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I've got rack envy! 🤣

So it's mold, not clusters of yeast, right?I've never seen anything like that. There had to be some wild mold spores floating around, maybe? Anyway, I personally don't know how you could save it. I guess I would assume it's a loss but maybe someone with more experience will weigh in.

I think the DB smells awesome when it first start to ferment. Then as you progress, it definitely goes through a period of just smelling yeasty or alcoholly (I'm sure there's no such word but...🤣). When it's all clear and ready to bottle, it smells yummy again!

That must pack one hell of a punch!!!

I couldn't tell any difference...I don't have a discerning enough palette to pick up those subtle nuances 🤣🤣🤣 I have read about how one yeast brings out this flavor or that and another effects the taste in such and such a way. So one time I made two batches of the exact same wine and just...

I've used both golden and regular ones.

I use to add a pound of raisins to my Dragon Blood batches and never noticed this issue. Perhaps it was just because with all the fruit and the yeast blanket that creates, I just didn't see it. I quit adding it just because I never seemed to have any on hand when I wanted to start my wine.

I recently ordered some corks on Amazon and they were horrible! They were the same size I've always used but a different brand because my normal ones were out of stock. I didn't break any bottles, but the corks didn't want to go in the bottles right and when I tried uncorking a couple, they were...

I've never exactly followed the Skeeter Pee recipe to the letter in that I've not done the second addition of nutrient and energizer. I have always made a hybrid SP/DP 6 gallon batch with 11 pounds of sugar and so, in the past, it had fermented just fine without it. However, after my last stuck...

Well I do make some kit wines so that helps fill the space in the cellar and allow me to drink more than 2 glasses a night 😅 I do share a lot with friends and we used to have weekly Wine Wednesday gatherings but that's slowed due to the virus. And yes, I would be happy to have more we've loving...

A lot of the advice I would offer would be dependent on that gravity reading from the hydrometer.😊 I will say that i don't think it will hurt at this point to shake it gently. As for the sugar and yeast question... the amount of sugar you added at the beginning was pretty small. I add 22 cups...

Cheese stuffed meatloaf on the Traeger ...just meatloaf, no side dishes, because I've spent a good part of the afternoon helping with haying 😅

Okay, after @KCCam's suggestion and some calculations 😅, I will update the total with my gallons... 4434+360 DB+30 SP = 4824

Well, I've made 12 GALLONS 🤣 of SP in the last month but I still can't keep track of the DB 😉 😉😉 Actually, I've made 36 gallons of DB since the first of the year and I would guess I average about 60 gallons per year. So over the 6 years I've been making wine, a rough estimate would be 360...

Best thing I ever did was buy an AIO! Having the right equipment makes winemaking so much easier and. more enjoyable.

I would love to hear how it turns out so keep us posted.

I print 6 labels per sheet for the front label and 8 per sheet for the back. I spend a lot of damn money on ink, probably as much as I do on wine ingredients and supplies 🤣🤣🤣

We live in northeastern Washington State. Lots of beautiful country up here ❤️

About the only way to really tell what's going on is to have a hydrometer. They're very inexpensive and will save you a ton of worry and questions. Now, I've never tried making wine with active dry yeast. Wine yeast is very cheap and it will definitely make all the difference so spend the...

I remember being surprised too when I made my first SP that there was so much CO2 being released. I've since bought the All in One Pump and it makes degassing a breeze 😊