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Over cooked? Not sure what that means. The recipe calls for 6 teaspoons. I haven't even hit that yet. Still brings me to why fermentation has stopped. Looking online it says typical rule of thumb is 2-3lbs of sugar per gallon to hit 14%abv so my must really needs like 15+lbs of sugar to come...

I think I may just need more nutrients. Both buckets have already gotten 4.5 tsps of nutrients.

I started my must on the 28th with 5 campden tablets, but I split the must on the 4th so only 2.5 campden tablets in each bucket. The fermentation started on the 5th. No reduless has been used

K1V-1116 is the yeast I started with. 5.5 gallons. Never got a SG reading before I added sugar. I started with 9lbs and when the SG dropped to 1.010 I added 1.5 lbs

Hmmm, one of the buckets of must seems to have stopped fermentation at 1.020. It's only gotten 10.5lbs of sugar. Surely it hasn't hit max abv% right? My guess is it's stuck or done, what's yalls take? Sorry for this thread to keep dragging on. I'm still learning.

Funny how things change. I can't seem to smell any sulfur smell today 🤷‍♂️. I did add more nutrients to it yesterday, maybe the yeast is less stressed and not emitting anymore odors? I gave both primaries a really good drill mix today, just smells like alcohol. So far 10.5lbs of sugar added and...

I must say I'm not crazy about using that stuff, apparently can poison your wine. I may just dump out this Skeeter pee and do something else. Can't say I'm a fan of Skeeter pee so far!

So does the reduless leave behind stuff at the bottom that I need to avoid picking up during racking over?

How'd you do it @Bossbaby ?

Hmmm, that reduless is interesting stuff. I just did a little research on it. The instructions are kinda confusing though. From my understanding you pre mix the powder with 10x it's weight in water and then add it to your primary and then rack into a carboy after 72 hours? Couldn't I just figure...

Got down to 1.010 sg this morning. Tossed in some sugar and brought both buckets up to 1.030, will be getting more yeast nutrients from the store and will be adding 2 tsps to both buckets. I did notice it sometimes smells sulfuric when I catch wifs of it. Is that from the campden tablets maybe...

Issue: I have taken the tops off my primary days ago to start the fermentation as mentioned from multiple people. Put a beach towel over both. One of my primaries had like 10 dead gnats in it, I threw em out and recovered. Now I see a group of gnats chillin outside the towel. I've heard bugs...

Alright, sitting pretty at 1.030. Fermentation still going! Tomorrow I'll be able to go buy more yeast nutrients from my local home brew store and I'll add a couple tsps to each primary to keep Fermentation going to hopefully reach max abv content. Will be slowly step feeding sugar when I get...

Ugh, the hurdles just keep coming! I checked my SG today and both musts are the same 1.050. So Lon D's recipe calls for 3 more tsps of yeast nutrient and 3/4 tsps of energizer once I get to that SG reading. I got the energizer but only 2 tsps divided between the buckets so 1tsp per bucket. Will...

I see what you're doing there @hounddawg You're basically back sweetening during the fermentation process, therefore when fermentation is complete you don't have to back sweeten it anymore and you've gotten max abv%. Pretty smart.

Now my next concern.. nothing big. But I forgot to get an initial sg of my must before ever adding any sugar. I'm trying to hit 18%abv. How many lbs of sugar total you think it'll take to get me there? My last batch of strawberry wine hit around 19-21% and tasted amazing! People could tell it...

Fermentation has taken off! I did what @hounddawg suggested and split the must. It only took 24hours for the Fermentation to take off. What a learning lesson with this Skeeter pee.

If it is not fermenting by the time I get back to my house tonight I will be splitting the must, adding water and sugar to both and pitching the yeast starter for each

I did Lon D's recipie almost exact except... I did not use a yeast slurry (I wasn't sure what that was) and it took me 9lbs of sugar to get the sg where the recipie called for instead of 6lbs. 64 ozs of lemon juice as said in recipie. Why even add the lemon juice if it's such a beatdown on the...

5.5 gallons of water Only lemon juice @ 64ozs 9lbs of sugar 3 tsps of yeast nutrients 1 tsps of yeast energizer 1.070 sg