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Thank you very much for your advices, I will take all into account.

Throughout the fermentation process, I racked the must with the siphon 2 times before bottling. I also used the siphon for bottling (I guess I'm not so skilled at it.. :ib ).

Seems like in haste I forgot the very essential facts.

I immediately bottled right after the fermentation is finished.

I immediately bottled the wine when the fermentation is finished. Two of my bottles have the same amount of sediments.

No, there wasn't much stuff floating in the bottles when I first bottled them. But I must say that my bottled wines were cloudy.

It is half a bottle of sediment. It's bottled and it's 6 months old. This is a recycled bottle. I thought that I've squeezed out a substantial amount of pulp. On the other hand, it has got a substantial amount of alcohol: I had 12 bottles of cherry wine. I already consumed 10 bottles.

Hi, I found that it has been formed a huge sediment in my cherry wine. What would I do? Should I get rid off this sediment?

Note: Since Lalvin EC1118 isn't available in my country, I would use Bioferm Champ for this wine. This yeast will work up to 18% alcohol as well. Right from the start, I've been entering 'wine yeast' and the wine equipment seller's website brought me only 'Bioferm Rouge' yeast. But when I enter...

Hi, My cherry wine is finished fermenting at 1.090. It has got a condensed taste, it is drinkable but I also want to mix it with ice cream or adding carbonated soft drink to it. I feel the sweet burn of alcohol flowing down through the throat. It has 5.90% of alcohol. I want to thank you all..

Hi all, I'm living in Ankara, Turkey. In summer the climate rises up to 25-30 centigrades were I live. My wine has been in the secondary fermentation for a month. When I came back from 3 week holiday, I saw that the water in airlock did evaporate. The wine smells fine though. So I filled it...

I won't take risk then. Because the alcohol is already up in my cherry must (1.135 - 1.090 x 131.25 = 5.90 %) and I've already added yeast starter in the secondary. Hope it would take the SG a little bit down. Thanks..

For instance, is it possible to use high alcohol tolerant yeast in the secondary fermentation after the initial yeast has done all it can. On sweet must, if my first yeast doesn't quite drop the gravity far enough could I use high alcohol tolerant yeast to continue the fermentation farther?

Hi, Is it possible to add additional high alcohol tolerant yeast to the secondary fermentation with high SG?

Hi Cintipam, Thank you very much. I've really learned a lot and I appreciate it. I took the reading just before I pitched the yeast starter. The SG was 1.090. But I have a question that bothers me. I still don't hear any fermenting noise from the must. Should I suppose to hear the smacking...

I have an issue with rehydrating the yeast and yeast starter. I searched the web, I searched through this forum on 'how to make a yeast starter', even I glanced through the pages a hundred times. In the end, I've come up with this: I wanted to try making a yeast starter with my remaining yeast...

I want to try making a yeast starter with my remaining yeast. I've been storing my yeast energizer (Crosby & Baker) in the refrigerator for a week. I hope that I am doing the right thing(?) I would rehydrate the yeast in 50 ml warm water for 15 minutes. In the meantime, I would add 2 teaspoons...

In the second technique, can I use a small amount of lemon juice instead of apple juice?

Yesterday I took a specific gravity reading. It has dropped around 1.110. The fermentation is very active. I didn't use the whole pack. Do I use the rest of the pack? I need your insight...

Five days have passed since I added the yeast (Bioferm Rouge 7gr) and the fermentation is on its way sparkling... The reading has moved to 1.125 (excuse me, the SG was higher than 1.130). It seems that the primary fermentation will last until next Tuesday. I guess that my must will stay in the...