As for the yeast nutrients it says online it doesn't need much but then I've seen people say that type of yeast needs lots of nutrients so I'm at a stalemate with that. I added as directed on the nutrients directions wonder if I should add one more dosage just for safe keeping
The only way to tell if it's stalled is with a hydrometer. Air locks can bubble for quite a while just from the CO2 that's being released from solution.
I'll get a hydrometer asap. What would the SG read to know if it's stalled?
it will read the same for 3 days in a row,,,
Appreciate it. All this has been helpful info. Thanks guys
I will keep y'all updated. So far it seems to have been going smoothly to me. I'll know more after a few 24hr readings of SG
Now if it does stall, what's the protocol on that?
then you'd make you a starter , with some simple syrup, 2 parts sugar to 1 part water, then pitch yeast, once it starts then add a little must, if you do stall i'd go to EC-1118 that's the biggest dog for wine, well that i know of, @Scooter68 and @sour_grapes and @KCCam all can help you with the more scientific ways, i stay as primitive as possible, of course i do use some modern ways to make less work for myself IE stirring with a drill, and chemicals so oxidation is not a factor and so on, on country wines, @Scooter68 can teach you more specific knowledge than i can, i stay away from it as much as i can, but even with old country ways can be improve with morden ways, they can replicate a certain wine over and over, where i just go for good every time, even if different from last years wine, fruits and berries are different every year, so i let nature perfect the fruits and berries i just add the alcohol,, lol
sugary, now your talking my language,,,
Haha, yeah it was between 1.010 and 1.000 when I racked over to the secondary and then I had added that 1lb of sugar into it. I assume that's why SG went up. I guess we'll see if the SG changes in the next couple days and I'll know if it's fermantation is stuck or not. But that's kinda why I was trying to figure oput a fermantations cycle though, cause what if it's just done? I don't wanna keep kickstarting fermentation if she's good to go ya know
agreed 100%, as you must know where your ferment is at, and yep that cup of sugar raised your SG.so you'll know know with your hydrometer, keep spares of most everything, they say i have a sweet tooth, and they are right,,, i finish my wines some at SG 1.030 and others at 1.040, but was raised on sweet tea and kool-aid, my FSG is based on how long i plan to age, the shorter 1.040 the longer 1.030, but very few on here drink as sweet as i do.
According to my FermCalc calculations, your wine may be at about 17%. These are my assumptions:
Man, sounds to me like I could be lucking out for my first time crafting wine.
