Originally Posted by mstef
I cleaned the better bottle and all equipment with One Step. I didn't have any problem with it the last time I used it.
The temperature during fermentation was about 60-65 degrees; whatever my house was at. I had a heating pad wrapped around it and turned on every once in a while. It seemed like the activity increased when it was on; I could be wrong.
What would you recommend? I don't know how I could make it warmer other than increasing the heat of my entire house. Should I try throwing some more yeast in there?
The recipe was:
5 gallons grap-cranberry juice
7lbs cane sugar
1 pkg red star red pasteur yeast
My first wine batch was a combination of muscatel grapes and welch's grape. I only added the welch's when I realized I should not have added water to grape juice (from grapes, not from concentrate...) and also added more sugar. If I leave the bottles out of the fridge for more than a couple of hours, they explode (well, they push the cork out and spew everywhere). They are stable in the fridge and have champagne bubbles.
I know almost nothing about brewing, but mine fermented at 58-64 degrees (heat miser...)