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Is it clear already? The kits I have used have added sulfite/sorbate/kieselsol/chitosan to stabilize and clear before bottling.

Finished this batch. Final product tastes great! It was a very slow fermentation. Took about 2 months before it ended at .990 SG (started at 1.086 for about 13% final ABV) I was worried it would taste like garbage since I used the grocery frozen concentrate that was mostly high fructose corn...

Thanks for input! Yea, I am curious how it will turn out. I will have to compare this low % juice vs 100% juice vs raw fruit in the future.

Looks like it is 12% juice with some being cranberry and some being grape. Is 12% low? This was the only frozen cranberry they had in stock. Looks like high fructose corn syrup is what makes up most of the sugar. I put a cloth on top of big mouth bubbler and will put airlock on when the SG...

Alright, I switched to an S shaped airlock and can see that it is fermenting with CO2 venting... very slowly. I think I just didn’t wait long enough. But good tips everyone and I think I know how to do a yeast starter now. Every batch, I learn something new.

I checked again. 1.088 still with no airlock activity.

Thanks for the input. I just watched some videos on a yeast starter. it said to put about 1 tablespoon of sugar into a small amount of water near boiling. Stir it in. Let it cool to about 105 F then pitch yeast and stir. Put a cover on it and let it cultivate for about 24 hours to multiple...

So I ordered some pH test strips but it will be two days before I get them. If it doesn’t start fermenting soon, will it “go bad”in a certain amount of time? (Stagnant sugar without CO2 to protect it, maybe I should add campden tabs?) also- if pH is low, I will need to raise it. I’ll have to...

So I am trying a cranberry wine. Used 12 cans of frozen cranberry concentrate, water, 9.5 lbs granulated sugar, and red star premier cuvee yeast. Temperature was 75 degs and SG 1.088 After a bit over 24 hours it is not fermenting. I added 2.5 tbsps of yeast nutrient. No activity still. Do I just...

You guys should call Master Vintner and tell them to fix their terminology! My wine is still fermenting. It is at 0.989 now so I am going to let it for longer before degassing, stabilizing, and clearing it.

I am making a 5 gallon white wine batch purchased from a local winery and the directions said to add 2 lbs granulated sugar. starting specific gravity was 1.085 and it’s at 0.990 now and I am still getting consistent bubbles (they are slowing slightly). is it normal for specific gravity to get...

Just read on the label it says “grape juice concentrate potassium metabisulfite” so I would think it’s already in there and no campden would be necessary before fermentation.

Thanks rice_guy. So grapes concentrates are usually the 3-4 desired pH and fruit wines are all over the place. Follow on question: Should I have added campfent tablets before fermentation to kill wild yeast, or is that not a concern for concentrates like the one pictured? Also, does the SO2...

First two batches I did were from wine concentrates I bought online. From the reading I have done, I understand you do NOT have to check pH, as they already balance it for you. For my 3rd brew, I bought a "California White" concentrate from a local winery. Any idea if ones like this (picture...