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So by that math both my wines are under the 1.4% Residual Sugar?

Hello all, I am needing help converting the residual sugars of a couple of my wines into a percentage instead of mg/L. I am using the Accuvin Residual Sugar Test Kit and it measures in mg/L. I am testing a kit red (Fiero) and my usual Dragons Blood. The Fiero i let ferment all the way down to...

Hydrometer.

Hello all, I Started a Wine Experts Green apple kit on 10/18. This would be the 4th kit I have made from them. All the others turned out great. The moscato i started on 10/26 is doing great, but this one is having troubles. It is stuck at 1.040 SG. OG was 1.110. I waited about 10 days and...

Also. Tested some of this wine last night and my wife loves it. Came out crystal clear and a little over 14.5%. She wants to do another and i was thinking of the Australian kit this time.

Does the reserve kits make more than 6 gallon or just a stronger wine since it has more concentrated juice?

So the directions on the kit just mentions sprinkling the yeast ontop and putting a lid on it till its done. Should i just leave it or should i stir it daily like the other wines i have made?

I was looking at the Australian Chard when i was looking at these. I figured i would try this one first.

8L. I thought they didnt sell the 10L kits anymore

My wife wants me to make her a Chard. I was looking at a wine expert chard kit and while at the wine store I saw a jug of vinters best chardonnay concentrate. Which would be better to use?

Hello all. I have a question about scaling up recipes. Looking at a recipe for one gallon and its calling for 2 tsp acid blend 1 tsp pectic 1 tsp yeast nutrient. I am wanting to do a 6 gallon batch but looking at those ingredients when you raise everything 12 tsp acid blend 6 tsp pectic and...

I am looking to buy a couple 15 gal Curtec drums. Only places i can find online have a minimum order. Anyone have any they are not using anymore. I know i could use trashcans or rubbermaid tubs but I'd really like to have a couple of these.

Hello again friends, I started a batch of Dragons Blood last night and have a question. Only thing different is i did double the fruit. After i mixed the sugar and all the other ingredient's together and before i added the fruit i checked the SG, it was 1.122. Today after i let it sit 24 hours...

So should i add another packet of super kleer after all this or just let it sit awhile?

How much should i add? Im assuming since i need to stir it i should rack it over into a new carboy to get it off the sediment bed then add the pectic and stir it good?

I did the packet 1 first then the packet 2 about 2 hours later. Stirring gently after adding each. Its a cherry berry mix. Dark and tart cherries,strawberries, and blueberries. I have not added in pectic to it. Was just trying to follow the recipe starting out.

I did yes. Did it with a drill mounted rod and I did as you mentioned changing directions every so often.

Did you rack of the compacted lees after the first clearing? Im assuming you did as if you stirred it again you would disturb everything?

Hello again everyone. Working on a batch of dragons blood. Followed the recipe exactly other than using super kleer instead of sparkolloid. Been almost a week and there was a lot drop out of it, it isnt clear like i see in others pictures. Just wondering what could keep it from clearing crystal...