Search results

Johnd, So I currently finished step 2 with what you said. A little more sediment is building up at the bottom. Should siphon out the wine and degass now? Or wait it out for a month first Thanks!!!

So for starters, I am working on my first batch. I have looked up countless different opinions and I'm just curious as to what you guys have done. My situation.... Mixed berry wine Fermentation has stopped Racked and starting to clear( about a week) When should I re-rack to get it off the...

Ya sunshine wine posted on the thread I started...little hard to follow but thanks for all of your help!!

The latest SG was .995...that was night while it was still bubbling. Should siphon to a bucket, degass and then rack?

Thanks for the reassurance. I wanted get a closer look at what was going on...I anticipated sediment to fall out but there almost 3 teirs..is this normal?

Did yours clear up to the point of looking like normal wine or will it always be hazy?

So.....I checked tonight after practice at it was down to 1.005 so I racked. It looks really thick, almost smoothie like. Will most of this settle or am I doomed?

Honestly I'm not sure, I'm relatively new to even drinking wine so I don't have a strong preference. I have good friend who owns an apple orchard so I think that's the direction I'm going next. I've had someone homemade pear wine that was fantastic.

Thanks, I stirred it up this morning and checked the SG and it was already down to 1.015. Is there a thread on here with recipes? I have a few carbons but only 1 bucket so as soon as I rack I want to get another fruit wine going.

Perfect, that was my plan but I was going to move it twice..but not anymore, thanks! Should I leave the fruit in for the entire time it's in the primary fermenter...I've just read horror stories of fruit ruining the wine if its left in there.

I gotcha, my biggest worry was racking it and leaving it too age and end fermenting more and ruining the batch. But it sounds like that's exactly what I need to do. Thanks!!!

Ohh ya that makes a lot of sense. I'm just going off of videos and some online research but the conversation with you guys makes a lot more sense. So I should rack when it's much closer to 1.000. Is there a general rule for how long to leave it in there before bottling? If it's already at 1.000...

Thanks!

And do I siphon everything into the carboy or leave the bottom inch in the bucket?

Oh wow, thanks! So I'm going to leave it longer and then rack when it get closer to 1.010. Should I take a reading after week or so and then bottle when its below 1.000? Or should i add potassium metabisulfate to make sure any remaining yeast is dead? Sorry for all of the random questions but no...

Thanks for the quick response! I'm making a fruit wine(mixed berries), and the initial SG was 1.085. It is still in the primary fermenter bucket. I was under the impression that I would want to rack at 1.030 and then rack another time when it's closer to 1.000 or 1.010. So your saying keep it...

Hey Everyone! This is my first day on here and my first batch of wine. I know the best way to get answers is to expirement and record for the next time but I'm a little stumped. I added the yeast Friday(12-6) at 6pm and this morning(12-9) it already down 1.030. Should I rack it even though its...