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I moved to carboy too early. I did have an airlock on carboy but removed it and put a bow off tube on both. Both are bubbling away like crazy this morning so am very hopeful. Will leave blow off tube on until I see things settle down. Fingers crossed.

Thanks for the advice. It has been really cold here so the supply store told me to get it into a warmer room...it was only about 67. Moved it tonight. Airlock is bubbling in both about every two seconds and have good bubbles coming to the top. If this doesn't help in a couple of days I will...

Used I tsp per gallon of pectin enzyme per recipe.

1.080

Started two jelly wines two weeks ago....they both started at 1.100. Used lavlin ec1118 yeast. After a week I transferred into six gallon carboys....airlock activity is good, and bubbles are going but a week later the one is at 1.08 and the other 1.07. Any suggestions on what I can do so that...

Two days later...still at 1.080:( Airlock still shows signs of bubbling but reading hasn't moved in four days.

UPDATE...airlock is still bubbling some but the sg reading isn't moving. Any suggestions would be appreciated.

Thanks:) I had it in open fermentation per recipe....it has been five days so I covered and airlocked....airlock is showing very good activity so I am hopeful.

I was thinking the fizzing was good. Was just worried when the reading was the same yesterday to today.

I figured the fizzing sound was a good sign. Staying hopeful. I did add a little yeast nutrient to it.

Thanks. I would be happy with a 1.014. I can hear it still fizzing pretty good so hoping it takes off and isn't all bad. Says to move to carboy after five days....but with reading that high I am leary to. Recipe called for 5 teaspoons of pectic enzyme.

Followed the recipe for a jelly wine five gallon batch. Took the first reading and it was way high....1.2...followed the advice online and diluted it to a 1.1. Today is day 5....yesterday and today hydrometer reading was 1.085. The solids of the jam float to the top and I stir them back in...

So you did the 20 cups sugar with additional 3/4 per gallon? Id love to try making blueberry.

Thanks, I will bump mine up to 9 then....I like a lot of fruit flavor.

Just going to start my first batch of this....making sure I am reading recipe correctly...... for five gallon batch it calls for 6 lbs of fruit? Just want to double check before I start...most of my other fruit recipes call for 4 lbs for a gallon so figured better safe to ask then sorry. Thanks...

Thanks. He is bringing them over this afternoon so am glad to have some idea what to do. I am new to this so when I press the juice right away and am going for a white wine...I remove the skins right after crushing correct?

Friend of mine has buckets of concord grapes...I have never attempted wine with any grapes, just other fruits. I am in desperate need of any help I can get. Looking for recipes and tips. Thanks in advance!!

Mine seemed really good at first but then after backsweetening with frozen pineapple juice concentrate it got a really funny smell to it....hard to describe. I let it sit couple more weeks and bottled it. Tried it at that point and the smell wasn't good but the taste wasn't horrible. I was going...

I never thought about adding sugar to a similar wine....will definitely give that a try. As far as time waiting to bottle....I like to leave mine sit for a week or more just to be sure nothing is going to start up again. Thanks for the advice on sweetening.