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So if my current yeast pitch doesn't take off, I'd like to know yalls full proof-of-concept plan

Last night I pitched another yeast starter at 11pm (I had a long work day). Just checked it at 10am. SG reads the same 1.070. Here's a reading of the acid. Not sure how accurate these paper straps are but still looks like a 3.6 to me. Hopefully it takes off in the next 12-24 hours or else I'll...

K1- V1116 I even did a heavy starter by using 2 packs

72 hours and still nothing! I'm hoping overnight this puppy kicks in but it doesn't look hopeful 😩 I guess tomorrow I'll be dropping in another yeast starter if she doesn't go

Valid point, one thing I am 100% on is the water wasn't too hot. My water heater gets hot, but not like that. I'm wondering if it wasn't hot enough, yet it seemed to be cultivating like crazy in my starter glass

Oh, okay. I had heard that too much sugar can cause a stall. Not gonna lie I thought I was a "dry drinker" so to speak, but after my first batch that you and a bunch of other veterans in this site helped me out with i've found I'm a hot wine sweet tooth, lol.

Good deal. Does putting that much yest in effect taste? Obviously I'll do it to save my batch, but just wondering what the effects would be from a delayed batch or multiple yeast drops.

I have seen people say that Skeeter pee usually takes longer for the fermentation to take off. I hope that's all it is. Lon D's recipe did call for 7 cups of sugar and an sg of 1.070. It took me 9 cups of sugar to get that sg reading so if fermentation doesn't start I would assume it could...

I edited my post and added the sg and acid. I did not put all 5he lemon juice in. Acidity is sitting at 3.6 right now

I started a batch of Lon D's Skeeter Pee and I think I may have messed up the yeast starter because it's been 48 hours and there's no sign of fermentation in my primary. I did not have this problem with my 1st batch which was a strawberry wine. When I made my yeast starter I just added half a...

I just want my wine to taste like the fruit as much as possible. I don't want water wine with a hint of fruit so to speak

I wanted to do a dragrons blood, but it only calls for like 30lbs of fruit and the rest water where I'd like to do all fruit

This will probably be a quickly answered thread. My first batch was strawberry wine wich came out far past expectations. It tasted wonderful. So for the strawberry wine I used almost all strawberries and only like a gallon of water to make this batch and I had to add an acid blend to get the...

Siphoning the individual bottles sounds like my best bet. But where do you get an auto siphon that small? Lol. Mine is made for a carboy, definitely wouldn't fit in a 750ml. I looked online with no luck...

Ugh, super annoyed after bottling yesterday. After bottling and letting them sit for a day every bottle has a small amount of this kind of slush at the bottom. I do feel I've given proper time and amount of racks including using the sparkalloid that all the lee's definitely dropped out, but I...

Great info. I will say the color is exactly as you say. It's a clear orangish looking color. I would actually like to make it a little more red. What would you add product/brand?

Great info @Scooter68 . So 6-12 months after bottling is a good drinking point, got it. And how long is the shelf life though?

Wow, I'm so grateful I found this website/forum. An associate of mine has been doing this for a while now and I noticed his way was very rudimentary so I was really searching for the best way to make it the best! It took me a lot and I found this site and knew instantly I found the right place...

Okay, well what's 2 more weeks of waiting then. I'll just wait till the 3 months, add the sorbate, kmetta and backsweeten to taste. I'll post picture results of final product. Thanks for the help!

It would be 2 weeks shy of 3 months so I'd assume maybe just 1 less campden tablet