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Just to clarify things: I’ve added way much sugar (1.140 sg) into this lemon juiced and yeast nutriented water free red wine grape must solution; I put yeast starter of 15% alcohol tolerated yeast. The airlock cycling has subsided for a few days. Thank you so much for the replies 🙂

I checked the reading of my 5 liters of grape must yesterday. The reading was 0.991. Then I racked it into secondary. Today it keeps bubbling every 3 seconds and I can hear the fizzling sound as I get too close just like the s.g. is 1.020

After 7 days, I put the Kalecik Karası grape must into secondary vessel at 0.991 s.g. The beginning s.g. was 1.140. Still I could see the last bubbles🙂 and now that I can wait to see it clear🙂

I am making wine from Kalecik Karasi grape wine with 15% tolerant wine yeast. I add sugar to 1.140 s.g., 1 lemon juice, 1 spoon of yeast nutrient. It’s fermenting at its peak (I prepared yeast starter and added 2 hours after.)

You may not stay strict to the recipe as I did. For instance, you can use different brand of wine yeast or you can use a lemon juice instead of citric acid. Good luck 😊

I tried the following recipe: COFFEE WINE ½ lb freshly ground coffee 2½ lbs dark brown sugar 1½ tsp citric acid ¼ tsp tannin 7½ pts water 1 tsp yeast nutrient Sauterne wine yeast Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir...

On September there will be a lot of wild strawberries over here and I’m considering on making wine out of wild strawberries. Then I consider if the wild strawberries serve enough liquid to make wine. Seems like I would gather as many wild strawberries. I took note of this simple recipe. Thank...

Can I get enough must from wild strawberries?

The balance of alcohol and taste of my bing cherry wine turns out great. I don’t feel the harsh taste of alcohol while drinking. The first few days I also think that it was like medicine though It is more drinkable now (the medicine taste has vanished). I guess I lost some yeast colony during...

They sent me in a middle sized box amongst with hydrometer, test tube and airlock in a neat placement. Then I kept the yeast in the refrigerator for a few weeks. Now I remember when I added the yeast starter into the must, almost 1 liter of the must foamed out of the primary. I guess I lost a...

Thank you for your explanatory reply; it would be very helpful on my next wine. I used Vinoferm: Bioferm Rouge 15% tolerant wine yeast. It’s the first time I tried this yeast. I will try to get EC-1118 in Turkey.

I’ve made wine from bing cherry and used 15% tolerant wine yeast. The room temperature is 26 over here. I didn’t add yeast nutrient. I just added yeast starter after an hour.

After 10 days the reading still reads 1.040 sg. The starting sg was 1.120 (10.50% ABV) I racked and pulled off the gross lees. Thanks so much...🙂

So is it better not to touch the rubber until the day I’ll take the sg reading? My must is on secondary... I will take the reading on 22th of July. I just forgot carbon dioxide is the protection of the fermenting must 😐

Just wondering if I push the airlock attached rubber in a bit to help the carbon dioxide get out through the airlock, because the bubbling really slowed down.

Coffee wine: totally coffee (Tchibo) and wine (14% ABV).

Hi Bhushan, remember to add pectic enzymes and after you mash it if the must is still concentrated add 1 liter of water. This way, you probably will get what you want. Good luck 👍

On 8th day of July I took it to the secondary at 1.040 sg.

I am at my summer resort. I never thought of making wine over here🙂 Two weeks ago I ordered two 15% ABV tolerant wine yeasts and a hydrometer. I will be racking by SG. I was thinking of making wine from mulberry or blackberry. One day I came across to bing cherries at bazaar.

I am on the 7th day of primary fermentation. Tomorrow I will put it into secondary. Mine smells like typical wine by now. I’ll post how mine is going to turn out.