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Thanks for the tip. I didn't know about Reduless. If the smell lingers, I'll get some.

Yeah I never used this yeast before. BM 4x4. I was told it was a nutrient hog but I thought I added enough in the beginning, apparently not. But I did splash rack and I took a sample and left it sit on the counter for a few hours today and the smell had dissipated while it sat so I think I might...

Hey I thought I'd give an update. I did end up adding yeast nutrient and the wine took off fermenting again. However, it has developed a sulfur smell. From reading this article, There's A Sulfur Smell In My Wine! | E. C. Kraus Wine Making I think it may have been nutrient deficient and the yeast...

Okay, thank you. I was also told by another member that once I have it in my long term storage vessel I should rerack every 3 months and add S02. Is that what you do?

Wouldn't the S02 make this slow fermentation even worse since the yeast is already having a hard time. I was thinking of adding nutrient to get the yeast going again?

Okay SG is 1.003 now so I doubt it's done. My other juice bucket of cab (from the same source) fermented dry to .994. The smell is a little harsh but it tastes okay.

Okay I'll check it. I just never realized the airlock could still bubble after fermentation had stopped.

But wouldn't the C02 just escape the wine (displace it) and stay in the carboy's headspace? I assumed the yeast was still going because I thought there needed to be an increase in C02 and the increase in pressure would cause the airlock to bubble. Is that not accurate?

I bought a Juice Bucket of Cabernet and I had it in the primary for a week. Transferred into carboy at 1.006 Specific gravity and in the carboy it's been steadily bubbling but it's been going slow. It's now been just over 4 weeks in the secondary (5 total). It bubbles once every 9 minutes or so...

Thanks for the update

I'm just wondering how well this is working. I was thinking of doing something similar

I have been getting Regina wine buckets and they say that they have 100 SO2 ppm on the side of the bucket. I'm guessing they add it but I haven't tested it. The cab I bought had a ph of about 3.5 or so and the merlot was about 3.8 to 4. Using ph test strips so not sure how accurate they are. I...

Sorry I do have a hydrometer, I should have included more information. Sorry about that. I was talking about aging my wine for 5 months (not fermenting) but it sounds like that's not long enough. I read that gross lees were fruit bits/skins and such and that fine lees were just the normal yeast...

Should I rack every three months during aging or should it only be if I'm seeing sediment? I thought that many rackings would expose the wine to more oxygen and be detrimental?

Sorry I probably should have given some more information. I do have a hydrometer and I first racked at about 1.004 or so. These juice buckets don't have any skins or full grapes, only juice. So isn't the fruit/skins considered to be the gross lees? I then racked again 3 weeks later (instead of 3...

I had purchased a Merlot juice bucket and I let it ferment in the primary for about a week before racking and then 3 weeks in the secondary. I added Kmeta and I racked into a carboy hoping to let it ferment for another 5 months or so. Well more sediment is dropping out of it and it's not a lot...

The mug is maybe a year old but I think I've only used it 8 times or so. I'm beginning to think most of these responses are right that there is some reaction with the glazing ...like maybe it wasn't sealed completely... or microfractures or something. But who knows. I tried wiping it with some...

No the mug was relatively new and I don't see any cracks. It's just developing that white substance so it looks cracked.

Hi guys, I made what seems to be a mistake of using a ceramic coffee mug to make a 10% solution of potassium metabisulfite to add to my wine. After adding the sulfite, I cleaned my mug and it now has developed some sort of white mineral/substance on the outside and inside. It looks like it's...

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