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The last few batches I've made (grapes and juice) finished out at around 1.000. I never add sugar or more yeast, just figured the process was done. I racked off lees added some K-Meta and let it age. The alcohol level has always been more than enough.

Thanks Sour-Grapes (Paul)........I didn't "step feed" this batch of Sangio (juice). However the instructions on the Wyeast Wine Nutrient Blend I have calls for 1/2 tsp per gallon. That said and based on the above "Normal dosage of nutrient" recommendation of 1 tsp per gallon what's your thought...

No kit(s).......been using it in grapes must and in juice. This batch happens to be in juice.

I've been using 71B-1122 on reds lately. It started out strong, now has slowed down. Hence the question about adding more nutrients.....thought maybe it needed a little food.

Some of the guys I make wine with (from grapes) never use K-Meta through the entire process, some won't rack after secondary until a month or so before they bottle....never had an issue.

Is there ever a reason to add additional yeast nutrients during primary? I added some when I pitched....just wondering if anyone ever adds more, if so why?

I had a white semi-sweet Jalapeno a month or so ago at Galena Wine Company in Geneva, IL.......LOVED IT. Sweet with a nice kick......

My Cab from grapes sat for three weeks after pressing. I just racked this weekend....it also had an "off smell" to it......typically not the norm for me. I gave it a vigorous racking, this morn it smelled normal.

Although not from kits I've been saving 1-2 bottles from every batch for the past 10-12 years. I keep them in my private cellar......boxes in my basement. I have 30 plus stashed.

Lot's of good advise here.....but for Pete's sake don't toss it! I think we all over think these situations. I'd rack and let it sit for a few weeks if not more...maybe under warmer conditions will help, maybe not. Even if it doesn't go completely dry it might turn out to be a sweet(er), less...

I agree......they are pretty bad this year. I racked mine this weekend (pressed three weeks ago) and used a screen in my funnel......unbelievable amount of little buggers in there. Has anyone ever mentioned whether they do anything to the taste?

I agree......store bought yeast is the way to go. Although I don't use any k-meta prior to pitching.....I just let the wild and store bought yeast fight it out. I think store bought wins, but how do you really know for sure?

I've never used 71B 1122 for a fruit, just reds. If you're going through the process again maybe try a different yeast too. Someone will help with a good fruit yeast option.

Looks like dinner to me.......

Sounds like a plan.............thanks.

My guess is the temp.......

Just curious to know how many stir during primary fermentation and if so how often?

Hi, quick question.......I just picked up (another) bucket of wine juice, a Petite Sarah. The past few bucket I've fermented came out a little lack luster in terms of body. I'm just wondering what I can add to it to give it more body?

Did you check the specific gravity? That's really the only way you can determine whether it's done fermenting, not by the water level in the air locks. If the SG is at 1.000 or lower and stays that level for a few days you are more than likely finished fermenting. Also, wine will not...

My basement temps around 65F......any idea on how to lower the temp, maybe an ice chest with chiller water and some ice?