Search results

No matter what mistake you make, I would suggest you cork it and wait a year. My first batch I thought I completely destroyed it. I wrapped it in a blanket and put it next to a heater for fermentation because I thought the room was too cold. The yeast pretty much exploded around a 5 foot radius...

Great link Sour-Grapes! This will help me out as well. I appreciate the input you guys provide. Thanks!

Thank you for the correction!! I’m still trying to get it right. Thank you for letting me know it should be good. I appreciate it.

Well, you guys were right! All is well. My SG is 0.092. The nice thing about such a quiet fermentation is that I had little to no lees to deal with. I did a couple of transfers with my new All In One Wine pump (thanks Steve). I have to leave again tomorrow for another five days. I totally...

Agreed, that’s funny, my last batch that I handed out to people (completely young) thought that it would make a really good sangria.

@BMarNJ @jvbutter Agreed, I enjoy it. I’ve learned a lot in general, and a lot from this forum. I too have learned that it can be a bit forgiving. My first batch was nasty, big mistakes. I poured most of it out. A year and a half later I opened the remaining few bottles and it was...

Always good to hear positive news and interpretations. Thank you, I appreciate it. I’ll be home this weekend to check it before I leave for another week. I’m feeling much better about the outcome. Cheers!

Yes Sir, it’s has the airlock in place. This has been a lot of help, so thanks to everyone. I am curious why the yeast acted differently this time. The same brand of wine, same equipment, same environment. At least I learned a few more tips.

Thanks for the link, I will for sure.

Well, at least I know I’m completely miss reading the hydrometer. Yeah, I left already. Any tips I could give my wife? I do have yeast nutrients coming in if that would help.

Absolutely no offense at all. Thank you though. I’ve got pretty thick skin anyway. I didn’t have time to do anything with it before I left for work this morning. It was releasing CO2 about every four seconds last night, so it’s still cooking. I did take a photo of the reading to make sure I...

You are correct, I'm using the top one, but I just got the bottom fermentor this week for my next batch. I'll let you guys know what happened next weekend. Thank You!

Awesome, thanks for the help. I appreciate it. I learned a couple more things today. Don't skip the gravity in the beginning. Use a towel for primary fermentation. I just read on ECKraus that using an air lock can slow it way down. One day wiser...

Good to know, I'll use a dish towel then. My previous kits (this one also) stated to air lock it at fermentation. This one just isn't acting like my other 3 kits I've done. Would yeast nutrients help? Should I just let it ride until it reaches 1.010, then start racking and clearing...

So, my fault, I did not take the initial gravity. I won't make that mistake again. My current gravity is 1.080. My kit states that the target is 1.010 by the end of the second fermentation. I put the airlock back in, and gas is released every 5 seconds. Thank you for the response.

4th kit, and haven't had this issue before. I'm 10 days into primary fermentation (Merlot kit) and it is only barely bubbling, kind of sounds like Rice Crispies if listen to it closely. My basement is 68 degrees. I removed the air lock and lid to allow oxygen, and covered the opening with a...

That’s awesome!! Well done!!

I’m only on my fourth batch of red, but I have learned that time can fix major mistakes. I destroyed my first batch, and it was absolutely nasty. I poured most of it out, but left a few bottles in the basement. A year later I pulled the bottles out to reuse and it tasted pretty awesome. Blew my...

My first fermentation usually has a good inch or so of yeast stuff.., super thick bubbles that sits on top. I call it gunk.. EDIT: I now realize it's actually called Must. Now I know.. Next time, I'll siphon out everything I can, and save the rest in a refrigerator so I can pull out more wine.

Never would have thought of that, I like it.