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Sorry, its a one gallon. I would put it in something else smaller, but I don't have anything yet. Is it okay to refrigerate? I much prefer it chilled. And would reffrigerating it help prolong its stability and stunt its oxidation?

Can I keep the wine in the Carboy that finished fermenting and drink out of it as I please or will it turn to vinegar? I just know all of these sites say to leave the jug full or that can happen. I have racked it and the lees have become far less. Now what? Can my sweet wine sit in room temps...

Stopped it up in a Carboy with a bubbler. So far you're right. . . No air coming through the bubbler.

Yeah. I did. I started the other one earlier today and wasn't getting any hits. It was also long winded and it wasn't till I got home this evening that I checked to see what stage my brew was at and had some actual numbers. Sorry.

Then what next? And damn, I don't have my Carboy just yet.

No bentonite or tannin was used. The yeast I used was a champagne yeast. I also added some yeast energizer early on. When I rack it, does it then got to seccondary? I do want it mild as far as the alcohol but sweet. Is it okay to sample while in the primary fermentation stage?

When I started my peach wine on Thursday evening, it was fermenting well. The potential alcohol was reading 15% or a SG at about 1.110 to 1.120. Today, the 4th day into primary fermentation, the SG is about 1.010. I have it in a stainless pot with the lid loosely sitting on top with a towel over...

Funny, I am not an alcohol person at all. The hard stuff can just stay in the bottle in my opinion. The wife and I were canning grapes I got from a friend and I started youtubing that subject when I saw something about peach wine...I was hooked for yet another project. So, I hadn't really...