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how do i know when to put it in bottles ?

Well i racked it and its still bubbling i filtered it twice and it looks good.

It was 1.010 this evening so tomorrow morning i am gonna strain the satsumas out and rack into a glass 3 gallon carboy i am gonna taste it and if its not sweet enough i am gonna add some sugar water does this sound about right for back sweetening or am i supposed to wait to back sweeten when i...

I am thinking i am going to wait till my batch gets to 1.0 then i am going to strain it and put it in a 3 gallon carboy and let it finish its fermentation does this sound right ? Its hard to explain what i want to do when i dont know what i am doing hahha

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...

We have so many trees we threw away 4 wheelbarrows full of Navels and a couple of wheelbarrows full of louisiana sweets same thing with satsumas i hope it comes out good because we have so much of these different fruits

hahaha well i figure all it cost me was a packet of yeast and couple dollars worth of sugar @ ingredients but this is the actual fruit not the juice so you never know and it is the first wine i have ever tried to make

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...

Toadie i altered how does this look ?

#1 crush strawberrys in bucket #2 add boiling water ( kills wild yeast & bacteria ) amount needed for batch size also add 1 campden tablet per gallon also add pectic enzyme 1.25 tea spoons per 5 gallons #3 pour in sugar while hot water is in bucket to obtain 1.095 which = 14% alcoholic #4 let...

#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...

I guess it would be better to rack into a 3 gallon carboy instead of 3 , 1 gallon carboys that way you would have less waste in the bottom after you rack it again?

I posted a confusing statement sorry let me clarify my question in other words i should try and get a little more liquid than what i need because i am not sure how much volume the fruit will take up or am i overthinking i was trying to figure out how much sugar water to add if i add 2 gallons...

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 ?

Thank you i am gonna give it a shot

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 ?