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Is it strange that the SG didn’t change? Does that mean it probably won’t change much for the rest of the process?

thanks, I’ve read some in that thread and @Rice_Guy has helped me a lot here along with others ..including you. Thanks again. I have not used any clarifiers.

Unfo It’s Rhubarb wine Unfortunately, this is my only carboy. So, for this batch I will have to make do. Next batch I’m going to at least double the amount of fruit that will give me more juice and I should be able to fill it to the neck. I just sampled some. SG is basically unchanged from 3...

This is what it looks like after around 7 weeks from start and racking it 3 weeks ago. Will rack again today.

Yes, that’s the kind I have.

Thank you. How do I know if it gets oxidized?

Oh no...I may have made a bad beginners mistake. I went down stairs to get everything ready to rack my wine again this afternoon. Looking at my wine, I noticed the water in the airlock had evaporated enough that it wasn’t sealed anymore. It still had some water, but not enough. Please tell me...

Quick question. I'm planning to rack my wine again next weekend. Last time, I racked it into the bucket, took the carboy outside, rinsed it out. I then sanitized it, rinsed it well again, then siphoned the wine back in. So, here's my question, I have a 350 foot well into the largest...

Yep, I'm following your guidelines from before. Rack next week and add Meta. Probably won't then do anything till I bottle it. Thanks a bunch.

When I say "nothing is happening", I strictly mean visually as far as bubbling....etc. The only visual change is the settling in the carboy. When I racked it on the 29th, the SG was .998. I didn't check it over the weekend. I only had it open long enough to smell it. Didn't want to let too...

OK, just checking for confirmation on my rhubarb wine. I started it on April 4th. (5 weeks). I racked it on April 29th (12 days ago). I plan on racking it again next week (around the 3 week mark from the last racking). So, here's what I'm checking on. There is absolutely nothing happening...

I first started thinking about it when someone explained how you make a syrup out of sugar and water to back sweeten.

Speaking of sugar, has anyone ever used honey? I have a source of local non-processed honey and it’s delicious.

Now that’s interesting. I knew the leaves were toxic but, didn’t know the exact terms. Wonder why that recipe mentions it. I really like science and am enjoying the science part of wine making. However, not sure I’m ready that big of a step.

I'm wondering if that's it. I don't have what I need to measure that yet. I should get that. I read a rhubarb wine recipe that was linked in another thread by @Rice_Guy (I think) and it talked about rhubarb having a lot of oxalic acid and you can taste it. They suggested adding precipitated...

I'm hoping this is where my wine is. It has a very distinct sweet flavor which includes your normal wine/alcohol flavor, then it has a completely separate sort of bitter taste. It doesn't taste or smell spoiled at all. I'm hoping that a couple more rankings, more SO2 treatments and time will...

Thank you very much for going through this. I spent a short time this morning googling it and didn't find anything I felt comfortable with. I gave up and thought I have months before I'll be doing it anyway.

Hats off to you. I admire people who go through health problems like this and find ways to still enjoy life. I used to train harness horses. Mostly quarter horses. Never trained a mule. I’ve heard they are very different to train. Question, what would be the specific gravity of a Cabernet?

So, right now my alcohol content is 12.77%. If I let it go to .992, it will be 13.5%. That isn’t that big of a difference to me. However, I don’t have sorbate so I guess I’m riding it out for now. I should get some ordered. Is it safe to say the bitterness goes away with time?

.998