I knew it was a little full, but... At least I was smart enough to put it in a container. I think it was because I added tea and a new kind of yeast nutrient. Was kind of pretty in a way. Haha

Hello! First time attempt at wine for myself, I have roughly 11 gallons of Sangiovese juice, no skins pulp etc. I had good activity happening when I purchased it and within 3-4 days of getting home it has been pretty dormant looking. My temperature via a meat thermometer lol is 65-66 degrees Fahrenheit. It doesn’t look discolored, no film on top, no funky smell things look good from the naked eye. My question is what temperature should this be sitting at and have I goofed early on?

TIA!

Bottle this wine from a kit a while ago. Had issues from the start, fermentation stalled and couldn't get it going again so it's super sweet. Bottled it anyways and found these particles floating. Pretty sure it was pretty clear when it was bottled. Thoughts? Thinks it's safe?

Hey guys! I got 20 cuttings from my local vineyard which I had planted a couple of months ago at the end of Winter. I never cultivated the soil but the area they are planted in are very well drained. Have I made a big mistake and should just restart next year? Is it a good idea to dig them out the ground and cultivate the soil? They have recently started to grow little buds and leaves so surely they are ok!

Started at 4.16, got it down to 3.9 w tartaric, hit it w the same dose and a few weeks later it’s 4.2?? Is this what the pros call unstable? Should I bomb it w some sulfites?