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Hi cintipam, Thank you for the video; its very informative!!! and thank you very much for your detailed explanation. I have learned a lot.. My former yeast hasn't got expiration date on it. Fortunately, the new yeast arrived on 7th of June and I sprinkled almost a pack (3 spoons). After a...

Thanks for the reply. Unfortunately, I got rid off all the pulps. I guess I will add acid blend and add the new yeast when I'll get home though E. C. Kraus says "if too much sugar still appears to be the only problem, you can try adding 3 or 4 packs of yeast to the batch to get your wine going...

My cherry must is so sweet and syrupy and the hydrometer hasn't submerged at all. What should I do now? Should I add more water to get rid of that syrupy taste and that sweetness? How could I make a yeast starter to activate the yeast in the must? Should I wait for the new yeast (BIOFERM...

Thank you... I had approximately 3 gallons of must when I had all the pulp in one container. The must got alcoholic smell though the SG is higher than 1.130 (it hasn't dropped). I'm going to wait a few days. Today, I just ordered a dried wine yeast called BIOFERM CHAMP 7gr. It will arrive in a...

I used table (sweet) cherries. I didn't add water. Today, I got rid of the pulps; poured the must into a new vessel. I plunged the hydrometer and I found that the specific gravity is still higher than 1.130. So I've added 3 tsps of wine yeast and stirred once again.. I left the hydrometer inside...

Here's the photo of my cherry must Runningwolf. I've placed the must to a warmer place two days ago. I stirred the must but it is still so sweet. Tomorrow, it will be the 7th day of fermentation. Should I let the must stay in the first fermentation for a while?

Because most of the times I witnessed vigorous fermentation with grapes and oranges. I didn't take a hydrometer reading :? But I hear some noises in the vessel.

Hi all, Last Sunday I've tried to make a wine from 7 kilograms of cherry: 4.53 kgs of sugar 1 tsp of yeast energizer 1 tsp of yeast nutrient 3/4 tsps of pectic enzyme 5 tsps of acid blend At first, I washed the fermentation vessel with potassium bisulfite. After 24 hours I sprinkled the...

Before 12 hours of the yeast, can I add yeast nutrient and yeast energizer at the same time?

Thanks indeed. I'll also try this one...

I personally prefer making orange, cherry and grape wine from Kalecik Karasi (a Turkish wine produced from this grape). Kalecik Karasi grapes are famous for their unique taste, aroma and flavor. How does adding water into the liquid (except grape must) would effect on the alcohol level? for...

I would like things to be clarified in winemaking; What is exactly need to be done in order to rising up the alcohol level... Thank you...

Hi, Julie, a couple of weeks ago I checked the SG of the must and see that the hydrometer was still floating much higher (I found that it has got much density in the juice). By the way, as you didn't mention about adding water so I didn't add water; does this make sense? On the other hand...

Actually I have got a bag of sodium metabisulphite (campden tablets?) in powder form. I am using this in stronger doses with water as an equipment sanitizer. On wikipedia I found that "potassium metabisulphite is chemically very similar to sodium metabisulfite, with which it is sometimes used...

Thank you all. On June, I will make cherry wine. I am getting prepared for the day. I'm going to order Campden Tablets instead of K-Meta on Ebay because there hasn't any results about k-meta. Can I use campden tablets in place of k-meta.

I don't get the phrase "7# of cherries per gallon". Hope I don't bother if I ask a few more questions: 1. What is the purpose of adding K-Meta? 2. I store my pectic enzymes in refrigerator. Is it the right place to keep them?

I am going to make it from fresh fruit.

Hi, I need a simple recipe on cherry wine. Any suggestions would be appreciated.

I racked them and also got the SG readings. As I have two airlock attached bottles: the first one is 0,988 and the other one is close to 0,999. Could you explain what is HS2 means?

The fermentaion is not finished yet. It bubbles every 3 minutes. Does it improve the fermentation process if nutrient is added?