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@VinesnBines @winemaker81 Thank you both :) I guess I read way too much into it...which seems to be my general problem (if you give me a "whats 1 apple plus 1 apple" problem, i will create layers like "ok but are we measuring color here? weight?" issue) Ok so I guess it was just fermentation...

I do apologize if I seem a little all over the place and I do sincerely appreciate the help!!! I honestly do not know if this would qualify as stalled, per-say, as there is some activity as I get about 1 bubble every 5-6 seconds in a 23L fermenting vessel but this is after a lot of activity to...

Well this is embarrassing and thank you very much for this. I correct myself (and will edit the original post) My red (which fermented well) is approximately 0.994 While the white would be about 1.018

Thank you Paul and thank you for your reply! I was using a typical EC 1118 yeast for red (which fermented nicely) and a Red Star Premier Rouge Dry Wine Yeast for the white (ok I will admit it was supposed to be the other way around but I mixed them up and decided to roll with it for the...

Hello everyone! New to the forum and very new to wine making, loving it so far. I have gotten started with kits for wine, and real honey for meads. Liking the results so far and I have started doing a little bit of experimentation to see what I like, what I don't like and how yeast behaves...