fermentation

Man I am posting a lot lately, it must be getting close to wine season.... Anyways I am making petite pearl this year and I have picked a few candidates for fermentation yeasts. I will be picking and crushing probably late sept. Or early Oct. because it’s a late ripening grape, and I live in...

Hi everyone, Your input really means a lot to me. I just need some clarification. I have batches that finally survived to 1.000 after a very long journey of cooking up and errors. I racked both into new carboys which eventually ended up with big spaces on the top. The whole story here. I...

I am trying to start a 3 gallon desert wine kit. It's been 48 hours and still no evidence that fermentation has started. Anything I can do to help it or anything I need to add?

Hi Guys, Running a small winery in northern CA. I was wondering if anybody has used Anton Paar's DMA 35 for fermentation tracking? https://www.anton-paar.com/us-en/products/details/dma-35/ Thanks -Rex

Hi everyone, I decided to start making 'Joes ancient orange mead (Mike's Modern). https://www.winemakingtalk.com/threads/mikes-modern-orange-mead.12492/ I added all the ingredients, using D-47 yeast. I then left it, along with another grape mead for 3 months. The grape mead turned out fine...

I started a WE California Chardonnay (Selection) yesterday. Followed the instructions, as usual. Today there's close to 2 inches of fluffy sediment on the bottom of the Fermonster I'm using for primary. For years I have kept the must temp up by setting the carboys in a wash tub filled with...

So I gave a friend that has around 20 muscadine vines in the back to yard. They said i can use it. The only issue is they don't know which type of grapes they are and that tgereis a mix of red and white. Without knowing how to separate. Is it possible to ferment them all together or would I need...

I have a batch of wine "muscat" from juice - since October . At the beginning fermentation was good, density came from 1.045 to 1.020 but from November I move it in basement where was cold 50F and fermentation stopped. I transfered two times and now it's in the house at 70F. It's clear but very...

Hi everyone, I've been following a recipe for making Sloe berry wine via BrewBitz. One of the suggestions is to basically add several lbs of sloe berries, boiling water, then leave it in a warm room for around 2 months. A thick, green mold forms on the top of the fermenter, which you then...

I am researching and getting ready to by my first equipment kit. This kit comes with a primary fermentation bucket of 20 gallons. I am wanting to start at making a 6 gallon concentrate kit and work up to must in larger quantities. I saw another thread that said a 12 gallon bucket is no problem...

I’m only a few years into my wine making adventure so looking for all the help I can get! Has anyone used One Step to clean and sanitize equipment? I have always used b-brite and Kmeta in the past, but I want to keep sulfites low to allow for a better fermentation and MLF. Also curious if my...

Hi, newbie here. I have done a couple of batches from kits before, no problem. This is my first improvised batch of 6 gallons from fresh wine juice (not concentrate) shipped from Italy. Starting SG was 1.072. Added two packets of K1-V1116 (directly into must, which I now realize was a...

Hello, We are a new start up winery and plan to ferment our reds in macro bins. For anyone that also does this, do you cover them to keep the fruit flies out? We purchased the macro bin screens but they seem so tight knit that they wouldn't allow enough oxygen flow - but I could be wrong...

Hello everyone, I'm a first time poster and first time wine maker living in South Louisiana. Using Black Spanish from my backyard. Rain almost every day and afraid I was going to loose them. Very low sugar and very high acid. Got only 1 1/2 gals must. Blended sample tested 16.5 brix, 3.86 ph...

So my PawPaw was a simple man. Lived on a small farm till the day he died. He used to make wine using the following recipe: 1 quart 100% fruit juice, 1 cup of white sugar and 1/4 tsp of yeast. The anniversary of his death is approaching and I thought it might be fun to use his recipe and make a...

Hello! I have been brewing a blueberry wine and have recently gone from the primary fermentation bucket to a secondary fermentation carboy (after ten days in the primary fermenter). The fermentation is going along very well, although I am a bit concerned that I waited a bit too long to rack...

I am by no means an experienced winemaker. I have made 2 small gallon batches that were somewhat successful and I am on my 3rd. This is my first 5 gallon batch. I am making it using juice concentrate. I started this batch on 3/28 so it has been exactly a month now that it has been fermenting. I...

Hi everyone, I've been making some Plum wine. I've reached the secondary fermentation stage, so I've moved my wines into two, 1 gallon demijohns. There's less liquid than I thought there would be, so I wasn't able to fill the demijohn all the way. Here's a photo showing them both: So both...

Hi guys, Got a bit of a weird situation. So I made a 3 gallon batch of apple cider last October and everything went smoothly. It's still in the secondary carboy now (March 17th) and I was planning to bottle it today. However I noticed that there are suddenly bubbles coming up again. Not a lot...

Hi. I'm wondering if it would be alright to not ferment a Fruit Wine totally dry to S.G. 1.000 instead stop the fermentation at S.G. 1.020 to save myself the back-sweeten process. For example start with S.G. 1.120 and stop at S.G. 1.020 or even a little less depending on the sweetness. This...