Search results

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...

Hello all! I read somewhere that all regular kit wines can handle around a kilo (2.2lbs) of extra sugar added a couple of days into fermentation. Would you say that's accurate, or would I risk anything if I added say half of that, to be on the safe side? Thanks!

Hello, all! I've just started making a batch of wine, and I have two quick questions: 1. Beginner that I am, I have of course managed to get wine in the airlock. It's bubbling just fine (it's been on the go for a week and will be fermenting for another two). I doubt the wine in it will go back...