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Maybe the seal on the primary is just not as good as it used to be. If it has an O ring, it probably lost some mojo in storage. If no O ring, then I wouldn’t expect a tight seal anyway.

Thanks, I added a small amount of DAP and Fermaid O before I read Joe’s post. I probably would have racked and waited otherwise. The good news is the must smells like roses again. Sweet and fruity, much better!! I know several of these MV Cherie Merlots have been started recently, wondering...

I don’t yet understand TA, I rely on the PH meter but need to learn. From my basic understanding of how acid blend works to lower PH, I think I used about the right amount although it did seeem like a lot at the time. The meter continues to read 3.6 after a fresh calibration. I added a...

I checked the lemon juice and it does contain sodium benzoate, as well as sodium bisulfate. Could such a small amount make about 1.5 gallons leathal to yeast? I really appreciate the help getting to the bottom of this.

I must be missing something.

My biggest fear is that I added too much acid blend and have created a solution that is too acidic for the yeast. I am using a calibrated Hanna PH Checker. But admit that there is a lot I don’t know about wine making.

I measure the specific gravity with with my hydrometer in the large plastic test tube made for it. I remove about 3 oz of must with a sanitized wine thief and add it to the tube. This stuff is definitely not fermenting. The bucket is perfectly still, no bubbles, no foam, no nothing- we’ll...

Yes H2S, sulfur smell. Thanks for the correction I will edit my post for clarity. I used the included RC212. I have had this smell befor while using 212 and have fixed it with nutrients but thought that this kit should have all the necessary nutrients included, so I am reluctant to monkey...

(4) Juice- Biotta Elderberry Juice Ingredients- elderberry juice Elderflower infusion Agave nectar Three cups cane sugar and 3tsp lemon juice to make a simple syrup. Commercial Spring Water to OG of 1.090 1tsp Fermex 1/8 tsp DAP 5 tsp...

I’m pretty sure “unfermentable” is not a word but I’m having that problem right now. I decided to make a small batch of elderberry wine before committing to a larger stock. I bought several bottles of Elderberry juice from the local grocery store and proceeded to make a simple fruit wine...

My Cherie Merlot is on day 3 and developing a sour smell. Slight sulfur/egg smell, not bad but definitely noticeable. OG was 1.096, current SG 1.060. Everything was done by instructions - to the letter. Fermenting room is 68f, temp of must is 71f. Recommendations?

I love a story with a happy ending!

Well, my SG crept up and the mix was looking a little thin so I added another 2 bottles of this fabulous liquid + acid blend.

Thanks for the reply. I have another 17 ounce bottle that I think I will add to top up after the first rack. To make it out of a full gallon of juice at almost $8.00 per bottle was just too much to spend on this little experiment. I used 4 cups of sugar, 3tsp of lemon juice and 1.5tsp of acid...

I am going to try to make a one gallon batch from 100% elderberry juice. Do you think that 34 ounces of juice (not concentrate) will be sufficient to pull this off? The SG of the juice is 1.060 right out of the bottle. Planning on using simple syrup to raise to 1.090, or maybe apple or pear...

I couldn’t stand it anymore and order two Cherie Merlots, ya’all are such enablers!

Looking for pictures of your commercial style brew room. I like stainless counters & sinks and simple, easy to clean surfaces. Please post away, be an enabler! Thank you!

In to follow your ginger mead, sounds awesome!

I’m in for a try!