Search results

Keep us posted!

I personally wouldn't add more finings just yet. Give it a day or two after you stir it to see if the sugar is really dissolved and then decide on adding more Sparkolloid if it's not clearing. I would go with SuperKlerr or Dualfine instead though if you have it instead of Sparkolloid.

Not too much...they usually succumb to alcohol poisoning fairly quickly...damn light weights 😂😂😂

I actually tried to introduce some oxygen when I sloshed as I hoped that that would give the little yeasties a boost. Since I was hoping that it would take off fermenting again and push the oxygen out, it wouldn't hurt the wine

My personal opinion is that your biggest worry would be if a bug got in it because the airlock was off...I fight little fruit flies quite often I'm the summer/early fall months. So I would check visually for any little insects, give it another dose of Potassium Metabsulfite and, as long as it...

I personally think it's sugar in the bottom, at least from the pic. So I'm just going to make sure I understand completely though... Before backsweetening, when the wine was clear, you racked off the sediment before adding the sugar, correct? I personally always add the sugar before letting it...

Is your wine in a carboy or in a primary bucket? Have you tried agitating the wine, either by stirring or by swirling the carboy vigorously? I had two wines recently that, for some reason, slowed almost to a stop around 1.030. I sloshed the heck out of the carboys and they both took off nicely...

Actually, I add the chitosan anytime after an hour and it's always worked fine for me.

Kieselol (added first) and chitosan (added after a few hours wait).

I also only use SuperKleer/Dualfine. It clears most wines in a week at the most. The only time I use bentonite is when I make a kit wine and it comes with it. The only other wine I make is Dragon Blood varieties. I decided to try it once on one of them and it gave me so much trouble clearing...

I've only made one flavor of Orchard Breezin' kits (the Tropical Lime) and the second batch of that only because it was requested by a friend. I find it so overly sweet that the second time I only added half the f-pack at the end. I did boost the alcohol with extra sugar and juice concentrate at...

Rather than revive an old thread, I just wanted to say thank you to @CDrew for the best label removing hack I've find to date. I had some bottles given to me but the labels were impossible to get off so I was ready to throw them out. Your method is working like a charm!!!

No matter how careful I am with ventilation, if I get the slightest whiff of PM at sanitizing strength, I immediately start coughing and have what I would consider an asthma attack. I even have issues emptying lemon juice into a primary bucket when I start a batch of Dragon Blood. I finally...

I'll just jump in. I think it's certainly a personal preference or opinion based on what a winemaker has experienced regarding past performance of one over the other. I've had great results with Durafine so it's my fining of choice 😊

I'll message you...

My carboys are all in baskets now because I once had one break and spill 6 gallons of wine all over my floor. I didn't know whether to cry or grab a straw. It took me HOURS to clean it up 🥺

This is my lime Skeeter Pee 4 days after adding SuperKleer.

🤣. Well, I could have used better English, so maybe it's me who's been quality controlling too much this morning 🤣

Is it drinkable though, even if it's not what you were expecting? The only part that matters is whether your girlfriends like it. 🤣 I've made some that weren't my faves but friends still loved it.

I've not had a lot of luck with bentonite so always use SuperKleer (also known as Dualfine) to clear my wines. I then filter it before bottling using the Vinbrite filter. It's not a fancy system, is inexpensive and does an adequate job... it help gives the wine a bit of polishing.