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This is what it looks like right now. I should get the wine off of this sediment now, right?

So it has been 5 days since I checked the gravity. It is still in the same position. Should I now rack again, add k-meta, and then wait 3-4 months and then rack again, also adding more k-meta at that time?

Oh no...so sorry to hear that!

I got the airlock and bungs to stay in the gallon jugs...still trying to figure out how to get an airtight seal on the half gallon jar. Put masking tape around the threads, left on the rubber gasket, but still not airtight... I am at a loss..

I found a rubber gasket that fit perfectly inside the lid. Worked for a short time...but have to figure something out...

Not sure the white lid is airtight though...

Ok, got them in and figured out what to do with the half gallon...lol.

...bungs....

I can't get the bugs to stay in the bugs.....uuuggg...any advice??

So I have 2 and maybe a half gallon...what do I do with the half gallon?

I just racked for the first time! The SG reading is at .996. There is a lot of pulp at the bottom of the bucket, so I did not get all the wine. Should I strain it to get more out? I know that some of the sludge got into the carboy. I plan to rack to one gallon jugs, since my carboy is too big...

I have home canned dark muscadine juice. I have a 5 gal bucket, 6 gal carboy, 4- 1 gal jars, a siphon, hydrometer, tube to test SG, bungs, yeast, yeast nutrient. Ordered k-meta....

So much to read... I just need to know what I do next.... I am getting ready to take an SG reading and will post back. No idea about ph....trying to read up on it....

Thanks! Was just reading on ph levels and do not have anything to test with... was getting ready to check the SG reading this evening...

New to the forum and to wine making. Hoping to find lots of answers and some help along the way!

Sorry! New to a forum...not sure how it works....

1.170...the hydrometer touched the bottom of the bucket before I added the sugar, and this number is what I got after adding it.

I thought that is what SG meant, but wanted to be sure. I may add sugar to back sweeten, but not sure yet. I added sugar initially, when I first started, so it might be fine. I did do an initial SG when I started, so I have the starting #. If I do not add any more sugar, then I only need to put...

Ok, so what is the difference between potassium sorbate and metabisulphite s orbate? And what does SG mean? Thanks!

Great, will see what I can find. On a side note, this is pure juice. No water added. Do I need to add water to the juice at all? Thought if so, it might solve my problem, but don't want to dilute my wine if I should not add the water(filtered of course)... Thank you for the help!