Posted by scarekrow
on 17 December 2015 - 09:58 PM
I'm no expert but have made a few batches myself. You will almost always have some yeast floating. What you need to do is get a hydrometer and check for residual sugars. If you are near 1.000 you have no sweetness left and the yeast has nothing to eat to create co2.
Bottle bombs are not fun if your wine decides to restart the fermentation process. I've had several bottles pop on me even after a year in the bottle.
Your posts are lot more refined than most of my posts and I was taught in our English speaking schools. $20 for a selection of seeds like theses are a steal in my opinion. Thank you for the offer and email has been sent.