fermentation

Hi. I'm wondering if it would be alright to not ferment a Fruit Wine totally dry to S.G. 1.000 instead stop the fermentation at S.G. 1.020 to save myself the back-sweeten process. For example start with S.G. 1.120 and stop at S.G. 1.020 or even a little less depending on the sweetness. This...

Hi all, I'm in the midst of attempting to ferment a Pinot Noir drum of my first frozen must but am now worried as I haven't been able to get fermentation to start. I know similar instances have been written about in these forums before but everything I've found seems to pertain to stuck...

Hi, new to wine making and have started a muntons rose wine kit. I have followed the instructions but have hit a brick wall. Fermentation was going strong and bubbling away. After 3 days I topped up the 4.5L tub to a gallon and fermentation has stopped but I have taken two SG Readings. Week...

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making adjustments...

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making...

I just started my second batch of pineapple wine about 5 days ago and I'm having the same problem I had with my first batch: the airlock isn't bubbling. Have any of you experienced this with pineapple? The first batch used canned pineapples with Cotes de Blanc yeast. The fermentation seemed...

Hi everyone! I am new to this forum and to winemaking, but the lessons I have learned from everyone here have been fantastic. I'm hoping that you can shed some light on what my next steps should be with a kit that seems to have stalled. I bought the Montepulciano, Vino Italian kit on...

We made wine for the first time about six weeks ago. We transferred the wine from the tall bucket to the carbouy for secondary fermentation. I was curious what it tasted like so I stole a bit and it was kind of sour. Is this normal? Too early? Spoiled?

Here’s the background. I’m not by any means more than just a beginner at this wine stuff. I’ve got a couple of kits behind me along with one batch of so-so pomegranate wine that was rated at “rustic” by the wine chef at the Cordon Bleu culinary school Las Vegas. This year, my son and I...

Hello, I am kinda new to wine making and am having some problems with my second batch... I put 10 grams of Lalvin EC118 yeast (which had already been kickstarted by soaking it in sugar water for about 15 minutes, it began fizzing) into 5.5 gallons of Welch's grape juice, with 3 cups of...

A small pack of malolactic bacteria averages $10 in the brew shops. They say it takes a packet for each 6 gallons. That gets expensive when you have eight carboys needing some help. Is it possible to stretch one packet for all eight carboys by starting it in one and transferring portions...

Hi, If I am fermenting only 4 gallons of wine in a 5 gallon carboy, will the unoccupied space in the carboy cause a problem during fermentation? I am assuming the unoccupied space is actually occupied by air. So is that going to ruin the wine? Help. Thanks.

I started the primary fermentation on the Winexpert Select Estate - Sonoma Cabernet Sauvignon kit aprox 4 days ago. The original temperature when the yeast was pitched was at 75 degrees. On day 3 the must temp has risen to 82 but the ambient temp is at 72. The instructions state the temp...