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So youre saying the effects of oxygen dont end in the bucket. They carry over into the bottles?

As always, thanks for the good advice Yooper

I rack from my primary onto sorbate/campden in a bottling bucket. I then backsweeten and add my clearing agent. So my wine sits in the bottling bucket for 3 days. If i do a 3 gal batch in a 5 gal bucket, is that 3 days long enough to ruin my wine?

Hmm, not sure on that one. Only once did a new yeast not start it back up for me. And that time i did the dilution.

I drink a bottle of it as im bottling lol. Ive never let this stuff sit before drinking so i dont know the difference. But i can tell you it is fine to drink right away

Youre gonna have to pull some out and dilute with water if energizer and nutrient didnt work.

It looked like a science project volcano! Haha

Just fyi, when i added more yeast and energizer/nutrient, it bubbled something fierce and almost came out the top of the carboy lol

I always use Montrachet btw.

Sometimes people have problems with that much sugar. I was one of them. I ended up pitching more yeast with nutrient and energizer to get mine going again. Its still going VERY slow....i made a small batch using this recipe but used half the sugar(1 lb per gallon) and it was down to 1.00 in less...

Very, very cool! Where did you find those? Ebay? Yard sale?

How much sugar did you use? 2 pounds?

I made a small one gallon batch of this on 4/15. I used 2 cans of concentrate and 2.5 cups of sugar, along with nutrient and energizer. I used Montrachet. Today is 4/20 and its at 1.00. Tastes good and dry but im going to stabilize and backsweeten with a little more concentrate.

Ok good to hear, thank you. I need the carboy its in but i didnt want to mess anything up by racking before its clear. Thanks

Thank you Doc and Yooper

Today is 4 weeks in and just had a reading of 1.008. Its still has a few tiny bubbled rising up. I want to rack to a secondary to eventually backsweeten. Should i wait til its clear to rack?

Just tested again. 1.048. I sill have alot of tiny bubbles rising and airlock burping. Could it be that its just fermenting that slow?? I dont know what else to do. I guess ill have to siphon some off.

Sweeten then stabilize or stabilize then sweeten?

Ill get another hydrometer reading and if it isnt better, ill have to get a jug to dilute the batch a little

3 days later and its still at 1.051. I dont have a one gallon jug at the moment to do the dilution trick without wasting wine. I pitched a pack of D47 and dumped it in. Im going to add some nutrient before bed also. Seems that the activity picked back up now. I hope this works or I will have 5...