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Sorry it's taken me so long to reply. The s.g. was .998 (I mean its a bit below 1.000). This is yesterday's reading. Anyway, when I attached the airlock again I see that it still keeps on fermenting. Thanks in advance.

I boiled a tea glass of water and poured this water in a flat plate. I waited it to come to 37-38 centigrade. Then I put 1 tea spoon yeast and 1 tea spoon sugar into this water and covered with a thin piece of cloth. Later on, I waited the mixture to swell (approximatelly half an hour). Then I...

Fermentation stuck on the 3rth day I started with 10kilograms of red grapes. The 1st fermentation went well. But it stopped fermenting during the 2nd fermentation. What can I suppose do to start up the fermentation if it stuckes on the 3rth day after the must is racked into a 2nd fermenter...

I'm sorry I forgot to mention that I've already finished fermenting and bottled for 3 months. No, I didn't use any potassium metabisulfite and potassium sorbate during fermentation as I'm new to wine making. Anyway my glass of orange wine became tasty after strawberry juice was added.

After a 3 months of aging the orange wine I’ve made, I found that it is still quite tart as I tasted it yesterday. I added self-made strawberry juice on it. Is it ok to add this kind of thing to srike a balance between acid and sugar?

Thank you very much. By the way, I forgot to say that what I took was the final sg. I hope that it doesn't have much effect on formula. rough2, what I meant was alcohol by volume. Sorry for the mistake... A quick found on SG-Brix conversion table: http://www.fermsoft.com/gravbrix.php

Thanks for that great explaination. It seems to me that it will help me a lot in the future... By the way, I finally got a hydrometer but it doesn't got brix readings. It doesn't got potential alcohol scale either. Once I dipped the hydrometer into the orange juice, I had a specific gravity...

I'm new to wine making and last month I've made grape wine without adding wine yeast. I want to make orange wine. What if I don't use wine yeast during the fermentation process? And what is the role of adding sugar? How does it effect the fermentation process? Thank you.