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Hi all, Si here's an update. My wine has been in my secondary fermenter for about 6 weeks. I can't say exactly when the bubbles stopped, but it's definitely not bubbling any more, so I thought it would be ready for bottling. I just tested the SG and it's around 1.015. I made sure that there...

Thanks @salcoco, but I've got a bunch of LC-1118 already. I will keep your suggestion in mind when I need to buy more yeast, though.

Hi all, I'm getting ready to start a 5 gallon batch of peach wine. I'm using Lavlin EC-1118 yeast. Any pointers, tips, or tricks would be greatly appreciated. 😊 Thanks!

There is very little sediment at the bottom, and the wine has cleared up considerably. And as of right now, there are still tiny, tiny bubbles floating up. I think I'm just going to let things go on the way they are for another week or so before doing anything, unless something drastic happens.

So, here's an update: I racked my wine into another jug (shortly after the above post) before topping it up because there was something gray floating on top. At first I was afraid it was mold, but after looking more closely, I wasn't sure. Anyway, like I said, I racked it, topped it up with...

It's been just over a week since I racked my wine to my secondary. It seems to be doing OK. Tiny bubbles slowly streaming to the top. I've included a link to a short video of activity. https://photos.app.goo.gl/rrVoD1WQPDHiWQUY9 However, there doesn't appear to be any movement in my airlock...

I just started my very first batch of wine about two weeks ago. I'm making a peach wine using Lavlin EC-1118 yeast. I did my primary fermentation in a 1 gallon carboy, and my airlock was bubbling about once per second by the second day. It was still bubbling every few seconds yesterday. I...

Also, another question for the more experienced: how's my headspace? Should I have topped up more?

Sorry for the double post. When I posted the first time, my reply showed up in a pop-up. I didn't think that it posted (plus, I saw a small typo, which I fixed), so I hit post again.

LOL I'll not tellin'! But I did sleep really well last night. 😉

Thanks! I think it's darker than it would've been because I had frozen my peaches before making the wine. I had more fresh peaches than I could use at the time, so I cut them down and tossed them inn the freezer. The fruit darkened after I thawed it, but I think it gave the wine a nice...

Thanks! I think it's darker than it would've been because I had frozen my peaches before making the wine. I had more fresh peaches than I could use at the time, so I cut them down and tossed them inn the freezer. The fruit darkened after I thawed it, but I think it gave the wine I deep, rich...

Racked my wine off into secondary, and topped it off with some white zin to fill the headspace. There's a fine dusting of sediment on the bottom, now, but not the sand dunes that were in the primary. I'm not seeing the tiny bubbles in the wine that I was seeing in the primary, but I do see...

Thanks @winemaker81 and @KCCam. My wine is currently at a slow fizz, so I think I will move it to my secondary tonight, top it up with some white zin, and get it back under an airlock. Little by little, this is all starting to sink in. I'll start my next batch in a bucket as recommended...

Hi @KCCam, Just so I understand, in this case, are you saying that the SG doesn't matter, or moving to secondary doesn't matter? I want to rack to secondary because I have a thick layer of sediment in my primary, and I want to do this right. 😊

Hi @Bossbaby. I tried that, but because I had already pulled and discarded a sample (before joining WMT), the hydrometer touches the bottom of my carboy. Things will be easier next time around with the bigger carboys.

No problem, @winemaker81, I've got several 5 gallon carboys waiting in the wings. I just started with the 1 gallon because this is my first attempt at making wine, and I wanted to start small to get a feel for the process. The fermtech will definitely come in handy in the future. 😊

So, it's day 16, and I got my fermtech wine thief and hydrometer, and what do you know, I won't fit in my 1 gallon carboy. 😄 So, I pulled out my siphon and graduated cylinder to take my reading. SG is now down to 1.021, and wine is still slowly bubbling along. I'm trying to decide if I should...

TY. I'm going for the Portuguese, as well.

I'm glad I read this thread. I actually have the double arm corker in my shipping cart. I think I'll replace it with a floor corker for sure. 😊