your getting there SusieMo, shucks before lone you'll be lining us nuts out.Thank you! I didn't have a packet called kmeta, but I added sulfites at the end, so I'm assuming it's the same idea. Thanks!
Dawg
your getting there SusieMo, shucks before lone you'll be lining us nuts out.Thank you! I didn't have a packet called kmeta, but I added sulfites at the end, so I'm assuming it's the same idea. Thanks!
Dawg, my SG reading tonight (3 days from bottling) was 1.000!! I made juice!! IS THERE ANYTHING I CAN DO?!your getting there SusieMo, shucks before lone you'll be lining us nuts out.
Dawg
what was your starting SG? AND that 3 days is just a number the kit maker uses to sell more kits, please tell me about your ferment, added sugar, nutrients, energizer, so on so forth, please give me some details, i'll read your entire thread right know,Dawg, my SG reading tonight (3 days from bottling) was 1.000!! I made juice!! IS THERE ANYTHING I CAN DO?!
I don't even have that info ... not specifically. I followed the directions on my kit COMPLETELY. To the point where if I needed clarification, I called the store that sold the kit to me! I'm a very thorough person, I did not miss a step!what was your starting SG? AND that 3 days is just a number the kit maker uses to sell more kits, please tell me about your ferment, added sugar, nutrients, energizer, so on so forth, please give me some details, i'll read your entire thread right know,
Dawg
You know, I make bread, and I don't remember it ever foaming like yeast would make bread do ...what was your starting SG? AND that 3 days is just a number the kit maker uses to sell more kits, please tell me about your ferment, added sugar, nutrients, energizer, so on so forth, please give me some details, i'll read your entire thread right know,
Dawg
well with out SG readings, and more info the best i can do is guess, did you add sugar at the start, more then likely you might have a very low ABV wine, so did you add sugar and if so how much?I don't even have that info ... not specifically. I followed the directions on my kit COMPLETELY. To the point where if I needed clarification, I called the store that sold the kit to me! I'm a very thorough person, I did not miss a step!
EC-1118 is very low foam,You know, I make bread, and I don't remember it ever foaming like yeast would make bread do ...
There was nothing in the instructions about adding sugar ... I added the packets that they gave me with the kit. Here's a pic of my SG reading from tonight:well with out SG readings, and more info the best i can do is guess, did you add sugar at the start, more then likely you might have a very low ABV wine, so did you add sugar and if so how much?
Dawg
so what you have seems to be a very low ABV wine, ask @sour-grapes if you can restart and referment, you'll need to add enough sugar to about 1.085/1.1.095, since you've added you end chemicals, you need someone more versed, i make primitive country sweet wines, so i am not much help, on this topicThere was nothing in the instructions about adding sugar ... I added the packets that they gave me with the kit. Here's a pic of my SG reading from tonight: View attachment 64149
you uh got a link to the hydrometer you're talking about, or web site?It's hard to know if you are reading things correctly. If, it's really 1.000 it is fermented and done. It likely started near 1.100. Grape juice that has not fermented, is incredibly sweet-meaning not subtle, you would know. So if you're thinking maybe you can or can't detect sweetness, it fermented. I have recommended before that people use a precision hydrometer for the end of fermentation. I use a +5/-5 brix hydrometer and you should too. The inexpensive triple scale hydrometers are not very accurate or reliable.
You may have a stuck fermentation, which is a different problem.
Don't give up on this yet, because you may be just fine. You don't really taste alcohol in new wine.
Wow. That sounds so complicated, but I'm on it! Thank you, Dawg!so what you have seems to be a very low ABV wine, ask @sour-grapes if you can restart and referment, you'll need to add enough sugar to about 1.085/1.1.095, since you've added you end chemicals, you need someone more versed, i make primitive country sweet wines, so i am not much help, on this topic
Dawg
I use a regular hydrometer, the one that came with the whole package I bought to make the wine.you uh got a link to the hydrometer you're talking about, or web site?
Dawg
I'm posting a pic of my reading tonight. Thank you for this. I use the hydrometre that came with the whole shebang that I bought--it all came in one purchase, a local store.It's hard to know if you are reading things correctly. If, it's really 1.000 it is fermented and done. It likely started near 1.100. Grape juice that has not fermented, is incredibly sweet-meaning not subtle, you would know. So if you're thinking maybe you can or can't detect sweetness, it fermented. I have recommended before that people use a precision hydrometer for the end of fermentation. I use a +5/-5 brix hydrometer and you should too. The inexpensive triple scale hydrometers are not very accurate or reliable.
You may have a stuck fermentation, which is a different problem.
Don't give up on this yet, because you may be just fine. You don't really taste alcohol in new wine.
i've always used a triple scale hydrometer, i think that fancy one is for grape wines where they like to match other grape winesI use a regular hydrometer, the one that came with the whole package I bought to make the wine.
you uh got a link to the hydrometer you're talking about, or web site?
Dawg
* juice (no alcohol) can be drank as juice but needs to be refrigerated since it isn’t stable. It is overly sweetYeah, turns out I didn't make wine. I made juice.
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