Recent content by igrlk

Update: The combination of yeast/honey/fermaid-o mixture and sous vide bath at 26 degrees Celcius restarted the fermentation. Yesterday's gravity was 1.045 Today's gravity is 1.042 So it's slowly fermenting. I will post an update for future readers when the fermentation finishes.

In this case it was done at the end when the fermentation stalled. I did it to make sure that there will be no yeast activity whatsoever and the brew can clear in a couple of days so that I can rack into a new vessel and start the fermentation process again. Not quite that. My reading was 1.05...

Thank you for the explanation, @IslandLizard! > It's not bottoming out, right? Correct. Also on the taste, I can sense some alcohol but it's super sweet so feels like exactly somewhere midway. > At what temperature are they being kept? It's around 18 degrees Celsius. I have a sous vide at...

Just a standard hydrometer. I've got a couple of them, and they both show "expected" gravity (expected meaning the other brews that done fermenting have 1.0 fg according to the hydrometer)

Hi, fellow brewers, Disclaimer: I'm a newbie and made a ton of mistakes while making my first wine. This post is my only chance to get advice and possibly resurrect my brew. I wanted to make 2 gallons of brew. 1. First was a homemade raspberry jam wine, starting gravity - 1.11 2. The second...