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Short answer... no need to be concerned. The experts will weigh in ... but that FG (Final Gravity), 0.900 looks extremely low (and nigh impossible). Use an ABV calculator with those numbers and you get about 25% alcohol and that is impossible with wine yeast supplied. Double check it...

I made a couple of these for my carboys... holds the carboys well, cheap, took 20 min....

Good summary. I am no pro, and the experts will jump in, but I can only think of a couple of things... 1) give it time, you've got all the right ingredients, it will start. 2) I would recommend that you take the lid and airlock off at this point and put a lint free towel over the top of the...

I ferment in my shop and to control temp I ferment in a cooler, and keep the water bath temp regulated by putting bottles of ice in the cooler water bath which keeps the primary fermenter at the temp I want (usually around 70F). I completed fermentation on a Riesling, and I am limited on space...

I had the same issue... I now hang the hose and put one end of the hose opening, perpendicular to the face of a small fan... a little goes thru it, not much, but enough so that it dries in a couple of hours. I then coil and put it in a gallon ziplock and back in my "wine box" where I store all...

Not sure if this belongs here or in the Corona Virus Day to Day discussion!

@NoQuarter, thanks for the info, sounds pretty straight forward. ... what pH do you shoot for on your fig must? I'm thinking I will give it another shot.. with riper figs... I have some bird netting I can put over the tree which may help them get to the riper stage you mention. (will picking...

I was also a little concerned about taking out and putting back in...worried about contamination but I got over it by 1) wash then sanitize my hands (keep a squirt bottle handy of starsan), 2) hold the bag up til most of the juice just drains off 3) have a nice big bowl to put it into 4)...

I followed @cmason1957 and @Johnd guidance of just using EC-1118 (no "donor" yeast) and adding the lemon juice step wise, one initially with the sugar, one a few days later when it is fermenting good and the last a day or two later. After experience a stuck fermentation because of too much...

Doing a quick back of the envelope type calculation it looks like it is temperature related... based on densities at 68 vs 65 degrees F, a 6 gallon carboy would decrease in volume by 13.5 ml... or about half an ounce... based on an estimate of the volume in the neck of a carboy that would...

By all means, don't waste it! Split it if necessary into a couple primary buckets. Add water, Add Sugar to get back to desired SG, and warm it up (I did mine at 78F, it liked it)...(mine started "spontaneously" with the yeast that was there once conditions are right) and you can always add a...

I had this same issue and the keys were 1) adding water to existing batch to raise pH to get it fermenting and 2) add lemon in stages after fermentation starts on next batch. Tried both suggestions and they worked on both batches... thanks to @cmason1957 @Johnd and others. The name of the...

@Rembee, going to try the raisins and oak on my next Cab Sav kit. One question... I assume you put the raisins in the primary... but how long do you generally leave them in the must? Thanks.

@NoQuarter, @Handy Andy, I am in the "stinky, not fit to drink" fig wine category... I made one batch and swore not to do it again, but from reading the forum, everyone said "wait and see", "have patience" and it has gotten better... now at 2 years if not good, it's ok. But I would like to do...

Well.... I've tried it twice... got a big grapefruit tree so plenty of juice... both of mine taste a bit like the pith. I tried not to "over juice" the grapefruit and avoid the pith, as well. But I was able to have limited success by checking with the experts on this forum and tried egg white...

If you have a metal shop/fab shop near by it's a pretty easy test to determine what kind of SS it is made of... hand held device (Thermo Fisher) it only takes a couple of seconds for the device to scan the metal. From my understanding 316SS is ok... 304SS not. But I am not a metallurgist...

@CheerfulHeart @pandakatelyn last two DDDB I did with blackberries, I added grape wine (that I had made) I used a 90/10 ratio... 90% DD Blackberry and 10% Cab Sav on one and one a 90/10 DD Blackberry/Pinot Noir.... I like the grape wine in the mix... really adds something to it. I tried other...

@CheerfulHeart sound good. I have juiced 7 quarts of ruby red grapefruits... so if this turns out I will be following your lead... but I may have to cool it rather than heat it! I heard one member say he did a grapefruit wine and it came out very close to a chardonnay... as you say... we shall...

@CheerfulHeart - I was thinking about trying the same thing with fresh squeezed grapefruit juice. Please keep us posted. I was also either going to add some grapefruit zest or grapefruit extract (I did an extract on the zest using grain alcohol) to give it a little more grapefruit flavor. Not...

I use an extra "Cajun Flip-an-Fry" I had hanging around... Heavy duty plastic container/lid and strainer... the "strainer"/separator already in place (original use was for coating fish with flour/cornmeal then shaking cormeal to bottom of container)... put the kmeta solution in the bottom...