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Welcome from Kentucky!! What are you making right now?

It was great and it turned the second I put it in the wine. i wish i would have took a before and after.

I used the same corker and had the same problem.. If you get someone to help you have them hold down on the top while you cork it will help. and then I got me a floor corker.:b

I made some Kiwi Raspberry and the color was great right up until I put the sorbate and k-meta to stabilize before bottling. and then it turned a pinkish brown, it still taste great but I was hoping to keep that pretty red color. what went wrong. I have had it happen before with a apple...

Welcome!!!!:b

Sorry Troy I misunderstood the question.. I thought it was just the champagne yeast. i have had red star montracet that would not and never did take off had to end up using ec 1118.:slp

Troy I use red star champagne quite a bit as I make alot of Fruit wines and as Wade said it usually takes a little longer ( sometimes 2 to 3 days ) to really get going. Hope this helps.:fsh

When did you start this wine? I know some of mine coming out of the primary do not smell all that great but get better with every racking. but if your getting ready to bottle i'm guessing its at least 3 months out of the primary. Not sure on this one.

When I started making wine I was lucky enough to find this forum, The people here are very friendly and I get useful information that has helped me be a better wine maker. Love this place!!!!:br

Welcome aboard:fsh

Welcome aboard !!! :b

Most definitely with Julie on this one.

Welcome from the big state of Kentucky!!!:fsh

Love the labels!!!:br

Welcome from Kentucky!!!:hug

Tell Jean I love the art and can't wait to try the wine!!!

Hi I started making labels so i could keep track of what everything I had bottle was. here are a few of them.

Thanks for asking that question torch I too am not sure I am doing it right. I sulfite the must and then I don't do it again until the 3rd racking I am not sure that is right but I have not had any problems yet.

Sounds like you have a good fermentation, i usually get worried when I am not getting any foam. On the other thing it will be 2 years in march for me and I think I might have to go to the wine store and pick some stuff up this weekend. :)

Hi I just read a article on stablizing wine here is the website. I hope this helps. http://www.winemakermag.com/component/resource/article/407-its-lysozyme-time