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So sorry for you both. It's hard on the ones suffering as well as the family

I agree! It's my safe zone

Thanks Ron. I don't think adding more sorbate after they're already fermenting will do any good. If I find any others, I will place in whatever bottle holds quantity ,stick under airlock and re-ferment. Then I'll add more sorbate and sweetener before re-bottling. I'm hoping the one bottle is...

I'm somewhat a worrier too Pam.I think there's about 1 1/2 dozen tucked away.I actually added the sorbate almost a month before sugar and I make a simple syrup with sorbate as well.I then waited 2 months before bottling. I think I'm going to have to pull them all and check.I'm just curious what...

It was bubbling in the bottle.That's why I poured some into the beaker.It kinda had a smoke to it when I uncorked and then very actively bubbling.Kinda like a soda

should I be concerned about the others?

I opened this wine today and found activity! It's a GC bottled July 2014. I backsweetened to 1.004 for hubby. I added sorbate before sugar.Has gone down to 1.001 I opened 5 others from same batch and found nothing but normal. Why one and not others?

Depending on fruit I use 7-10lbs per gal.Apricots are light in taste like peach. You're fine.I made a blackberry wine using fruit only,no water.It was/is great

I agree with Rocky and just continue monitoring it.It's very likely you got the wrong reading at the start. Is there a chance you added the fruit pak mistakenly to start?

I agree.It should be fine this early in the fermentation stage. kids..ya gotta love em!

That happened to me once.I had my daughter degas and she shredded the inside of my pail. I recommend filtering just to make sure you don't bottle anything unwanted

Sorry,I meant to take pic 40 minutes ago. Rotisserie chicken lol

Welcome to the forum Randy! I'm sure you'll be able to help answer a lot of questions asked here

Hi, welcome to the forum! It took me a while to learn all the terms too.Great bunch of people here with lots of experience so don't be afraid to ask questions.

Wow is an understatement! THAT would keep me home!!

I have found that using 212 yeast takes a day or 2 longer. As John mentioned, check the date on your yeast. Give it a few days if the date is good.

Place your bottles in a cooler filled with powdered dishwasher soap and hottest water available. Allow to soak for 24 hours. They should remove easily. Any residual glue, remove with scouring pad.

As noted below by bkisel, it takes a few days. http://www.winemakingtalk.com/forum/showthread.php?t=49489

You can buy solid rubber bungs of all sizes.Usually a 6 1/2 works on gal. and 1/2 gal's.

I agree with Rocky I would try a taste below the..ew. I would then rack and let it sit at least 2 weeks before tasting again.