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Great thanks

Thank you so much, when you say simple syrup do you mean like corn syrup?

Ok so I took another SG reading and have a few questions as I'm a bit confused but think I have it right. My potassium sorbate will be here Sunday and my k-meta will arrive tomorrow. Not given the SG in the photo should I wait for the sorbate and add it on Sunday? Then wait a few weeks to add...

Ok ill order the right stuff then lol. Thanks for the heads up.

I got the sodium metabisulfite camden tablets

Well I have 100 Camden tablets and a pound of potassium sorbate ordered. Will be here in a few days so I should be good. I think I will just crush the tablets since I have a mortar and pestel anyways. Thanks again guys

I thought that the sorbate was not needed if I'm going to be adding more sugar to sweeten the wine (right now its a bit dry and tart since I used dry wine yeast) but from what I've read most people suggest skipping the sorbate if you're going to add sugar.

Thanks again, any opinions on Brand for tablets? I was thinking to stick with North Mountain like my acid and tannin and stuff.

It has already been put to a carboy when it hit 1.025, I figured it was enough and racked it to the carboy to leave the fruit behind. And a taste test shows it to still be very sweet but I'm sure that sugar will burn off when fermentation is done. Guess I'll need to buy some of that tablets and...

Hi there, new to forum and on my first batch of strawberry wine. So I just started a batch on the 21st. Using a 5 gallon glass jug i put in about 24lbs of strawberries(cut up not mashed) and 10lbs of sugar. Let that sit for a few hours then added in water to about 4 inches from the top and added...

A top view from what I've learned so far is all you really need for the primary fermentation. As long as your getting signals that fermentation is occurring there is no need to see the side, u less you want to look at that in which case I can see why a carboy would appeal to you. Either way its...

I agree with the bucket as well, I have a post on here and am also a new wine maker. I started out with a large and small batch, 5 gallons of strawberry and 1 gallon of pineapple. The strawberry made an enormous cake and I actually ended up needing to dump a lot of my wine out due to...

Ok so a lot of foam means a lot of fermentation? Thats good to know because I was worried about that and thought it was a problem. Here is what both carboys look like at the moment.

It was very foamy and bubbly, the fruit was positioned mostly to the top of the bottle as I assumed was normal. It could have been a bit less than or more than 2lbs, I didnt take a precise measurement jut kinda halved a 4lbs bag.

Thanks for the advice.

I did not have the beginning sg only the one taken at day 2 of primary in which case the Pineapple was at a 1.040 and the Strawberry was sitting at 1.105 sg.

*Update* its been a week since starting the primary fermentation, the strawberry is finally down to 1.025 and the pineapple is at 0.998 Sg. I have racked the pineapple now and put it into secondary, but with the alcohol content being so low at this time should I add more sugar now or will the...

*update* so the strawberry has an SG of 1.070 now from the 1.105 yesterday. And the pineapple is at 1.030 from the 1.040 of yesterday. I have been stirring the strawberry up a few times a day to oxygenate and I've noticed the foam started to decrease.

Ok that explains it then. The Strawberry started out with 25lbs of fruit and 10lbs of sugar, I only used a single packet of yeast for this because I read that it should be sufficient for the 5 gallons. The pineapple was a single whole pineapple blended and then about 2lbs of sugar added to the...

Ok guys so here is an update on the wine after 2 days fermentation. The Pineapple is at a 1.040 and the Strawberry is sitting at 1.105 so I'm wondering why the big difference?