Recent content by Ecc97

Made a double batch of this Saturday, split it between 2 one-gallon jugs and attached airlocks. Fermentation started very quickly and is getting more vigorous, but 4 days later it seems that most of the pulp has risen to the top and keeps getting pushed up into my airlocks. Have had to clean...

Thanks, Yooper. On the fourth day the fermentation took off under the airlock. Now I have another question. I made a 5 gallon batch so just multiplied your recipe by 5. Pitched the yeast on 10/20 and racked it last night, 10/28. The initial SG reading was 1.096 and at time of racking it...

I am brand new to wine making and this is the first recipe I tried. I have 5 gallons in the primary. I used EC-1118 Champagne yeast and did not rehydrate it before pitching, just sprinkled it on top. I have the primary airlocked because the instructions that came with my kit said to do that...

I am very new to wine making. When the recipe calls for "regular cane sugar," is the "sugar-in-the-raw" type or would regular brown sugar or white sugar work just as well?