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Ya never thought about that! I let it sit but not too long.... That's probably what happened. That batch is no longer with us now anyways.... It had an accident and the carboy got smashed and wine everywhere! That was a fun mess to clean up. Plan on trying this again tho!

Hey all, I have started a batch of this wine 3 days ago and it's still not fermenting.... It's Ina room with a tem of 68 ish and I used EC-1118 yeast. Should I of added a yeast nutrient? Can I add it now? Any ideas why it's not doing anything, or am I just being impatient?

Sorry this might be a dumb question. I'm new. After you have fermented till dry, you rack to a clean carboy and add your honey and mix. Is it not under air lock after this still? And how long do you leave it after adding the honey? Or can you bottle right after and bottle age it? Do you do...

So do you just use a funnel or something like that to the the Caramelized slugger in it? And I, guessing you let it cool a bit first.

Lol I put it knowing that they know how to make there wine so I wasn't going to argue it but it just didnt seem right based on what I have read about bentonite.

I just started a "box" wine kit and it had me add the bentonite as the fist thing I did. To me this seems wrong. I thought it was use as a clarifier and "pulled" yeast down AFTER fermentation. Am I just crazy and wrong? Or is there more that bentonite dose then I know about.

What is a wash used for? Dose it still sanitize at all?

Ya I know about using sorbate to "stop" yeast but I think I'm going to try using the cold to stop it instead. How long should the wine be in the 30F temp for? Week ish?

What are you using as a primary? A plastic pal or the one gal. glass carboy? Can't wait to start a batch sounds awesome.

I'm making the wine from Must I got from the local wine store. It came in the plastic pail and I just did my first racking into glass after 12days with a SG of 1.002 it's not doing anything now. I don't plan on back sweetening it so I dont think I want to add sorbate. Yooper had told me...

I'm new to this and this might be a dumb question, how would you go about stoping the wine during fermentation?

What's the reason behind racking when its still fermenting? Should I've adding the campden tablets before or after racking?

That's grate information thank you. Now I have another question then. It might seem like a dumb one, but I bought a bucket of pre mashed and desteamed grapes. I started with a SG of 1.092 and am told to rack it when it reaches 0.990(ish). So it will still be fermenting after the racking correct...

Hello all, I'm new to wine making but beginning to get a handle on it (I think). I was wondering about the use of Potassium sorbate in wine making. I know that it is used to kill yeast to stop fermentation. However I have noticed that non of the recipes on here seem to use it. Was wondering why...