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Thanks! I did use EC-1118 yeast, but I am guessing it is done anyway. I think I will likely rack it within the next couple of days. I will need to bottle the wine right at the first of the year, due to traveling from the first part of January to mid-March. I can keep it in the secondary until...

Ok Experts: I need more help with this pear wine. I removed the fruit a week ago. I then started taking SG readings every couple of days. The wine seems to be stuck at 1.019. The wine started at 1.140, so I believe that means that it has high alcohol content. I tasted the wine, and it is really...

@winemaker81 Lol! I am not exactly sure what Skeeter Pee tastes like, but it sounds real appetizing. Thanks for the info. I am really enjoying doing this, even though this is only my second try.

Thanks for the continued feedback. I am sure I will use all of this good info either now or on future batches. The pear wine is actually tasting pretty decent. It has very subtle pear flavor so far, but has a high alcohol taste. I am shooting for dry and subtle, so we will see how it ends up.

Thank you folks for great advice. I don't know the exact weight of the pears, but if it helps, the bag with the fruit is approximately the size of a soccer ball (real helpful, right?). Based on the responses, I think I will start a small batch of apple wine from juice that I already have on...

For my first batch of wine I used juice. For my second batch, I am in process of using pears in a proper nylon bag. I am nearing the end of primary, and will be racking possibly in a few days. I am using a 6-gallon primary bucket, and will be racking into a 6-gallon glass carboy. I am assuming...

@winemaker81, Thank you for this info.

winemaker81 Ok, so I ordered the EC-1118 and nutrient. I followed your procedure for preparing the yeast, and then put it into the SF where the wine has been racked. At the time of racking, I added Camden tablets. So, as I recall, the yeast needed oxygen in the PF, but not in the SF. But, if I...

Thanks again, winemaker81!

Got it. Thanks!

So I merely add the EC-1118 and nothing else? Thanks.

You sir are a genius!

Thank you for the responses. - I used Red Star Premier Classique yeast. 2 packets for the 6 gallon batch. - I racked to SF glass carboy yesterday. - The wine tastes way better than I thought it might, but I can tell it is very immature. I like extremely dry wine with tongue-grabbing tannins...

Hopefully K-meta is the same as Campden tablets, because that is what I used 24 hours prior to adding yeast, and that is what I have on hand. I plan on adding 5 tablets to the newly racked wine (6 gallons) and then degass immediately after racking. I made oak sawdust and added it with the yeast...

Thank you ChuckD!

Hi, I'm new to this forum, and new to wine making. I am doing a 6 gallon grape juice batch. I started with 27 Brix and 1.115 SG. Yeast was added on 7-17-22. Primary has continued with the bubbles slowing down to now around 26 seconds between. I measured today and and got a 3 Brix and 1.014 SG...