Recent content by browndd1

i will have enough to fill the ferm fast conical up to the top

Anyone see a problem aging the red wine in the fast ferment conical or should I use a glass carboy?

It is day 2 on my primary fermentation. I would like to transfer to a ferm fast conical container. Can I just slowly dump both buckets into the conical without disrupting the yeast? Thanks, Dave

just finished up the fermentation and racking of a sweek dark cherry puree into a carboy. I have head space in the carboy. Can I put a vacuum on this or what do I need to add to bring it up to the neck? Thanks, Dave

Ok, thank you

When the sg reaches 1 and you rack into carboy, can you filter the wine with like a fermtech system? Will this effect taste vs letting it sit for 30 days then racking?

My question is that I cant remember whether I added the campden tablets and potassium sorbate to my 5 gallon carboy of wine over a year ago. Should I add them since I cant remember? What if I did in fact add them and give it another dose will it be safe to drink and turnout ok? Thanks, Dave

I filtered the wine with a two stage fermtech filtration system prior to bottling. The strawberry-banana is in a 3 gallon carboy with airlock so I can let it age for another 3 months. The red wine was started from welchs grape juice and it is already bottled after filtering. My watermelon...

It has been filtered twice. Once after the bentonite did its thing for a week and now because I was planning on bottling it. It tastes pretty good but maybe a little sharp on the bite so this is why I added glycerine.

Will it not age properly in the bottle when corked?

I have a strawberry-Banana Wine that has been back sweetened, had glycerine added to it and filtered. The Wine is crystal clear. I started the fermentation around 9-15-22. Can I go ahead and bottle now and it age properly in time or will it age for the worse as opposed to aging in a glass...

I dont think it is a ph problem because I added 2.5 tsp per 5-6 gallons of must prior to fermenting. I will check it tomorrow when I get home.

I wouldn’t say sewer. Maybe vomit. Can I check the hydrogen sulfide levels and lower them if needed? I did add yeast nutrient in the must.

I just checked on my watermelon wine in secondary and it smells like urine somewhat. However, when you sample it with some sugar it appears drinkable. Any concerns if the watermelon sour’d during fermentation