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I sometimes add sugar, generally 1 cup, to my secondary vessels when racking over just to give it a lift, if you will. I use a wooden dowel to mix it up. If it sits on the bottom it will take weeks perhaps to assimilate into your wine. Some might ask why do I do that. The answer is because I can.

Does pineapple wine taste like pineapple or is it's flavor changed by fermentation?

Check your SG daily to see if it is dropping. As long as it is dropping,its all good. Stir at least once daily to oxyginate. If your SG remains the same for 3-4 days and is above 1.010 you may think of trying to restart fermentation or let it go as done giving your starting sg of 1.112.

I'd say it's not close to finished. I would wait until it's an sg of 1.010 before transferring to your secondary vessels. Or more. And put the fruit bag back into the must. Get the most out of it. You want your wine to finish up at below 1.000 if possible. Your choice of yeast and starting high...

Do you mean [email protected]?

Welcome to Wine Making Talk! Great sources of information are available here.

They make a tool for that. Bring it back to life. See your local gunsmith.

They have not let up here in North Carolina yet. 38 degrees F. yesterday and still picking on my stuff in the old cold building out back. (Momma says I can't bring that stinky stuff inside.) It'll be good come spring though. Also, Merry Christmas fellow wine makers.🎅hohoho

Really.... All of you guys and gals are great people. It brings home the fact that you/we, as a group are upstanding people. Trying to share. Passing on our information, experiences and methods as we see them. Hopefully helping a individual new and struggling to learn. Happy holidays to all of...

It is truly not my intent to offend or discourage. @Robert301972. It was meant as good natured ribbing, and I thank you for posting you results and experiences. Making wine has been an on going learning process for me. So many different wine's you can make. And each one with it's particular...

I can do that too. But I have to drink it first. And welcome to the Forum.

A great thread! Thank you!

Love the color. It looks light and refreshing. I wish I could find some persimmons.

Hello Michael, Can't help help with the bourbon flavor, but welcome to WMT.

Very interesting. It seems, bananas are closest to grapes for natural sugars. That is if my old eyes didn't miss something. Of course all of these sugars are variable. A great reference. Thanks for sharing. Beano

Damn, and I thought it was just me...

Hey there Chicago! Welcome! :b

Hello and Welcome!

Welcome Matthew! :b

Hello Cindy and Welcome. :b