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You and salcoco were right on. Thanks for the advice! Rechecked gravity and it was down from 1.010 to 1.002 so it was doing its thing without looking like it. I pushed it back up to 1.010, stirred it in well and it's off again. Thanks, again!

Forgive me for high jacking this thread but I have a noob question... I have a stalled ferment of a fruit wine I need some help with. My intent was to step feed up to about 17 - 18%. I started with 1.095 and it feremted down to 1.00. I added 1.5 lb of table sugar (in a 6.5 gallon batch) to...

It's not got a bad flavor. Still very yeasty and still just a tad sweet for my liking but not too bad. I know the tartness will need some sugar to tame it down a bit anyway, if fermented till dry. My last starter I added, which was about 10 days ago, I rehydrate the yeast with go ferm then...

OK, thanks for the info. I'll keep this in mind next time.

I see, thanks for the tip. That may have been part of my problem. I started at 1.118. It's finally down to about 1.015 now but I have to restart it twice. Temp is about 75 F.

Thanks for the tips!

Thank you Sailor 323! The link was very helpful.

I have read these posts but I am still unclear about when each of the Nutrient and Energizer should be added. I have been using the Go Ferm yeast Re-hydration nutrient when I re-hydrate the yeast at 1.25 * the amount of yeast used to start. Do I need to add any more as the yeast mulitply or...

I am just finishing up a primary fermentation on a cranberry wine, from 100% juice, and it went poorly. It took 2 months to go from 1.118 to 1.050, as of last week. It stopped once and I bumped up the pH and added a starter to get it going again. It may be near 1.0 at this point. I get a...

Greetings, Tom. Noob question... Why no higher than 1.085 OG?

Thanks for the tip Raptor. I'll keep trying on the refractometer. Interseting articles. Seems that I may have salt crystals precipitating out for some time.

Thanks for the info! I did not know that about refractometers. I got the Refractometer for Christmas from someone equally as clueless as I (in wine making) and I have no idea how to use it. I read the directions and tested with distilled water and I see the blue/white transition at 0...

Hydrometer. I have a refractometer but other than measuring the SG of water I don't know how to use it. I tried to use it to measure the OG of this cranberry must but it showed no blue line anywhere on the meter. 🤔. I figure I'm doing somthing wrong.

If I may ask, why is Potassium carbonate better than Calcium Carbonate? I don't have a clue so that's why I'm asking. I am working on a stubborn Cranberry wine (5 gallon) made from 100% juice with a OG of 1.118 (white granulated sugar added). After the slow-ish fermentation stopped at about...

Thank you for the welcome and thank you for the terminology lesson! I'll take it all! I learned that it was called an Apple Cysor from internet reading but I had not heard the term Melomel yet. Interesting... Thank you!

Thank you for the welcome! I am located in Central Indiana.

Shout out o my fellow Beek! :). How'd you do this last winter.

1 lb = 12 liquid ounces too, BTW, in case you were wanting to know gallons instead of weight.

On a decent year, about 40-50 lbs. This was fall honey which is not as pretty as spring honey so I decided I would just ferment it instead of bottle and sell.

Got interested in wine making because I'm a beekeeper who had extra honey, so I made Apple Mead with it. It turned out great and now I'm hooked on wine making. I love learning new things so I'm hoping that the contributors of this wonderful forum can help me learn. Thank you and I look...