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1pm today will be 3 full days

I hadn’t thought about checking it, it’s 4

I have one, thanks

Good day everyone , I’m still punching must, I get lots of bubbles when I punch. Do I understand correctly that when the bubbles are gone the wine is more or less dry?

It looks like we have liftoff! It’s been almost 24 hours and I’m getting a head on the must! Thanks everyone :)

The 15 brix was the sugar level of the Welch’s grape juice that was added. Thanks for the suggestions!

Opps I forgot to check the brix before adding the yeast. Todd’s calculation was that with the 2 1/2 gallons of water, the 7 pounds of sugar and the 1 1/2 gallons of Welch’s grape juice that the brix would remain at 25 (the brix on the grape juice was 15)

Tuesday I halted the procedure and declared the patient dead of a SO2 overdose. I froze half my must (that was all I had room for) and made jelly out of the rest. The plan was when the new crop of grapes i have coming on that I would add the 5 gallons of must to the fresh grapes hoping to dilute...

Th Thanks, that’s my plan, from what I see on the vines I should have another 70,80 or 90 pounds of grapes or another 10 gallons or so of must. So I’m praying the 5 gallons I got in the freezer will be just right since the original advise was to double the recommended amount of kmeta!

Its confirmed, after Herculean efforts the patient is dead! It died of a self inflicted SO2 overdose. I had some 2.5 gallon feezer bags so I froze 3 pacs of juice and am going to go back to making jelly out of the rest. Question, I have another crop of grapes coming on in a week or 2. Instead of...

Ray, just left... what a guy! He came by with 3 packs of Lalvin EC 1118, one for each bucket. He says if anything will save it that will! He was amazed at how thick my juice was, he couldn’t get his hydrometer to float in his tube. Ray had a commercial winery, where he made muscadine wine. He...

On a Sunday too!

Wow, you wouldn’t believe what happened... at least the second part anyway! To begin with it looks like my yeast starter felled! Y’all warned me that the tablespoon of SO2 might cause that to happen. Plus I only had the one small pack and that was only enough for 5 gallons according to the...

Thanks! The guy saying press is the same guy that recommended I double the SO2 so I think I’ll stop asking him for advice!

One more thing, the guy I follow on YouTube says that with red wine he leaves the wine on the skins until dry and ready to press. Someone else told me that was way too long and would press after 2 or 3 days. What do y’all think? It seems to be to be simpler just to wait until dry? Thanks again!!! :)

Next thing you know I’ll be bought a nice storage shed with a window unit!!!!

By the way I have ordered a 3 and a 5 gallon small mouth carboy to add to the 6.5 gallon I’ve got

I was told that my 90- 95 degrees in the un air conditioned garage would be to hot?

Edit I added the sugar and immediately added the yeast

Today I stirred my must multiple times. I waited until 4pm to pitch my yeast (hoping UPS would show up with my extra packs cause I only had the one) I took my 1 1/2 cup of hot water straight out of the tap, I like hot baths and showers and figured that was hot enough) I added a big table spoon...