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Does this recipe need to be back sweetened? About 3 weeks into my second attempt at my first batch. Getting ready for first racking. Just bottled my skeeter pee which needed to be back sweetened. Thanks.

Well, started racking my mixed berry wine yesterday and it appeared rusty colored and had a funky taste. It appears to have oxidized and spoiled. Down the drain it went. Started another batch today, but put in a carboy immediately. Hope for the best this time around. Already good activity in...

Brought temp up to 72*-74* for a few days now and still very little activity in airlock. I will make a yeast starter and pitch in the next few days. Thank you for the suggestions and I will keep you posted.

Is an airlock necessary in primary or will a towel over the bucket suffice. Been going pretty good in bucket for almost a week now. Was thinking of checking gravity and racking into air locked carboy. Just wanna make sure the week not air locked didn't spoil the wine. Smells delicious as its a...

I have Lavin 1118 yeast. I will try and get a starter going and try adding it and attempt to bring temp up into the low 70's. Should I rack it off the sediment or just add the starter to my current carboy? I will search for the sticky about the starter to make sure it's correct. Thank you.

Ok, so I added 3 tsp of yeast nutrient and stirred lightly and got no reaction in my Malbec. It had no bubbles and definitely was in no risk of the volcano effect. I tasted it and it was still sweet. Should I pitch yeast into the carboy?

Stir very well?? Worried about oxidation. Is this a concern? I know fruit wines need to be degassed.

Gotcha, thanks. My first 6 gal batch, so I am excited to see what flavors will work. Gonna do 3 gal original recipe and 1 gal batches of flavored.

Checked the Malbec today. Very slow to no activity in airlock. SG=1.010 still. Hasn't come down any in 2 weeks. It's actually closer to 65* if that makes a difference. The Pinot Grigio I started at the same time is still bubbling away and SG=1.027. I plan on racking both of these off the lees...

Can I flavor Skeeter Pee when I backsweeten? And if so, what would work best? A frozen concentrate, 100% juice, or could I use a flavored sugar(Koolaid)? Just gonna experiment. [emoji106]🏼

I have 6 gallons of Chilean Malbec airlocked in a carboy. The activity stopped in the airlock a couple weeks ago and there is a good 1/4" sediment on bottom, my question is can I rack now or should I wait for the next full moon? Heard from a couple people that I should rack to coincide with the...

First time, so maybe I'm doing it wrong. It wasn't a kit, I just picked up 2-6gallon pails of Chilean juice. 1 was Malbec, the other was Pinot Grigio. I believe it's just the natural yeast in the must, but I might be mistaken.

Really? As I mentioned, I'm a noob. So does that mean that there is something going wrong with my Pinot Grigio?

Just seems that it dropped quick as my Pinot Grigio I started at the same time is at SG-1.04

I believe it was about 1.09-1.10 in the bucket before I racked into carboy. I forgot to write it down. But kinda remember thinking it had potential for 13% alcohol.

Sorry it took so long. Was waiting for my wine thief to come in. Just checked it and it's currently 1.01. And it's approximately 75*

Started a batch of this yesterday. I did not have a yeast cake as I am a newbie to the wine making process. I used a yeast that I rehydrated in warm water and a cup of the skeeter pee at the same time. Today I pitched in the last bottle of lemon juice and the yeast starter. How long should it...

Didn't add any additional yeast as the bucket says it was in there already.

I am a newbie to making wine and started 2 batches of wine. I purchased a 6 gallon bucket of Pinot Grigio and a 6 gallon bucket of Merlot. Let them sit for 2 days at room temp and racked into glass carboys 2 weeks ago. Had a 6 gallon carboy for the Pinot Grigio which is still chugging along, but...