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ok. I used a sachet of yeast given to me by the shopowner for strawberry. He had 6-7 different kinds. I put in yeast nutrient. The temperature is 21C in the room at all times. When it stopped after 14 days i tasted it and it was unfruity, no sugar taste with 2/3 of a normal wine strength of...

the hydrometer says 1020

Ok the fermentation has stopped. My conclusion is that it is because there is no sugar left..since it is a taste of alcohol with no sugar. So it stopped after 13 days fermentation. Its now starting again due to the fpack I added 1 bubble per minute so far. Next time I will ferment with all the...

OK I opened it up and discovered that a layer of spongey foam was on top. I concluded this was the yeast So anyway I took out a sample of the wine.. I dont have a hydrometer yet..it tastes 2/3 of the alcoholic strength it needs to be. and not very sweet. Basically I broke the spongy surface to...

Ok my wine fermented 10 days and now it is one bubble of the airlock per minute ..my friend is saying the fermentation is stuck but he hasnt done brewing in a long time. What do you guys think? thanks

I dunno how I could have put more strawberries in it was so thick the liquid already! How do you strain 36 lbs in 5 gallons?

strawberry I already put it through the mesh bag exposing it to a lot of air hence why I wasasking for future how to avoid that. Its cos it was so thick and syrupy that it took a long time to strain. If I had left it to strain it would never have gone through the cloth hence me wondering if...

It is a C J Berry recipe but the thing is his quanities are per gallon of water so when you add all the stuff its more than a gallon of wine. The room temperature is 21C

Ok I put in 12lb/6kg strawberries 12lb/6kg sugar 5 teaspoon citric acid 5 teaspoon tannin nutrient and yeast 1 litre white grape juice (cos not enough fruit) Then enough water to bring to 6 gallons. After 24 hours fermenting the airlock is currently bubbling 13 times per minute

My questions are: 1) When is the vinegar infection a danger? Basically I mixed strawberries with water and sugar and when it came to straining off the fruit pulp because of the thick syrupy nautre of strawberries the whole event was very unsterile and took a long time with lots of air...