Search results

rack off of the fine lees now. if k-meta not added do so know 1/4 tsp for 5 gallons. rack again in three weeks add k-meta again and every three months thereafter until bottling.

I would suggest bench trial in future. take 1/4 cup sample of the wine and use 1/4 tsp of the sweetener. a 1/4 tsp to first sample, twice this to second sample three time to third sample proceed with other. calculate for main batch add k-meta and sorbate along with sweetener

the fine lees may be yeast falling out of solution. wait a few weeks and rebottle if inclined otherwise be carful when pouring

wait about a week to insure fermentation does not occur. if good bottle

your techniques are more than satisfactory. assure the use of k-meta is followed using a dosage of 1/4 tsp per 5 gallons. minimize removing the airlock and spray any tool that touches the wine and you should be fine. age the wine about six months and then bottle.

if you have confidence in your sanitizing technique no need to top up. take 3 grams k-meta and 11 grams of tartaric acid to one gallon or water. using a spray bottle spray anything that will touch the wine. keep an airlock on the carboy. keep the airlock on at all times reduce time to check the...

use a standard heating pad for humans tie around carboy works great.

suggest using powder form in your next batch. if still desire to use tablet take a sample of wine add table to it until dissolve before adding to main batch.

onlinelabels.com offer pre-glued labels and free use of their software to design same once you have made a purchase.

I would slowly add tartaric acid to the chokeberry to get ph down to at least 3.6. might do a bench trial. finish each wine and then do taste test for further additives

try amazon

Waterloo Container should have any size bottle finish required. they will ship small quantities.

either is fine. if powder take sample of wine and dissolve the enzyme.

I thought its use was invented in Europe. bench trial with egg whites?

pectin enzyme would work wonders

I would suggest adding about 1/4 tsp tannin to juice wil give some body to the wine. also use a hydrometer to determine completed fermentation rather than time. fizziness is wine still fermenting.

if the Riesling tastes fine leave it alone and bottle. for the rose try a bench trial with gelatin may remove the astringency.

71b keeps the aromatics which will affect the taste.

test for the virus

get tested for Covid sound like its symptoms