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Can I use the primary with and airlock as a second carboy or should I try to avoid that if possible? I just took the SG and its around 1.020. So now I should remove the airlock, cover the hole, make sure to stir daily and check the SG regularly until its time for the first racking?

Thank you so much! This is really great advice. When you say they rack about every 3 months that means moving it from one carboy into a different carboy? I'll take your advice and wait until I'm more familiar with the process before trying that but want to add that to the guidebook I'll be...

Okay, so basically ferment in the primary until between 1.010 and 1.000 then move into carboy. Once SG hits .995-.990 then it's considered done and time to bottle? Now let's say my wine gets "stuck" does that mean I should add the yeast nutrient or energizer to try and get the fermenting to go...

That really helps a lot. Thank you for simplifying it for me! I've been making sure to stir it up daily, sometimes two or three times after I found that it suggested making sure to introduce more oxygen into the mix. I guess the final question I have now is, what do you mean until completely...

Okay, that's great advice! Thank you, I'll start doing that now and I'll look into the EC-1118 for future batches. I'll read the SG when I'm home and update later with a picture. Currently, I have it in the primary that's pictured below. I did put the airlock on the bucket as I thought that's...

Okay! Thank you, I appreciate the advice. But you're saying that if the recipe calls for water that you replace the water with juice does that effect how much sugar you add? Does that work with every recipe?

Okay, so the kit came with a yeast nutrient, it says its food grade urea and diammonium phosphate. I've also got a yeast energizer by North mountain supply. Would either of these work or do you suggest fermaid o specifically? I'll get some if you think that would be better. This is only my...

Okay, so let's say I forgot to add the water to the pineapple juice when I did this. Could that also account for the yeast being stressed? Do you think it would be a good idea for me to add the water about 7 days late or should I start over? Thank you for your help and advice. I really...

So then I shouldn't worry about the Sulphur smell and just continue with its current progression or should I dump it and restart?

Yes, I read that. The room I had started it in was warm and once I read that I moved it out into a cooler room around 68 degrees. The recipe was pineapple juice, water, sugar, acid blend, tannin, Campden, and the yeast. The yeast was red star premier classique. As for the gravity reading, I...

Sorry, I meant ferment. I used bottles of unsweetened pineapple juice. The sulfur smell isn't anything to worry about though? It's only been fermenting in the primary for 5 days.

I'm trying to ferment some homemade pineapple wine. I purchased a kit and found the recipe, but during the primary fermenting it produced a sulfur smell. I've been trying to find answers on whether I should dump it out or if I can save it. I'm currently at work but can post the recipe I used...