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1/4 tsp is the dose for 4-6 gallons. 1 gallon requires only 1/16 tsp, which is equivalent to one Campden tablet. Someone more experienced than I am can tell you how that affects the dose you need before aging or bottling.

You might find an increase in temperature could push wine into your air lock. 5°F will raise it about 1/2”. Try a little sugar in it. A small amount can make a big difference in bringing the fruit forward. Sugar will also reduce the effect of the sourness. Of course time can definitely improve...

Or is it simply a towel over a bucket? “Months and months” in a primary without an air lock? After that time the pH is 2.3 & SG is 1.050? Are you sure it’s not 1.005? Does it taste sweet AND sour? 1.050 suggests there’s still lots of sugar. In any case, I would say fermentation stopped months...

Any idea if the sulfite reaction is specific to Potassium or Sodium Metabisulfite? I find it interesting reds are worse for you. Don’t whites typically require more sulfite than reds? It would be easy to test yourself. Just make something quick and cheap (Dragon Blood comes to mind). Use acid...

@Kaitala, I applaud you for doing your homework, and for being prepared for problems before they occur. You can see there are lots of options should it happen, but it is very, very unlikely that your kit will have a low initial SG if you follow the instructions. If it does, or if you have any...

Your question was very interesting to me because it was actually the opposite idea I had that originally lead me to this site. I wondered whether you could take a 6 gallon wine kit with juice concentrate, and add water to the 4 gallon mark instead of 6, and end up with a port-style wine at close...

According to Enzymes and the active site (article) | Khan Academy A substance that speeds up a chemical reaction—without being a reactant—is called a catalyst. The catalysts for biochemical reactions that happen in living organisms are called enzymes. Enzymes are usually proteins, though some...

So the question is: Does the enzyme take place in the reaction, or is it simply a catalyst that speeds up a reaction but is not consumed by it. I am not a chemist, so I’m curious to know which one is correct.

But the 5.2 L would be concentrated juice. I wouldn’t do it. You’re effectively diluting your must by a factor of 2. Half the flavour, half the alcohol. You can bump up the alcohol with sugar, but you would need something to replace the volume of grape juice you’re losing. If I spent money on a...

Wanna trade? Hahaha. I have the 7D. As a hobbyist, I love it, but never did manage to read the whole manual.

I’m not sure how much change you’re talking about, but for 6 gallons, 1°F will raise (or lower) the level in the neck of a carboy by more than 1/8” (assuming 1 1/4” inside diameter). No thermostat is going to control room temperature closer than 2 or 3 degrees. I agree with @sour_grapes, it...

It will probably be higher. I would think anything between 1.075 and 1.095 would be normal. The instructions are generic.

A kit should only tell you to add k-meta after fermentation is complete, never add it before you are certain. If your wine is completely dry, you can skip the sorbate, but do not skip the k-meta if you plan to age your wine. And do not skip the sorbate if you have any residual sweetness or if...

Good point. Didn’t think of that.

Heating fruit can cause the pectin to set. I’m not sure what temperature that happens at. Dissolving sugar in hot water makes it easy to ensure the sugar is completely dissolved. You could add the sugar directly to the must now, especially if you’re stirring daily during primary fermentation. It...

I just read the recipe. Be careful. There is some wrong information, and some potentially dangerous information. The author implies you can make this a sparkling wine simply by using champagne yeast. I did not read any warning about exploding bottles if not done correctly. The author also states...

EC-1118 is a good workhorse. It should be fine at that temp.

And this is a great place for both!

Mathematically, yes.

Forgot to say “Welcome!” I think you'll like it here. Get ready for a fun ride! Yes, cool temperatures slow things down. Make sure you're in the suitable range for the yeast you're using (what yeast are you using?). Primary fermentation in a carboy (jug) with an air lock can also slow down...