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Thanks fot the input. I think I did read the SG prior to putting the skin pack in. So that may be the case. I did however stir it well. I wanted to get a tornado going down the middle to get the oak mixed in well prior to adding the yeast. Then I added the skin pack. I have the cover on loose...

Hi thanks for all the input. Tonight I got home from work and measured SG at 1.094 (down from original of 1.096 original reading). temperature is 70 degrees (2 degrees lower than original). The fermenter is on a counter and not on the floor. I pushed the skin pack down again as it was floating...

I am at work now and will check current SG tonight. I can tell you I measured 1.096 SG at the start and the must was at 72 degrees. I'm in the suburbs of Chicago and the weather is getting warmer so I am confident that the temperature is not any lower than when I started. My wine room is in the...

Hi new to your forum but not a complete rookie in making kit wines. I have made about 15 kits over the last three years and always enjoy the initial fermenting process and the aroma of yeast eating sugar! I recently bought a Cellar Classic Cabernet Sauvignon with Cab skins from Fine Vine. This...