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I added a 1/4 teaspoon of sugar to the carboy. It reacted like piranhas in the river attacking a pig. Man did that start foaming! It is now bubbling along at 48 seconds between bubbles.:h Going to be a nice wine!

What was your starting Specific Gravity? and what is the current Specific Gravity? This will give you an idea of how much alcohol you have in your must., but go ahead and add the pectic enzyme that was called for in the recipe. Is this a kit wine?

Just one?

Remember, they call them fifths. That is five bottles to the gallon. Five gallons makes twenty-five bottles. You can use your capped bottles for the young wine drinking and corks for those you wish to age longer. For corking you will need a tool to cork the bottles. I find that the double lever...

At any rate, fermentation has started again, which is good. I was worried about this turning out nice. It is now in my office where it is a little warmer. (73 F)and giving a bubble every 1 minutes 10 seconds now. I'll keep an eye on it , let it go to dry.. Thanks, Cmason, for bearing with me,

This morning the airlock shows percolation every two minutes on this wine. Maybe it will pick up and finish. Time is what will tell. It is a waiting game. This could be malolactic fermentation or just a stalled ferment ? Oh, well, I can always start my Peach Chardonnay kit that my wife bought me...

Thanks, Sour grapes. I was going to pitch some neutrient and add a little yeast , but I'll hold off on that . still learning to "wait and see."

I did some research and found that a stalled fermentation could be the problem. I moved this carboy into my office, where it is warmer, and observed tiny bubbles. The airlock showed a slight rise in pressure (bubbled once every ten minutes). To cure this they recommended a yeast nutrient and...

Mine was made from 100 % Welch's juice. your comment makes me wonder if you are right about the white cranberry. Maybe the fizzing is just particular to cranberry juice. Mine never pushes bubbles either. Hmmmm. :a1 Dazed and confused.

This is the label that I use for my Dragons Blood. You are welcome to it. I have made several batches of the Welch's and am always surprised. After six months it is a totally different wine than at 3 months. those are some very nice labels. did you do them on paint 3-D ? Very nice looking...

Thanks , GaDawg. I'll try to keep my hands off it for a while.

Ok, here goes. It fermented out to dry. The SG is .998 and it is in a plastic carboy down in the cellar where the temp is 54 deg. I added 2 oz. of apricot flavor to it on the 7th of March. I stirred the dog out of it for 10 mins at that time with a drill motor and whip. I think the yeast is...

I have been watching this wine for two months now and I have stirred to degas it several times for 5-10 minutes each time. It still has bubbles coming up the sides of the carboy. Taste is a little fizzy. It is not as clear as I would like and I did add finning agent. Anyone out there got...

Thanks Boatboy , I'm fine! Woke up ready to go and now I have to get out and do the first mowing on that south pasture.

It sneaked up on me! ! Now I have to behave. (wife) Nite nite all.

I have brewed several batched of wine and always wondered if it was truly an alcoholic beverage. Mind you, I don't usually drink more than a single glass of wine at evening. I never had any effects , got a buzz or felt different from the wine that I have brewed. Just for curiosities sake, I...

For me , the hardest thing to learn is patience. Let your wine age. Beer is made to drink early, but wine takes a lot longer to become that "Elixir of the Gods". It can be a wonderful thing to produce the fine wine that blesses your tongue, but it does take time. Lower Sg does = drier. But you...

I am SO jealous! Beautiful!

I ferment in my office where the temp is a steady 72 degrees F , then move to the storm cellar (50-55Degrees) when the fermentation slows. Find a place where you can store the must for the primary fermentation.

Sour Grapes, that is a good tip. I'll bet a lot of people didn't know that.! Ringmany, leaving a carboy with headspace is less than desirable, but as the guy said "it will still be okay. Like Scooter68 said. If those are plastic jugs, be certain to handle them as little as possible. The...