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thanks. it has been kinda cold. i have a small heater in there. will try to give it a stir

so i am doing a winexpert chocolate rasberry 3 gal port kit. my starting grav was 1.127 my FG is still at 1.020 the kit says it needs to go down below 1.010 before i can stabilize. it has been at this FG for over 2 wks. no bubbling going on anymore. what should i do?

well i followed the instructions in the kit. step 3 after degassing i added metabisulphate, kieselsol, and chitosan. the wine is clear and ready to bottle, just a little dryer than i wanted. now it says i can sweeten, but to use a conditioner, i dont have a store bought conditioner...

i have a similar question: do i just use sugar or do i need to add sobate also before bottling. my wine is a riseling from a kit. it has already been stabilized and settled.

anyone know a recipe for steelheads mothership wit organic wheat?

the FG hasnt changed at all during the past 7 days. and the bubbles are pretty much 3-4 min apart. do you think its going to get any lower than 1.014? i dont mind waiting, as im going out of town this weekend so i could bottle when i get back.

smells fine i had to re pitch dry yeast because i didnt do the liquid yest correctly and it died (either temp too high or not enough time before pitching) thanks should i bottle now or wait another week?

the yeast from pitching sound like it might be the thing thanks ill push on

sorry its a bad camera phone pic. ill try to take another one

i found this when i went to test the FG today i have checked the FG once before at day 7 using a sanistar sanitized theif it is now day 14 in primary (not using secondary belgian wit) is it infected? its a white liquid funk dripping into the beer FG is 1.014 day 7 and 14 OG is 1.040...

ok, thanks ill keep measuring for that FG

and using tap water?

k thanks i dont want to move it but want a clear-er beer. i would like to wait till the FG hits 1.000

ok so it has been 8 days in the primary, the bubbling is about every 3 min the og is 1.040 and i just took one tonight and its 1.014 which according to the book i have "how to brew" its 3.3%. the color is a nice amber on top, pretty clear, the bottom half is still a little cloudy. question...

so to update, nothing was happening on the 3rd day so i went to the LHBS and got some dry yeast and pitched it, and it started fermenting in about 3 hours. going strong now. and boy does it smell good, can really smell the orange, it does smell like blue moon in a way. so i guess i killed the...

i am using a carboy for my fermenting, its 72F and in a dark room everything has settled a nice trub layer has formed on the bottom, the air lock is on really well with sanitized water in the air lock. still no action im thinking i did something wrong with the yeast or didnt airate enough i...

thanks. that makes sense. i will have to try that next time....its a really dark amber color in the primary. 24 hours still no bubbling