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I am making satsuma wine my SG is coming down i read that when the SG hits between 1.020 & 1.030 others say it has to go to 1.00 at the present time which has been 4 days fermenting it has come down to 1.020 my solution is in a 5 gal bucket with the fruit in it and i have a bubbler on it every...

Strawberrys are not ready but we had a bumper crop of satsumas this past summer so this winter i peeled about 10 pounds worth of fruit so i figured we got plenty of these i could pick 100 lbs if i wanted so why not make some wine. Here is my start reciepe 3/31/2021 #1 - 10 pounds of pealed...

#1 crush strawberrys in bucket #2 add boiling water ( kills wild yeast & bacteria ) amount needed for batch size #3 let sit overnight to cool down #4 pour in sugar to obtain 1.095 which = 14% alcoholic #5 add yeast #6 stir every day and check hydrometer #7 when specific gravity hits 1.030...

When i rack from my 5 gallon bucket to my 1 gallon carboy what if dont have enough liquid to fill a carboy is it ok to have less and is there a point that the amount of liquid wont work are screw up ?

If i have a 5 gallon bucket for fermentation can i make 2 gallons of wine even though there will be excess room in the bucket ?