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Oh. If anyone asks. I do have 4.0 and 8.0 solutions to calibrate the meter and I know how to use them 😂

valid questions although the answer is very simple. I know measuring wine that contains alcohol already with refractometer would not be accurate. I have 4 hydrometers ( they break easily) all glass and never had any problem with accuracy. 0.001, 0.002 would be normal but nothing larger. Ph is...

The wine is made using 2 gallons Colomafrozen concentrate. Per my previous posts and answers from several users I concluded that my dilution was not optimal. I didn't add any sugar and didn't follow the dilution rate suggested on their website. It's a different subject. The wine doesn't have any...

Thanks a lot. I will need to think about those options. I was just afraid that leaving a wine at a low ABV for a few weeks can harm it. The fermentation temperature was constant 71.5 F. I recently racked it and moved to a storage room where temperature is around 60.

Great idea. Thanks.

I did it already and it didn't help. EC-1118 overnight, extra nutrients, introducing more oxygen. It didn't help. Wine is really tarty. If it was a berry wine for instance at 1.030 you would definitely notice a lot of sugar but not here.

I have Everclear but my question was when.

I've made a Tart Cherry wine which stuck at 1.030 and the current ABV is only 9.1%. It's still not clear but I'm afraid keeping wine at this low ABV may be risky. It's topped off and resting but I was thinking I should fortify it to the final ABV, around 14.5% and then let it sit and clear. BTW...

I’m still in the clearing stage so I’m not sure if I can use oak now or I need to wait until the wine is completely clear. I will try to use very tiny amount, maybe less than 1/2oz.

I’ve made a cranberry wine long time ago with fresh cranberries and I didn’t have a ph meter. The must didn’t wNt to ferment until I devised the must in two buckets and add water that increased ph. The wine is still very acidic. I have a few bottles left and I don’t share it with anyone...

I wonder what is your opinion on black currant. The flavor is amazing. When I was mixing it, you could smell the flavor in every room of the house. After a few days it mellowed a little but still very nice.

So the Merlot is in 5 gallon carboy plus some in a small bottle for top off and I' ve purchased French Oak chips medium roasted. The wine is not clear yet. I plan a long aging so I didn't add any clearing agent. Is it a good time to add oak chips? I'm not. a big fan of heavy oak flavor but...

I did dumped it all and then it was too late. It’s not the first time I was adding nutrients to active fermentation but never to a kit and it never reacted the way it did

If I only read your post an hour earlier. I added the 2nd pack of nutrients and the bucket overflowed. I lost only maybe 10oz but I was in a panic mode. The instruction should warn us about it.

Absolutely. Can’t wait to taste it. I have high hopes but I never used the prepacked sweetener so it’s going to be interesting.

Merlot fermented to 0.996. Beautiful deep, dark. Racked and added 1/4 tsp of kmeta. So far everything going according to plan.

Black Currant has an amazing aroma as well. Pitched yeast yesterday. It’s already fermenting

I started Frutta Black Current per instruction but I boosted SG to 1.108. The kit comes with a pack Y, bentonite but it is never mentioned when and how to use it and I got the detailed instruction.

No f-pack came with Black Currant but 2 bags of conditioner.

My FWK Frutta Black Currant expected to be delivered today. I don't have a free carboy but a few nearby on Marketplace. My first kit wine.