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Yes. When you get the same reading on two or more consecutive days, fermentation has stopped. Fred

You say you racked to the secondary at SG 1.2. What is it now? If still 1.2 then you have a stuck fermentation and should try to re-start it to finish fermenting the residual sugar. Fred

That's a good thought. Maybe your campdens are 1/2 strength.

.44g K-meta/campden tablet is the standard size so your's should be the same.

Download this sulfite calculator and enter your numbers. http://www.fermsoft.com/sulphonline.php Fred

You're not supposed to add sulfite and pectic enzyme at the same time. Something about SO2 that affects pectic. Fred

It depends upon pH, but 1 Campden used in 1 gallon of a wine of pH 3.2 will add 65 ppm of free SO2. I used a sulfite calculator to calculate the 220 ppm for 44 oz. I don't know where you got that 1 campden provides 30 ppm/gallon, but you should re-check your source. Fred

Wine doesn't contain any human pathogens, so it will not make you sick. It may taste like s**t, but it won't kill you. May even be the best you ever drank! Fred

According to my calculations, your sulfite level is about 224 ppm. Definitely too high to drink anytime soon. Adding sulfite is not a good way to stop fermentation as the level required will make the wine undrinkable---at least for a long time. Two better ways are to either add sulfite and...

It was April 1 when I received my shipment, so the weather was still cool there and here where I live. They were frozen when shipped and shipped early in the week so that they wouldn't have to sit over a weekend. I got them in 2-3 days and they were still 1/2 frozen. I had them thawed in one...

I did their Rancho Sarco Cab. Sauv. & their Windsor Oaks Sauv. Blanc. Both are now aging in carboys. I did MLF on the C.S. and will barrel age as soon as my barrel is free. So far, so good!

Thanks, that's what I'll do. Fred

What about adding bananas? I've seen recipes for strawberry wine calling for bananas, I suppose to add body. Has anyone here ever used bananas and what were the results? Fred

I've never used stevia, but I have used Splenda in an apple wine. It turned out very well, but a little artificial tasting just like all sugar substitutes. Fred

I did the same thing with a commercial wine. It was a Rodney Strong Charbono. Cost me $35. When I first tasted it, I said to my wife, "This wine is flabby and dull." I tested the pH and it was 4.0. I couldn't believe a well respected winery would even bottle a wine with a pH that high. So, I...

If you've got the proper amount of SO2 (K-meta) in your wine you'll be okay. In addition to killing bacteria, SO2 is also an antioxidant and will protect against small amounts of O2. Fred

Right here: http://www.finevinewines.com/Home-Wine-Making-Equipment-Testing.asp

Most wine hydrometers are calibrated for readings at 60F. However, there's only a small variance when read in the 65F-75F range. I usually ignore the difference because I don't consider it critical. This isn't rocket science! Fred

I'll split it with you! :hug

Backsweetening can help mask too high alcohol, but not entirely. If you have lots of bannana flavor, you can add a small amount of water to dilute the alcohol. I've never made a bannana wine so I can't advise you if 1.100 is too high or not, but generally fruit wines are made using a s.g. more...