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I can't use it, all I have are Mac products :(

How do I know how much sugar to add to my flavor pack? You said add enough sugar to sweeten the whole batch.

I started with 18 lbs

So when do I add in super kleer? I happen to have that. I add that in with the wine is finished fermenting, then add my KMS and sorbate, back sweeten, then add super kleer?

And I only used one pack of Wyeast rudesheimer yeast. It's a liquid yeast and after about 4 hours I introduced the yeast to a starter which got it going and I poured it in

Air temp is 70, I didn't add much yeast nutrient at all really, maybe 1.5 tsp for 5 gallons, is fast fermentation bad? It's going to be bulk ages for 9.5 months because I'm deploying over seas

Thank you for your help

A better picture of my very first wine in the carboy!

It's fermenting like crazy, possibly 3 bubbles a second

From my understanding transferring your wine to the secondary gets your wine off the sediment in the bottom of your primary that might cause off flavors but that's about my understanding of it

I have it transferred over into a carboy, is there anything else i need to do to it right now, or just kick back and wait til I get the same S.G. for three days in a row?