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That is so true but honestly I just spent a couple of hundred dollars to make it more like rocket science lol I really just got wrapped into this hobby. But on the other hand I now have everything I should ever need to make wine, well other than the patience and skills lol I think I will be a...

If your going to shoot at someone kill them, if not then handle you business with you hands. If you ask me that's kind of a cowardly thing to do, trust me once you spend 6 months of your life getting shot at you'll have a different respect for actually being shot at.

hahaha

Well I had just turned 18 and I was 110 in wrestling lol so not very much but I can hold a lot more now a days. Still only around 150 depending on what I ate last:cross:

I'll put it this way I love to ride mountain bikes, I have around 15grand invested into 2 bikes. But at the same time I could just go to walmart and buy a $100.00 bike and still ride. It really all depends on how far and how good you want the experience to be, try and stay away from pre-maid...

One time I was going to a local bar with my friends and downed two bottles, ehhh I don't remember to much more after that. Oh them days where great!

So everything is going strong with the cooler brew it is holding a constant temp without any help it's staying a 68 and my basement temps is around 55 sometimes lower.

Alright you guys so stirring it helped a little but not very much, I went a head a diluted it and that seems to have done the trick it's bubbling like crazy inside the fermented (not the airlock) although the air lock has very good activity now. I would like to thank you guys for giving me good...

Me too, I've never use a yeast that does so little in the way of foam or showing signs of fermenting. Although my worries are primarily based off of the high gravity, so I'm just going to remove the air lock, stir and let it be. Thanks for the great advice and I'll be sure to check back on here...

This sounds great thanks for the advice as was telling another member if stirring twice a day doesn't seem to be working I will dilute it with some apple juice/water. I didn't think about it before but I could maybe even re-pitch a fresh batch of yeast from another starter, along with diluting it.

There aren't any preservatives in the juice, I've used it for a couple of other batches with great results. Although I've never tried anything this high of gravity, I was just wondering on how I should go about keeping the yeast happy I know there is quite some controversial on whether you...

Three days ago I started a 3.5 gallon here the recipe I used it is supposed to be a high gravity wine 3- bottles of 1.75 liter apple juice from concentrate 6- pounds of granulated sugar Top off with water mix 1-packet of redstar premium cuvee I made a starter for the yeast and pitched...

I'm about to make another wine with a high gravity something around 1.115 or 15%abv. I'm going to use redstar premium cuvee, and fermaid after lag time should this work?

I'm not really going through any added expensive I'm just experimenting, albert instien said the deffinetion of insanity is doing the same thing over and over again but expecting diffenrent results. So I'm going to change it up lol Also I have plenty of brewing equipment now most than the normal...

Should I rehyrdate fermaid k before putting it in the must, and if so how would I go about doing it? I'm cofussed the because the package doesn't say to rehydrate but it say to make starter.

So I was bord yesterday and wanted to see what I could do with some extra yeast. So I threw about 5 liters of apple juice, six and a half pounds of regular sugar, then topped it off to right around three and a half gallons. Then I pitched the yeast after making a starter. It's been about 24...

I think you should just taste the wine, if you like how it taste then it's done. After all it's 18% or so unless you repitch a strong/tollerant yeast on this which may or may not work it isn't going to make that big of a difference. I think using numbers on hydrometer are helpful to get you...

Well I have to say I forgot to check back with you guys before I made the wine today, I only put 5 pounds of raw sugar though instead of my original 7.5 pounds. It just looked like to much sugar for that amount of liquids, I may even dilute it with a little bit of water depending on how the...

I actually figure out a way to make it work....I think lol and from what I was reading it's perfectly plausible for it to work without making vinegar but either way it's not going to be the life or death of me.

So I'm going to starting a 3 gallon batch from apple juice tomorrow, I'm going to use 3 bottles @ 1.75 each bottle the juice each contains 25grams of sugar per serving, which should put it around 1.25 pounds of sugar already in the mixture with out the raw sugar added. I'm shooting for somewhere...