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If you know the starting gravity of the juice (when you say apple cider, you mean non alcoholic apple juice rather than as the term is understood internationally as an alcoholic drink of around 6 -7% ABV?) , the volume of liquid and the amount of any fermentable sugar you added, and the...

Welcome, I have family not far from Merthyr.

You nailed it. This was not about returning a check or money to an individual but to a corporation with a large public face. Even if they simply invited the finder to a chat with their PR manager and asked him about his life and so sent him a gift that would have been meaningful to him, the cost...

Carbon monoxide poisoning? That ain't pretty. Is your heating the source of the problem or did someone tamper with your vehicle? Get well very soon, Dawg. Sorry to hear that you have problems with members of your family.

I make cheese and I bake bread and I write short fiction.

The best glass carboys come from Italy (I think) . Many of the others (China and Mexico) are poorly made and are not adequately annealed and so are subject to stress cracks. I may be a contrarian but if you are fermenting or aging five or six gallons of wine that has taken you weeks or months to...

Oops.. Yup.

I am certainly no expert in any wine kits but those that I have some familiarity with never offer any back sweetening and that may be because unlike country wines, grape wines tend to always have a perception of sweetness no matter how brut dry the wine is. Country wines tend to need some...

Aging in the primary CAN be a problem with some /many yeasts. Dead yeast cells are apt to burst open and when they spill their guts you can find off flavors that you really do not want in your wines, If you are not aging for months or longer, not really a problem but if you treat every wine you...

The thing about K-meta is that it is a three-fer. Star-San is a single use product. As a three-fer, K-meta at stronger concentration sanitizes with SO2 which is hat you smell. At lower concentrations you can add this to fruit (grapes and other fruit) to kill indigenous (wild) yeast and bacteria...

Thank you. Much appreciated.

Thank you for this information. Really helpful. I know wild grapes grow locally and where I live in upstate NY makes growing some varieties more problematic than those I don't like...

Aha... now it makes better sense... but again, just to be clear brewers talk about attenuation. We assume wine yeasts ferment 100 percent 100 percent of the time.

I want to try to grow some wild grapes. I assume that I have a better chance of successfully growing the grapes if I take some cuttings from the vines that grow near my home. My question: Is there a part of the vine that will more likely root than other parts? And is there a tried and tested...

Hi Isaia - and welcome. Wine typically has no non-fermentable sugars so talk of "attenuation" really has no meaning. Wine making is similar to brewing but they are not the same thing. If you started with the juice of wine grapes your final gravity ought to be 1.000 or lower (alcohol is less...

If the first volume was say, 1000 ml and you had N hydrogen ions because the acid was tartaric - and I may be very wrong - if you added another say, 100 ml with malic acid, the number of hydrogen ions per ml would be smaller and so - I think - the pH would be higher. Your pH meter would attach...

Rises because tartaric acid is about 2.5 or 2.7 times stronger than malic and it is the strength of the acid that registers on the pH meter. To find the TA you can also use a pH meter but now you are using it to determine how much volume of a known base Sodium hydroxide at a known molecular mass...

I don't know that the pH goes down if you simply add more tartaric to a tartaric acid wine. The TA would certainly rise, but the strength of the acids may not change, so the pH may not go down. Add malic and the pH would rise... (I think the bigger issue is the amount of hydrogen ions that can...

That mother is what I look for to consider the process "complete". And it can take a few months for the mother to establish itself. If you can smell the vinegar, then I don't know if you need to add any more culture to the batch. Me? I would put it away, forget about it and check on it in...

No expert, but are pH and TA related? They both are measures of acidity but the pH deals with the strength of the acids while the TA deals with the amounts , the volume of the acids, and so you can have a little (TA) of a strong acid (pH), a lot (TA) of a strong acid (pH), a little (TA) of a...