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Waiting for it to arrive and will treat the moment it does.

I am going to switch to Fermaid K. Thanks for the information. As for stirring must twice a day, that is one rule that I learned early on from these forums. I forgot to stir one morning before work so I had my neighbor go to my house in a snowstorm to stir my wine! I will let you know...

Sorry, DAP is yeast nutrient. Will do. Just ordered some reduces as well.

I did split my nutrient dose into two batches. I even added more nutrient after the smell would not go away. What is "DAP"?

I started a blackberry wine from homewinery.com. Always had good luck with their stuff and everyone has been raving about their blackberry so it was next on my list. Started with SG of 1.075. I am doing primary in a bucket. All was going well - and then I started getting the rotten egg...

Yes, I saw this same video. I don't recommend doing this as those pumps are not designed for this purpose and will burn out in short order. (My wife is still mad at me for ruining hers.) Either stir vigorously, let it happen naturally by letting it sit for a year or so, or buy an All-In-One...

Yeah, except for my knee. :-)

After letting it sit for a week, my wife and I tried it before figuring out how to blend it. Turns out, it is now just fine. Learned a valuable lesson - try it, sweeten a little if necessary, let sit for a week or so, try it again, repeat if necessary.

Blending it is. I'll let you know how it turns out. Thanks everyone.

I bought some black currant and Pinot noir from homewinery.com and made 5 gallons of each. I also bought a pint of each extra to sweeten. After fermentation was done and I added potassium sorbate, I added the whole pint of extra to sweeten. I have no idea why I didn't add a little at a time...

I have yet to find a label which couldn't easily be removed by soaking for a few hours in hot water, scraping with a knife, and then washing with hot water / dish soap / steel wool pad to remove residual glue. It's actually quicker than it sounds. I'm hesitant to use harsher chemicals because...

My uncle's neighbor has a mulberry tree and said that i could take as much as i wanted. i'm new to wine making so i took just 6lbs and used this recipe to make 1 gallon. Great deep flavor after 6 months. Can't wait to see how this will be after a year. I'll be picking 36lbs this summer!

I'm new to wine making - been doing it less than a year. However, I've been fermenting a gallon of everything that I can get my hands on and leaving it to bulk age. When it came time to degas, I figured that I would first try the cheap route and bought a brake bleeder. I spent all day...

Ah, found what I was looking for: http://www.winemakingtalk.com/forum/f6/adjusting-acid-ta-35863/ "Try a little of potassium bicarbonate. It foams up violently though. Put your dose into am empty carboy and rack the wine slowly onto it. You'll understand why when you do it."

I want to reduce the acid in my cranberry / blueberry / pomegranate wine that I made from frozen concentrate. I was going to add potassium bicarbonate and then cold stabilize. Never done this before. Is there a specific way to add the potassium bicarbonate or should I just scoop it in and...

I added both. Is the difference between bottling in smaller bottles with a cork and just putting a rubber stopper on the fermentation vessel after adding Sorbate and Potassium Metabisulfite?

Bulk Aging I have a 1-gallon batch that I have cleared, de-gassed, and added potassium sorbate. I was going to bottle it, but am running low on bottles. Can I just put a rubber stopper (no airlock) in the top instead of bottling.

Ok, I gently sprinkled my acclimated yeast starter on top yesterday but did not stir it. I was too nervous to stir it until this morning. But when I did, it fizzed very nicely - almost like it was wishing me good morning. :-) We have ignition and liftoff! Thanks everyone.

Ok, I put together a yeast starter. It was happily fizzing away in 30 minutes. Yeast is good. Check. Next I added about 2 cups of the Pinot Noir juice. After 30 minutes, fizzing continues. Nice. Yeast seem to be happy and, more importantly, alive. Now, should I just add this to the...

My first batch was Welch's grape juice. Not bad at all. My second batch was made from cherries - wow! All I can say is that you should keep reading these forums as they are a wealth of insight.