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thank you luc for responding i took a sg reading on 7/14/09 and it read 1.000 or just right below it. what do you recommed be my next step? will the wine eventually dry itself outin the bottle?

i was wondering if any one can tell me if this is normal but since last i wrote i have cleared the wine and added french oak chips in a sock (not a real sock, i forget the proper name for it) so after one week of this i tasted the wine for the amount of oak flavor in it and it still tasted sweet...

well friends it has been 19 days and my sg reading is 1.000 or a little less at 62 -64 degrees or so. the fermentation process has slowed down tremendously but the air lock is still bubbling about one every 10 to 20 seconds. i have done nothing to it since i last posted just kept an eye on it...

i just took a specfic gravity readingit was 1.050 at or around 60 degrees the air lock is still bubbling away and smells good.:h my concern is it is going to stop fermenting and will all the sugar still be in the juice and not converted to alcohol. what would you guys recommend...

it ia actually going pretty fast i was wondering if skyhawk is correct and the supplier does not actually know what is in the bucket. Since it is going pretty good do i still a killer strain of yeast? Or Take a hydrometer reading in a day or two and see if when the fermenting stops or slows...

i have just recently picked up my chilean grape juice. i noticed that it has started to ferment without me doing anything to it so far. the grape juice is pre acid adjusted and pre ph balanced but not innoculated with yeast, just the natural yeast from the grapes? What should i do? is there...

:ot:Thanks wade it has been a long day i was trying to think of any wine connection for those 3 letters and it was the most obvious one that i know that i just couldn't see it made me laugh :)

please excuse my ignorance but could you explain waht glycerin is and what it does to to the wine and would i have to add it after stabilzing , and Wade what does I.M.O mean Thanks for the recommendations on the kits this site rocks!

i as well use a quick burst with the drill as soon as i saw the wine about to make a vortex i would shift directions with the drill and keep doing that back and forth for aabout 20 minutes. thanks you for telling me about the vr wine kits, this being my first kit i did not know if it was me...

Thank you from moving my post into the correct spot. :r i did de-gas after stabilizing i left the wine in the carboy and stirred with a drill mounted stirrer for about 20 minutes everyday for about a week. i did notice some difference, but now that the wine is bottled i can taste a hint of...

wade e do you think i should do next? should i re stir the snot out of it and let it sit for another 10 days? or is it a lost cause at this point?

i was wondering if anyone can help me with making my first wine kit ever, i have followd the direction waited my time i was getting ready to bottle my wine today. i took some wine out with my theif but it in a glass and check to make sure it was clear and it was. so after a month or so i am...

i was wondering if anyone can help me with making my first wine kit ever, i have followd the direction waited my time i was getting ready to bottle my wine today. i took some wine out with my theif but it in a glass and check to make sure it was clear and it was. so after a month or so i am...

Thank you for the info! it is not pre inoculated grapes and his first batch was extremely sweet. I will be now doing it your way. so where do i learn the proper technique is there recipes on this forum or do i go to the library and take out a book.

i am not to sure but i will find out and get back to you thx

Hello, I am a rookie to wimemaking and had few questions before I get started, I have friend who makes his own wine without using any yeast for fermentation. he buys grape juice not concentrate about 5 gallons on a specfic grape variety put it in a 5 gallon glass carboy sealed for 2 months...