming yes?

Good advice, thanks. I didn't shake it violently, so as not to shock the yeast. Think it's okay - it's bubbling just like it should. Hopefully it'll turn out good!

The instructions make it sound like the airlock needs to be on at all times, when I've learned here that using one during primary fermentation can actually be detrimental to the process! Well, it's properly mixed now, bubbling along merrily, and hopefully it will turn out great. Thanks...

You would think, but no :)

Good point. But I'd need something to stir it with. And that I don't have at the moment.

I'll give it a bit of a rocking to make sure it mixes up properly, then.

Oh, I know. 4-5 weeks before bottling. It's in a plastic container/jug (English is not my first language!), guessing it's not a "carboy" then. Would I be doing something wrong if I rocked it a little to mix things up? So many different opinions, it seems. I dissolved the sugar and poured it in...

Just for mixing purposes. But it was already dissolved before I added it, so it makes sense I wouldn't have to. Again, thank you all for all the advice, really appreciate it! I think it'll turn out fine. The kit said 2-3 weeks, I'm thinking 4-5 weeks seeing as I added extra sugar. But we'll let...

Noted. I think it'll turn out all right. Like sour_grapes wrote, if the kit said to add 3600 g of sugar, and the grape juice contained no sugar, there is no way one could reach more than 9% ABV. It seems unlikely that a kit like that would exist - most likely the grape juice contains sugar...