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User Name: bama2112

My first batch, in primary just shy of 3 months. Completely cleared recently so I figured it was ready. None of the fruit had dropped though. Checked S.G. and it was at 1.056, extremely sweet! No time to really try the restarting procedures properly so I topped off, added some yeast nutrient...

It's been 2 weeks since adding the kmeta, sorbate, and sparkolliod. It has not cleared at all! Not one bit! Anyone else have this problem?

I'm with you here. Mine had been in the primary for 3 months, so I figured it was time. Tasted it, and all I can describe it as is a very watery white wine flavor. Has no body either. Drank a couple glasses and it's got a kick, but just boring in taste. Bottled it in hopes that it'll taste...

Don't waste it, just drink it! I like this idea!!!!! :rockin:

Being new to wine making and haven't back-sweetened anything yet, what's the best way of adding the sugar to it in the last phase? I have 5 gallons in a glass carboy, already added the kmeta, sorbate, and sparolloid. Just waiting the two weeks before adding the 6 cups of sugar to it. So, do I...

New to wine making to the point that I have many versions going but haven't bottled anything yet except for a quick grape mead. Racked several of my first wines from the secondary today. Although they actually tasted great already, they didn't have ANY hint of the fruit used to make them...

I just started my first muscadine wine two weeks ago, a 1-gallon batch. Used this recipe from Jack Kellers web site. I'm new to wine making so not sure what help I can give. MUSCADINE GRAPE WINE (1) • 6 lbs ripe Muscadine Grapes • 2-1/4 lbs granulated sugar • 3 qts water • 1 tsp pectic...

My AOM is 2 weeks old now, and I'm NOT getting the wonderful aroma that everyone speaks of. It bubbled like crazy for a couple days, then it stopped, no real evidence that the fermenting is still going on. Is this the problem? Followed recipe to a T.

FYI, anyone around the Houston area, many of the Kroger grocery stores are carrying both bronze and purple muscadines that come from Jasper County, Texas. Price was $2.79 per dry quart. 4 containers got me almost 6lbs of grapes. Wow, these bronze ones are good!!!!!!!!!!! :ban:

Thanks for the info bmckee56. So should I have added the campden tablets today when I moved it from the secondary into the fresh carboy? That's something I've been unsure about, when to add them. I was under the assumption I was to add them prior to bottling to stabilize the wine. Hey, I see...

Racked my strawberry this morning. After moving the carboy yesterday I had to let it sit overnight to settle again. The picture below shows the amount I had to leave behind from the racking. I was lucky that when I made the original batch it made 6 gallons, so I had to use the entire extra...

My mistake, that was the S.G. when I transferred it to the secondary. It's been a crazy Friday already..... Original S.G. was 1.086.

Thanks Yooper. Going to rack it this morning. If I can't find a good quality strawberry wine to top it off, what would ya'll recommend using?

Thanks for the reply Malkore. Sorry I forgot to include O.G. The O.G. was in fact 1.010, this is why I racked it a day earlier than the recipe suggested. I'll check the S.P. tomorrow and see what it says, then go with your recommendations further.

My first wine attempt, strawberry, 5 gallons. Stayed in primary for 6 days, transferred to secondary and it's been in there for 2 weeks today. As you can see from the picture, I have almost 3 inched of lees in the bottom, is this normal? There's no more bubbling going on so I think the...

To make it even better, use Clamato juice instead of the tomato juice!!!!!!!!!!!

Primary fermentation appeared to slow down a lot on the Mustang grapes. The Montrachet yeast doesn't get hugely active from my understanding. S.G. was around 1.040 after 6 days. I was worried that the fermentation stalled, so I went ahead and moved it over to my secondary and put it in a...

Roll tide!!!!!!!!!!!!!

From a gun forum.