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Thanks that is what i thought just never seen such a concentrate foam before.

Started primary ferment on Merlot juice today is day 5. When i went to stir up the buckets this afternoon the top was very foamy which i am used to. But also had some greyish sediment sludge like is this normal? Just not something i am used to?

How long should i age my pinot grigio in carboy prior to bottling? My wife and I were not happy with what we bottled this year and looking to bottle this early. Not sure if there is a minimum prior to bottling or just base it on your specific gravity?

Was not a kit it was juice I purchased from a local vineyard in the finger lakes. Did you just go ahead and bottle?

Reisling sorry got this confused with another batch. Should I just bottle and chill to see if it is better when cold? Not sure I have any other choices?

Fwk?

Current obv is .992 it was quite gassy when I removed the plug after aging an extra 2 months. My issue is the flavor is very boozie tasting. This was not a kit just finger lakes Pinot grigio juice I bought last fall

A follow up to this post.. I tested the the obv and i am at .992. The flavor is still very alcohol tasting? Anything i can add to this prior to bottling or age longer? Any thoughts let me know thanks!

I was finalizing my aging and realized that my stopper blew off. Yeast is still a bit active so there is some pressure. The zip tie I was using to hold the stopper down got misaligned and stopper came off. I am not sure how long the wine has been sitting with out a cap. Looking at the wine there...

I aged the wine in my basement that was cooler obviously in the winter but now in the summer i would say 70's. Wine started at 1.098 started bulk aging when it got to 1.004. How much longer should i age a few more monthgs?

Riesling Taste prior to bottling I am prepping to bottle my Riesling that has been aging since October. The flavor has a stronger boozie taste to it. My Hydrometer is reading 1.002 and the vat has some fiz to it. Any ideas on why the flavor and steps to possibly improve?

I have just completed my 2nd fermentation on 2 wines one the specific gravity is reading .9996 and other 1.004. Do i need to add a campden tablet to kill off any remaining yeast prior to re-racking? Or should i just re-rack and set for aging? Aging the wine in a carboy should be good in my...

Started Primary Fermentation 4 days ago took my Hydrometer reading 1.001 .... I am a bit surprised by the reading seems like really quick. Staring reading was 1.076 . I have put on my air lock for secondary fermentation. Should i be concerned or just a very active yeast? I fermenting a Corot...

I have my wine juice i am currently bringing it up to room temp. A few questions prior to starting my primary fermentation... Do i need to add potassium metabisulfite to the juice to kill any bacteria before introducing my yeast? During Primary fermentation should my container be in a dark...

Online I live on Rochester ny

My wine juice supplier just called and their order was cancelled due to the California smoke damage... Does anyone have a recommendation of a reliable site for wine juice that i can reach out to and order?

thanks for info yea im thinking sediment as well once up right you could not tell and it went away... If not drank quick enough will still be safe just not taste good right? I have had no issues with corks either.

It was aged for 8months

Pinto Grigio Cali wine juice, SG was .996 when bottled and started at 1.008 ... PH i do not have but could get if needed.

Bottled my first batch and did not stabilize ... After bottling and stored in basement on it side it seems like yeast is still active ???... I have growths in the bottles picture below, ... Can i uncork and stabilize and re-bottle? I hope i did not just ruin this 6 gallon batch.... Is this not...