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I also started a 2 gallon batch of store bought Apple juice on the same day - exactly the same process and yeast. Again, it is sizzling away. I'm at a loss.

This is Pinot Noir juice concentrate that I bought from homewinery.com. It is 1/2 gallon of concentrate that says that it is enough for 5 gallons. I poured into a sanitized bucket with 5 crushed Campden tablets and 4.5 gallons of water. After 12 hours, I added pectic enzyme. After 12 more...

I have this in an open bucket with a loosely fit cover. I've been stirring it twice a day. Should I try another yeast or have I just blown $35 on this dead juice?

Ok, everything is not fine. The Black Currant is sizzling away - no issues. But the Pinot Noir is doing nothing after six days. SG is 1.080. Acid is 0.6%-ish. I even added a second packet of yeast a few days ago because the SG hadn't changed. No deal. I even hydrated my yeast first to...

The 71B-1122 came with the juice from homewinery.com. I usually use Cote de Blanc for my peach / mango / nectarine wines. I don't know why I reached for the Cote de Blanc. Dumb move. I think that I have "dame bamage" today. Anyway, Tom says here that he likes Cote de Blanc for reds...

Damn! I am making a Pinot Noir and Black Currant from juice concentrate from homewinery.com and I accidently pitched the wrong yeast. I pitched Cote de Blanc instead of the 71B-1122 that I was supposed to use. Should I just let it be? Or should I add the 71B-1122 as well?

Thanks everyone. I sincerely appreciate all of your input. I love my new hobby. I only wish that I could win the lottery so I can retire and do it full time.

I just ordered some juice from homewinery.com and the instructions say to put the juice in a carboy with water and then add yeast - and then add airlock. I have always done my primary fermentation in a bucket because I have read here that yeast needs lots of oxygen to multiply. In addition, I...

Thanks everyone. I'm ready to buy my first ph meter. I love my new hobby.

I've been reading these groups for a while and everyone seems to recommend more fruit than less. So I just bought 20lbs of Nectarines and want to make a batch of Nectarine wine but with no (or an absolutely minimal amount of) water. Does anyone have a recipe?

Thanks all. I will uncork, put back into secondary, and wait. But it's all good. I am really enjoying my new hobby.

I made my first 5 gallon batch of Welch's and bottled after only 8 weeks. Yes, I screwed up. I am learning to be more patient and subsequent batches sit in secondary for six months before I even thinking about bottling. Anyway, whenever I open a bottle of my prematurely bottled Welch's, it...

Distilled water has a SG of 1.000. So how is it that wine can ferment to a SG of less than 1.000? The tables I see online indicate that a SG of 1.000 has almost no sugar. I ask because I am new to wine making and my first batch of Welch's has a SG of 1.000 - yet it is still bubbling.