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Good luck I am thinking about doing a cherry wine soon tell me how it turns out

Hi Brigitte so far the wine is still cloudy I don't think the 1118 ever got a chance to really get going. Maybe the alcohol was just to high I really don't know. I had a good starter but three days at sg 1.020 tells me it never took. I am going to add a clearing agent today and sit on it for...

Day 19 sg 1.020 temp 76. Hi Brigitte I had the same question. I didn't understand the sugar reference either. Because I am still looking at a sg of 1.020 I decided to stabilize today. I still have enough sugar in the must that back sweetening should not be necessary. Once the wine clears...

Day 17 sg 1.020 temp 76 degrees, I am a little disappointed that my new yeast hasn't kick off very well yet. Perhaps it's for the best if I get no further fermentation that may be a plus. Right now I am sitting on some good amount of sugar in the must. I could add some sorbet to kill off the...

Hi Brigitte it's funny how the pineapple flavor is hanging in there I hope mine become more prominent as it ages my real problem will be how to get the coconut back in play. Take care.

Dy 16 sg 1020 temp 75 degrees nothing to report today

Day 15 sg 1.025 temp 75 degrees. Hi Brigitte the new site takes some getting used to huh. Sorry you have been out of the loop. Wine is doing well, I added the yeast starter I made yesterday and it's slow going. Flavor is still good but losing the coconut. By may calculations I should be...

Day 14 sg 1.030 temp 75 degrees I added the yeast starter I got going yesterday hopefully it will take off and finish the job.

Started a yeast starter to try and kick start my stopped fermentation. I stared out with the wrong yeast.

As the Klingons said "Today is a good day to die" if we are all so lucky to die so well lol

Day 13 no measurements I did however get a yeast starter going with EC 1118. About half way though and looking good. Tomorrow I will start adding the must to it then pitch it into the carboy. Hopefully i can get this to ferment out dry so that I can then use the Pearson square to figure out...

Being a person with a missing leg and a bald head I find your joke to be funny as hell keep it up.

Welcome to forum and enjoy

Cmason1957. Thank you very much for your thoughts. I was wondering about starting a second yeast but didn't want to sound crazy for suggesting it . This is the last time I take someone's advice about yeast without researching it first I don't think the wine store guy knew what I was talking...

Day 12 sg 1.025 temp 75 degrees. Yeast seems to still be struggling I don't think this is going to ferment out dry even though I added nutrients. Racked to secondary and added bentonite. Yeast may still do some work but giving off a over ripe smell so I didn't chance it. Flavors are still...

Johnd I see the problem. On the mobile app those buttons are not where you show them to be. At least not on my phone. Those buttons are located on the far left and they don't do anything on my phone. I will check my computer and see if I can't get things to work that way. Thanks for all...

Day 11 temp 74 sg 1.030 after adding nutrients last night the smell the yeast was producing seem to be gone. Hopefully now the yeast can kick in for the final stretch. I will Rack tomorrow to get the wine off the gross leas tomorrow and put in secondary

Johnd higher up on what page I am having trouble finding the button you are referring to. Thanks for the help

I am new to the forum (June) and I had just gotten used to the old website. Now with the new upgrade I am lost looking for things. Please tell me I am not the only one. I liked to read the old new post list to see where things were with people now I can't find it. Help me navigate!

Hi Brigitte if I can get it down to an sg of 1.020 I will rack it then. I added nutrients and energizer last night hopefully the yeast will pick up today.