Search results

Hi, this thread has been very informative so I hope you don't mind me opening it again! I have 3 3gal. bottles of fruit wine ready to go that have been racked twice and bulk aging for 6 months. I have not degassed, stabilized, sweetened, or added fining agents yet. Allie said to do all of...

Ok, thanks. One more question though, you keep talking about adding fining agents. I don't think the recipe I'm using calls for anything, it just says to bottle after racking a few times over a two month period and once it's clear. What should I be adding? And in what order? Thanks again...

Ug. Sorry. I didn't take a starting SG. Should I have? Once it gets to .99 (It was actually between 1.000 and .99) can I go ahead and rack it a few times during the next week to siphon off sediment and then bottle? I didn't realize 1 gal batches got done this quick. My last few batches (my...

Ok, I'm six days into a 1 gal. batch of blueberry wine. I thought my primary fermentation had stuck as there were no bubbles for a day or so. So I was about to start up a starter but decided to take a measurement and SG is 1.000. How does that happen after five or six days in the primary...

Ok. It's been a few weeks here and I've racked from the secondary fermenter to a clean racking jug. Here is my next question. I accidentally sucked up about half of the sediment that was in the bottom of the secondary fermenter. Is this going to hurt anything? Can I wait to do a better job...

So when I rack a few more times, it is ok to lose that volume? I don't need to reduce the head space after each racking?

I am brewing a gallon each of strawberry and cherry wine. When I siphoned from the primary bucket to the glass jug, I had read somewhere to stir first to get the yeast moving and then siphon. Well, that obviously brought a lot of sediment with it. First question, should I resiphon after...

Thanks for all the help! I've transferred to secondary jug, attached the airlock, and away she goes! I may have transferred too early (hydrometer read 1.003) as some of the CO2 bubbles were going through the airlock. Is this a problem? They've recently subsided, but it took most of the...

I just started my first batch (1 gal) of strawberry wine. The must began with a SG of 1.085. I rehydrated the yeast (a half packet (1 tsp) Red Star Montrachet) and added about a half cup of must to it for about 12 hours and got it bubbling. I added it to the must tonight. It's about 6 hours...