I recently fermented a gallon of banana wine from SG 1.090 to .099 in 12 days. It was a violent ferment with a bubbler on the pail (wife loves watching them). Racked to carboy and treated with campden tab. and 1/2 tsp. potassium sorb. (16 Dec.). I was degassing other wines to bottle today and...
I recently racked a peach kit wine from primary to secondary with an SG of 1.010 after 4 weeks. Starting SG was 1.071. the kit recipe called for no added sugar and would finish at just around 9.2 ABV. I assumed that fermentation was still going due to air lock bubbling and the SG. After...
