Recent content by Mucbean

Ok, I think I'm just going to dump it and start over. I was just making a gallon. Thanks for your help.

I'm making some Mango wine and the initial SG reading was 1.130. I racked it into a carboy about 6 weeks ago. I checked the SG two weeks ago and the SG was 1.070. I checked it today and it is still at 1.070. Is that normal?

What about using purified water? Is it any different than distilled?

Ok, thanks!

Can I make wine using canned fruit that has Citric Acid in it? Thanks, Mike

Ok, I'll wait and see how it does. Thanks

Ok, thanks for your help. I checked the SG this morning. It's at 1.032. I'm thinking of maybe adding 1/2 lb more sugar.

I forgot to check the SG reading before adding the yeast. Its fizzing pretty good and my fruit is in a mesh bag. I was thinking of adding 1 more lb of sugar and see what it is at in the morning. Is that a good idea?

I'm a newbie on wine making. This is my first batch. The recipe I used was: 6lbs of mixed berries (cherries, blueberries, strawberries) 2 lbs of sugar 1 gallon of water 1 1/2 tsp of acid blend 1/2 tsp. of Pectic Emzyme 1/2 Energizer 1 campden tablet 1 tsp. of nutrient 1 package of...