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I'm trying to get how and when to use these chemicals. Thanks for the information!

I have been stirring my fermenting wine every day and measuring the SG. Yesterday the SG was 1.000. I took a look last night and there were still a few (very few) bubbles indicating I'm getting close to the end of fermentation and ready to rack to a carboy. If I have been stirring...

I have been looking all over for a #6 solid stopper for a 1 gal. carboy (a gallon jug). The only thing available are lab stoppers and they are not food safe. Know of a source that will fit? Thanks!!

I thought for sure I had probably burned the mix and messed it up. It's nice to have you guys around and being so willing to help. Thank you!!

After stirring yesterday the SG measured 1.042 which sounded good to me. Today has been pretty crappy. I found the sensor for the heater (plastic wrap around) laying on the table and the wine very warm, 87 degrees. I stirred it to try and cool it a bit, but it didn't help much. When I...

I am on my 3rd. day of stirring. The SG now measures 1.100. The 1st. day SG was 1.130. The 1st. day suggested SG is 1.070 to 1.097. Should I continue to stir until the fermentation appears to be done?

Thank you!

One more question. Should I be stirring, as suggested earlier, while it is fermenting?

I have it in a bucket now and the fermentation is doing well. I will add more water to get to suggested SG. Thanks!!

I started a 5 gal. kit of Reisling yesterday and held back on topping off with water in order to leave more space for the oxygen/fermentation. My first measure of SG was 1.130 which sounds high to me. I'm wondering if I should add more water in hopes of bringing the SG down to near where the...

All of this is beginning to come together and make more sense to me. Your insight has been very helpful. I may make a good batch yet!! Thank you!!

Very helpful, thanks! What kind of SG are you looking for when you decide to do the final rack? Do you bottle then or age in a large container?

Thanks for your help and information. What are your thoughts about leaving some room at the top of the primary fermentation container and just covering the container with a cloth until the first rack? Do you use water or a like wine for the first topping off?

Visited with the wine/beer supply guy today. I explained the situation with mason jar taste, but he is a beer guy. He did find a bit of info that I'm not sure about, but I'm going to try it. He suggested I put some Tartar in the mason jar and it would acidic molecules (?) drop to the bottom...

I'm beginning my 4th. week of a 1 gal. kit of Chardonnay. I topped it off with a like wine which gave me more than 1 gal. allowing me to save 1/2 of a qt. mason jar. I think that was after the 14th. day. The original SG was 1.082, on the 14th. day it was 0.993. That was after adding...

I'm beginning my 4th. week of a 1 gal. kit of Chardonnay. I topped it off with a like wine which gave me more than 1 gal. allowing me to save 1/2 of a qt. mason jar. I think that was after the 14th. day. The original SG was 1.082, on the 14th. day it was 0.993. That was after adding...

Patience is IT. I will just wait and see what happens. Thanks for the help!

There may be hope for me. My last attempt at a kit if Cab. Sauvignon turned out, what I thought was horrible, mostly sour. It was a 5 gal. Wine Expert kit. It has been bottled for about a month or two. I even thought about opening each bottle and pouring into a carboy and trying to start all...

So far I have followed instructions to the "T". I topped off using spring water. I've maintained a temperature of 74/75 degrees. I did get the kit off of Amazon so I'm thinking it may have been a little old. My local retailer couldn't find one for me. I don't know if WineExpert has them in...

1 week into a gallon kit of Chardonnay. I'm using a plastic bucket that has almost a 2gal. capacity. According to instructions I topped of to the 1 gal level. That left what seemed like more space than there should have been, but proceeded anyway. I have seen little if any activity in the...