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10 gallons here so far. 1209.5 + 10 = 1219.5

Hey all. I have a gallon of jalepeno wine in the secondary waiting for it to fall clear. I also have a 6 gallon carboy with skeeterpee in the initial phases. Having gone on vaction last weekend, I asked my mother to come over and add the bottle of lemon juice to the skeeterpee. I told her it...

I'm in Oklahoma City. Unfortunately my stuff will likely still be too young (all I have is a strawberry still fermenting, a 2 month old apple, 2 month old cinammon, and a couple of week old grape wines). Nice to know theres another okie on however.

Thanks everybody. Either it was going very very slowly or the occasional shaking continued the fermentation. It finally took off and hit 1.000 and stopped so I racked it off and stabilized it.

Hey all. Been fermenting a cinnamon wine for quite some time, it keeps getting stuck. I can stir it up, and it will bubble the airlock for a few hours and then quit again. Been fermenting for about a month and the gravity is about 1.030, SG was about 1.080. Any ideas? I followed Jack...

Ah, I never found the original thread. That helps. I do not plan on kegging/ carbing.

Only thread i've seen is the recipe page and it doesn't address this; has anyone backsweetened apfelwein? and to what extent? I'm going to try some and I don't like dry.

Definitely going to try the skeeter-pee. Was looking at it last night, seems very simple and sounds tasty. I'll probably start it over the weekend.

Hey guys. I'm semi-new to winemaking here and figured i'd join a more appropriate forum. (Previously all my fermentations have gone higher in proofing if you know what i mean). Girlfriend doesn't like the strong stuff so i've been doing a little wine lately. I've been using Jack Keller's site...