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I don't have my exact OG in front of me I'm still at work. Thanks for the info I didn't realize that about the chemicals. My other question is when can I back sweeten this wine? It's really tart an I don't wanna sweeten it to late for fear of the wine not becoming clear

Last night my gravity reading was 1.00

Ok u kinda lost me but that is pretty much what my OG was I used 24 lbs of fresh grapefruit - skin and pulp.

I used a high yield yeast with a potential of abv 20% and added yeast nutrient for the first 3 days. On top of all that I was trying to make the wine sweeter so it started with roughly 21 lbs of sugar in a 6.5 gal carboy

I was thinking of adding Camden tablets to see of that would stop it. I really didn't have a set abv. When I started. I'm not really fallowing a specific recipe.

I started a grapefruit wine 2 months ago and I just did a gravity reading on it And my abv is already at 19.3%. What should I do? Is there anyway I can stop the yeast from producing more alcohol and possibly speed up the clarifying process.

Should I add more water to my wines or is this enough. I am 8days in on my plumb and grapefruit wine.

I didn't realize I had responded to the post already. Drink*

I was thinking the same thing so I was planing to dilute with water in another day or so. If I need to I will turn it into a 6 gal batch.

I used red grapefruit. It's fermenting in a 6 gal bucket with an air lock. I'm not sure which yeast I used. I'm not to picky with yeast. My OG 1.154

I used red grapefruits. I have it in the fermenting bucket with an airlock. My OG was 1.145

I used a knifes and removed both the peal and membrane of the grapefruit as little white as possible. I even removed the center white part of the fruit.. I placed the "clean" grapefruit and 2 pounds of diced up raisins in a nylon bag and mashed the fruit. I got about 2 gals of juice and added 3...

What are you making? *Sara* I am making a grapefruit and a plum wine I just started both yesterday.

I also started a 6gal batch of plumb desert wine for my wife and her friends using about 21lbs of fruit today.

Today I started a 5 gallon 24 pound batch of grapefruit wine

What if I put the Camden in and in 24 hours put more yeast in

What happens if I don't put campden in

So do I just forget about adding the campden.

Should I add my campden tablets the same day I add my yeast and when should I add bentonite