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Well, I keep thinking I am missing something, not that any way is wrong! The instructions say to remove and discard the fruit pack at 1.000, and then continue to follow the SG for a few days until the SG is stable below 1.000. There's nothing about snapping the lid, ever. The instructions...

Started in on my first DDDB. I used Lalvin 71B for the yeast. My question is, and sorry if this has been discussed before, but I haven't found it, the original recipe calls for finishing fermentation in the primary, then racking. I have always racked my country wines before fermentation ends...

I have found that vodka (and, presumably Everclear) evaporates more quickly than sanitizer in water. It's only a problem if you keep your airlocked jugs in the back of a dark closet, like I do. You have to pull them out to top off more often with alcohol in them.

Thanks!

I worry a little about the very low pH of Star San affecting my pH determinations. Do you think that could be a problem?

It is likely that it's not sulfites at all that cause wine headaches. Rather it is a flavonoid (a good thing, but gives some people headaches) that red wines have and white wines have little or none...

Just did exactly this with lingonberry wine I made that had way more gross lees than I had accounted for. I did not want to dilute with another wine or water (first trial, want to see how it tastes without blending). Had too much headspace and so I added marbles.

I generally add K Campden at the same time I am adding granulated sugar for back sweetening, and sorbate. I rather figure that the Campden will scavenge most if not all the oxygen I am introducing. Is that what others think?

Congrats and welcome!

Wow! Thanks for that information! That absolutely makes sense. Just looked it up and Benzoic acid is an antifungal agent as well as a preservative. Maybe it's a wonder I was able to get it going at all. SG is down to 1.030 today, 6 days after pitching, down from 1.090 (before adding sugar it...

Uggh! Wouldn't start for 4 days so I piled on the nutrient and energizer. Now it's going fine, but none of my previous country wines have needed so much. Guess lingonberries are missing something EC1118 craves.

Here I thought we use potassium Campden instead of Sodium Campden just to avoid a salty flavor.

Thanks so much!

Bringing this one back for a couple of questions. My wife is first generation Swedish and loves lingon. I am getting some freeze dried berries to try. This is because it seems to me that freeze drying will be the most like fresh, when reconstituted. At least that's what I think. I want to...

Yeast likes oxygen at this stage. Don't be afraid to stir it several times a day!

I'll just 2nd the yeast nutrient suggestion. A lot of "fruits" (rhubarb isn't exactly a fruit, of course) don't have everything a yeast needs, unlike grapes. I add nutrient to all of my fruit wine musts. Doesn't hurt and sometimes I will even have to double dose. I am absolutely delighted with...

Welcome! You will get great advice here!

Welcome!

Just so! It wasn't convenient for me to rack this morning when the SG dropped so quickly to 1.011, but I went ahead this afternoon and it's in the carboy at 1.006 and still going strong. Maybe for this I did want to wait to keep it from foaming over in the carboy. The pH was vacillating between...

Thank you so much for asking! Well, for fear of cooking the wine, I turned off the hot pad yesterday AM, and watched the temperature during the day. The must continued vigorous bubbling that looked completely normal to me. The temperature gradually dropped from 92F to 79F over 12 hours. Things...