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Just want to make sure im reading my hydrometer right. Is this .996?

Ok so the abc cab is aging now. Im going to start a merlot, and a shiraz. We will see what happens. Ill keep you up to date on the progress of the first batch abc cab

I have a feeling you are right, that is if this batch turns out drinkable. it might end up down the drain to reuse the bottles,😂

So why cant i just add more sugar and yeast to eat it? Isn’t there a direct correlation between abv and how long it will cellar, or am I missing some other factors ?

Yeah i went gonzo i was tottally excited and just went for it. I like dry reds I take it thats not what I’m gonna get? This was helpful I’ll be doing the extra racking and checking sg more often next time!

Ive heard of commercial wineries using dry ice when “pressing off” whatever that is to achieve the same thing.

First batcher here, I’m making a medium bodied red wine from ABC kits. I forget what verietel I think its a cabernet but ive been so consumed with the “making”process that ive forgotten. just did my first ever racking the other day going to let it age now and i will be starting another batch of...

What do you top it up with if all the wine is in the carboy? Can i use any wine from a bottle of the same wine type, or water? Also Whats Kmeta?

The Year is 2007, I’m working on a construction site next to a subdivision Full of seniors. A retired wine maker flags Me over and gives me a bottle of red wine it has a label with “2005” written on it. We introduce ourselves and get to chatting. I dont know anything about Wine until...

Ok so .995 I did my very first rack!! Added the sorbate and the sulphites and degassed a bit with a spoon (going with the recommended advice of just time) no buubling now whatsoever so i must have stopped fermentation successfuly I also cold crashed it too so it doesn’t oxidize. Today I will be...

Sg was 1.000 yesterday hopefully racking soon. Looking for .996

Hi grey wolf its the green dragon here, just on your thread learning what I can I’M new as well I can tell you though you are in the right place Lots of knowledgable wine makers on this forum. Welcome

I think you are right he mentions that he added a campden tablet I think thats a sulphite right?

Ok tried it. i opened the primary fermenter gave it a stir, i tasted it. It smells wonderful the color is so beautiful even though its not clear and the carbonation is intense, then i dumped what was left in my glass only to realize now it’s contaminated🥺 There was so much bloody foam that i...

So its up to 8 days now and im procrastinating i dont want to open my primary fermenter and stir it and check it, i know it sounds stupid but honestly im kinda locked here i know i have to but its bubbling and everything is going good Im so scared of ruining my first batch. “Im going to post my...

Thank you. I checked out the degassing thread amazing info. im really excited about this whole thing and really appreciate everyones willingness to comment or answer questions. And questions will likely be all I have for the foreseeable future. Can’t wait to help out a newbie one day too!

Ill check it out, even though i fear leaving the beginners section, and being slapped up side the head and sent back here where i belong 😂

I also ordered a bottle tree and degasser for a drill. it seems highly recomended to use the drill for successful degassing, I hope it gets here in time!

Awsome ill give it a stir then. Its almost halfway through fermentation according to kit instructions, but i want to check the gravity at 10 days, can’t wait.

6 days and counting, she’s bubbling like Susan Montgomery. Lots of action. I had to move the pail to a more temperature stable spot, I did my best to not slosh/disturb it but there was some movement can this be detrimental during primary fermentation?