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Well, I stabalized the wine several days ago, and today is the day for adding finings. So yesterday I bought all kinds of things, bottles, corks, corker, hydrometer, grain bag, a few odds and ends. I decided to test my wine today with hydrometer. So I soaked the test jar and hydrometer and this...

That's what I've decided to do. Just out of curiosity, what would happen if I did add yeast? Assuming it's done fermenting (which I really think it is the more I consider it) would it do anything? Would it just sink or float or what? There's alot of sediment on the bottom now and I can only...

I can't even say I've heard of wine on tap either. I suppose you could tap a large keg of wine, but I've not personally seen one of those except in a winery and it was aging for bottling. Then there's wine in a bag of course. :p

Alaska is a pretty long trip for about 99% of us :p

Here's an odd thought. What would happen if you made wine, then boiled it or heated it enough to remove the alcohol. Then reintroduced sugar to it, then re-fermented it. Would the "twice fermented" wine taste the same the second time around, or would you arrive at a new flavor? Or if you...

Yeah, I've used hydrometers to test battery gravities many many times. They DO break easily. How do you degas a wine? Let it sit? The kit is made by Lakeview Valley Farms. See, the reason I am concerned about the inactivity is because before racking it was active, and after it is not...

Well, lessee here. Day 23 "Stabalize" wine. Basically stop fermentation with a packet of K-Sorbate and K-Metabisulfite. Rack again if sedimentation. Don't do this until wine is dry. Then day 28 is "Clearing". Add packet of Gelatin, Tartaric Acid, Sulfur Dioxide, and Pectinase. Let wine stand...

Yeah caplan, it has dropped some sediment already. This kit is wierd. You don't add any sugar. You don't even activate the yeast. You don't put a packet of yeast in either. Just like a 1/2 tsp or something like that. Just the juice packet and water, then shake it (aeration) and pitch the yeast...

Like I said, it's a kit so I was simply following the instructions verbatim. I don't think I want to do any more kits. It was in the primary 10 days, and was doing well. I didn't want to rack it from looking at it, it hand't slowed enough. But I decided to rack anyways per instructions (it says...

Ok, it's been a couple more days and it's not active at all. I want to add yeast. Should I add the same amount as I did in the beginning? Is there a thumbrule to adding yeast?

I'm starting to think self-designed brews are easier than kits. Anyways, I am doing a kit Chardonnay and it came to the day for first racking. It said the fermentation should have slowed down, which it had, but was still kind of active. Against my better judgement, I did it "by the book" and...

Ok, so my Joe's Ancient Orange is about on it's 9th or 10th day and following a quite active few days, the bubbling has slowed to one per 20 secs in the airlock. Is this normal? I thought it would decrease much more gradually than that. It was around 1 blip per 10-12 secs yesterday I think? Now...

Well, according to instructions I am supposed to go to secondary in a couple days. But this wine is still bubbling alot, so should I wait until it slows assuming it doesn't in two days? What would be ideal for "slowed" down enough? 1 blip in the airlock per 30 secs? It's about 1/ 8-10 secs now.

Assuming he is american or british. There are several countries where home-distilling is quite legal.

I dunno about fool-proof :) My first wine was a Merlot kit wine. I did everything by the book and somehow still screwed it up. It came out with full alcohol content, but no body whatsoever. It tasted like watered down wine with a kick. I ended up having to add it to juice to make wine punch...

smells like yeast and sour grapes to me.

Woah... The mead, now 4 days later, is fizzling almost. It's bliping like once every 5-7 secs, and you can see alot of visible bubbling...you can hear it actually. Sounds like when you open a soda can and listen to it fizzling inside. And I was worried about stalling....hah! I think it...

Nooooo! I want mead now! Oh, I guess I can buy some.... Came home from work and the foam had foamed to uber foaminess. I guess it had really kicked it up over the day and teh wife was complaining about the smell...so I know it was working from my earlier wine making experiments. So now, per...

You can make cider but you can't freeze it? Now that's just silly. I highly doubt any self-respecting law enforcement officer would care unless you were selling it.

I followed advice and started with Joe's Orange Ancient recipe. I made the batch a couple hours after I made a batch of chardonnay from an old kit I had. The chardonnay is bubbling like mad, now 16hrs later. The mead, which I was under the impression would fizz and foam alot, is bubbling....but...