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Hi im in a bit of a dilemna. I started a batch of champagne almost 7 weeks ago. The starting sg was 1.080 so i intended for an abv of 10.5, i was then planning on priming it with 1 oz/ gal. However after over 6 weeks of steady bubbling in the carboy the sg is still at 1.000. I'm unsure why it...

For my next batch i purchased super maket brand grape juice. There is no sorbate but it says that it was treated with potassium metabusuflite. I called the supplier and they said it was treated with 60-100 ppm. Will this level still be present when I open the bottles. Should I just not treat it...

I recently finished my first batch of wine this winter. It came out relatively well, however, I have discovered one very odd side effect from consuming it. It has the peculiar ability to turn stool to a shade of green. It sounds absurd but i can assure you this is no joke and was observed by...

I have a slight problem. I racked into a secondary carboy with an airlock today. the wine has been bubbling, but they do not readily pop and have been going through the airlock. The wine is already lower than the neck of the carboy.How do i eliminate this?

Hey im looking to make my second batch of wine. This time im going to try to make a champagne. I found white grape juice very cheap without sorbate. However, it does say it was treated with K meta. Should I not put in campden tablets of my own? Should I air it out before to make sure there isnt...

I have already made wine with tap water before as im sure most have. However, i still don't fully understand how exactly the chlorine doesn't affect the growth of the yeast.

Hello, i just started my first batch of wine. Unfortunately it has been 48 hours and the airlock is still not bubbling. I am making welches concord, I sanitized everything, got the sg at 1.090, added k metabusulphite to 60 ppm, then hydrated and added the yeast 24 hours later. The room has...