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Thanks guys. i really appreciate the advice and will use it.

5 gallon batch smells ok and taste high alcohol. SG-1.020. 3 gallon batch smells ok and taste good and sweet. SG-1.100. 3 gallon batch seems to be ok. Can I do anything to get the high alcohol taste out of the 5 gallon batch? Maybe put half of it in another vessel and add water?

i will check hydrometer when i get home tonight in water. i will also take new SG reading. and do a smell and taste test again and let you know the results.

The wine now is a hazy peach color.

i had about 3 gallons of juice, added 1 gallon of water and sugar and yeast.

i think i actually put about 12 lbs in it because i couldn't get the whole 15 lbs because the carboy was full.

no. 3 lbs sugar per gallon. no SG reading before adding sugar.

i used wine yeast i bought at a brew store. 18% or something. came in a red package.

The temp was probally close to 75 to 80 degrees. It smells ok and taste ok. i agree i should have added yeast and sugar to the fermenter. i will know better next time. Unfortunately it will be next September before i have scuppernogs again.

No sir. i put the juice from the fermenter in the carboy and then added yeast and sugar. From the reactions i am getting that must not be correct. Here is the recipe i used. Crush grapes and put in bucket for 9 days. i put cheescloth over bucket to keep gnats out. Strain off juice and put in...

What is puttied? What is your procedure?

Yes sir.

The reason I did it this way is because this is the way a wine recipe I found online said to do it. I am a novice. I have made wine in the past by crushing muscadines and putting juice straight in the carboy along with sugar and yeast topped off with water. Wine turned out ok. I’m just trying to...

From a hydrometer yes sir. Yes the first numbers was before fermentation began. It fizzled and worked vigorously for about a week and now it has slowed down but still putting out a bubble through the check valve on top. The 2nd reading of numbers were taken today.

Crushed muscadine grapes went in the fermenter bucket for 9 days and then strained and put in carboy with sugar and yeast. Thanks.

I have a 3 gallon batch of wine whose numbers were this straight out of the fermenter bucket before adding sugar and yeast. SG-1.010, Sugar 2.5 %, potential alcohol 2.5. %. After adding yeast and sugar 1 week later the numbers are-SG-1.090, Sugar 25%, potential Alcohol 13%. Do these numbers look...

Could some of y’all pros give me some advice? I have a 5 gal batch that when taken out of fermenter and put in carboy the readings were-SG-1.050, % sugar-13 %, Alcohol protential 6%. Now after adding yeast and 2 weeks later the numbers are-SG-1.030, sugar 7 %, Alcohol protential 5%. Do these...

My SG is at 1.090. Sugar percentage is 20%. Alcohol potential is13%.

Thank you very much for the advice! I have made a couple batches of wine in the past by just putting juice in carboy and adding yeast and sugar and not touching it for 3-4 months. Got lucky on one and it turned out ok, not so much on the other one. I am trying to learn now the proper scientific...

Thanks. Yes it was fermented in a warm room and it was smelling high! Wife wanted it out of the house! Lol! I stirred it everyday while fermenting. I had found a recipe for making wine that called for 3 lbs sugar per gallon of liquid. I didn’t know to heat it up, I just poured it in the carboy...