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Ok. Pardon the thread please

So I've been looking at this thing for a while. Does anyone have one? Wondering what would happen if I put in 4 liters of mango wine. Mango brandy? Curious. Any advice?

No this doesn't seem to have even started yet. No bubbles at all as of this morning. I'm going to get it off of the ground and try to warm it up

[/URL]"] Can anyone tell me what happened? Started a batch of skeeter pee 48 hours ago. Nothing started and it seems everything has floated to the top!

Ok. Figure this one out.....I tried an experiment yesterday. I took the airlock off of the 5 gallon batch but left it on the 1 gallant batch. I just checked it. The 5 gallon batch now smells and tastes like it should but the 1 gallong batch with the airlock continues to stink. Anyone with...

So would adding nutrient st this stage help any?

Good tip. Will do. Keep you updated

It's at 1.015, but it's still going

I did that too. Is it a lost cause?

Sorry. Squeeze BAG method (like the Dragons blood recipe). It started around 1.095. I leave it in the primary with a towel over it. I'm using kv 1116.

Trying not to get discouraged. About a month ago I made an attempt at Peach wine using the squeeze big method. After it got to around 1.040 I racked it to a clean carboy and put an airlock on it. When it was done bubbling, I took the airlock off and it smelled horrible! Burnt rubber mixed...

Yes. I make wine to drink......within weeks. Big family

I guess I should mention that I was following the dragon blood recipe. That's why I pitched the sorbate so quickly

6 gallons of wine

Yeah, I added 3 tsp when I racked it. I'm probably just freaking out!

Making peach. It's been at 0.990 for days now

I added campden and sparkloid when racked. It's still bubbling a tiny bit. Should I add more campden?

Good deal. Yeah, I used everything in the recipe. I'll give it some time

Just yeast or yeast/nutrient/energizer?

I've been monitoring with a hydrometer every evening. It's stuck at 1.080