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Thank you @cmason1957. I was trying to be funny because I was feeling a little giddy this morning. But once again this forum has provided me great advice! I don’t like super sweet wine, so giving it a day to taste again before thinking it needs more sweetness is very valuable advice for me!

When tasting to decide how much to backsweeten, it’s not a good idea to do that at 9 am. My thought is waiting until at least noon. 🍷🍷🍷🙉

Where do you buy your carboys? I do not have a local brew supply store and amazon seems very expensive. Do you have any suggestions for online suppliers? thanks!

This is some of the sediment (DB) saved from primary when I transferred to secondary. Is this a yeast slurry? Can I use it to start skeeter pee? If yes, how do I store it until ready to use? I don’t want to screw the top on in case it explodes.

Thank you for this advice, because I now have learned how patience is not one of my finer attributes. I have a batch of dragon blood about ready to go into secondary. I’m already anticipating a skeeter pee next, while I explore other fruit wines. Got a pineapple/mango started, but I need some...

Oh so much to learn! Wasn’t aware of vented bungs 🤦🏻‍♀️ Yesterday I read that an indicator that fermentation is complete is when the liquid in the airlock reaches equilibrium. Would you agree with that?

Thank you! I have since emptied some out. The trap is filled with vodka. Is that ok?

Yesterday I transferred from primary to secondary. I filled the airlock and it was even on both sides. I placed the airlock on and checked to make sure there was a tight fit. There are no bubbles unless I slightly shake the bottle and all the liquid has moved to one chamber. Is this normal...

Another question, if I may, when do I test starting SG? Before or after pitching the yeast? I’m starting a new batch today and hoping to learn from one of my prior mistakes 😊

Thank you so much for all your advice @winemaker81 This is a great forum, especially for beginners. I have made so many mistakes from the start and hopefully I am learning from them! Despite my mistakes, the wine tastes ok. A little thin, possibly because I filtered it? I made the mistake in the...

On to next step... my wine seems to be clearing nicely now. I ended up filtering it and lost some volume, I have about 3/4 gallon now. I have it in a half gallon jug and a quart jar, with screw tops and aluminum foil with rubber bands for extra protection. I’m getting ready to rack it, add kmeta...

Curious, What do you use K-meta water for?

As I embark on this journey into making wine, I am reading Jack Keller’s book “Home Winemaking” . He recommends not using Camden tablets but instead to use the powder form, specifically potassium metabisulfite rather than sodium. I had purchased a bundle that included bucket, additives, carboy...

Thank you for the tip. When you say chill it do you mean leave it in refrigerator until it settles or just chill it for a certain period of time, like overnight?

This is my first attempt at making wine. Everything seemed to go well in primary. Racked to secondary a week ago with a SG of 1.01. Began clearing immediately, but at day two there was no further clearing. How long should I wait before declaring this a fail? Should I add more pectic enzyme? Also...