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a higher pH means only that you may need to use more K-meta to improve shelf life and inhibit oxidation. There are calculators to determine the amount of K-meta you should add given the pH.

Hiya Derrald and welcome, pilgrim. Green apple wine. Don't know that I know what that is. Is the color an attribute of the wine or of the apples themselves? Can you press the apples? If I wanted to make apple cider from any color of apples, I would find a way to expel the juice: about 15 lbs of...

In wine making, I think TA is more important AFTER fermentation than pH. Wine makers routinely produce wine with a pH of around 3.0, 3.2. If that did not worry the yeast , it wouldn't concern me. What might concern me is not the pH but the TA - the AMOUNT of acid in the wine.. but that ain't...

I am confused. What exactly is the problem the pH is causing? Is it that you may need to use a little more SO2 to inhibit oxidation? The strength of the acids when too strong (say , below 3.0) can create problems for the yeast, but you've already made the wine. The issue then is not pH, is it...

I know nothing about concord grape wine - I dislike the favor of that grape - and others with far more experience than I may have a different position, but I would argue that the amount of skins (and seeds) you use should be the amount of skins and flesh and seeds that came from the grapes. That...

I think there is another consideration: a good wine can become a wonderful wine with some aging but a poorly made wine simply gets older and does not improve with age. Only anecdotal evidence, but that's my experience with both country and grape wines.

Welcome aboard, Oliver. What kinds of wine do you prefer making - grape or country wines - or mead?

Catawba? Concord? Do people use these grapes to make wine? Do people drink wines made from those grapes? I mean do they drink those wine voluntarily? Sorry, but those berries are an acquired taste... and I have never acquired that taste.

I don't make many kits: I prefer country wines and mead that I make from scratch but I have always assumed that the yeast provided was chosen by the kit makers to work with folk who have never made wine before. Their choices are for all intents and purposes "fail safe" and by fail safe, I simply...

Hi TRashKan, and welcome.

Let's do the arithmetic, TrashKan. Let's say 1 T = 15 g, so 2 T = 30 g, Let's further agree that 1 C = 230 ml = 230 g , and so 1/2 C = 115 g. Let's agree that 15g of Bentonite + 115 g of water = 130 g of solution, and so if 1 t = 5 g which is 5/130 of the solution. = 0.038 of the solution you...

Strongly agree with Sour_Grapes, leolaquitzon. But the challenge is if you prefer your cider to be sparkling: you can't really sweeten and prime unless you want to use unfermentable sugars to sweeten. Stabilizing to sweeten with fermentable sugars, will kill the yeast so you cannot prime unless...

Here's the thing: a home wine maker who buys yeast packed for hobbyists cannot over -pitch. You can under-pitch very easily because unless your re-hydration protocols are excellent you will have destroyed a huge portion of the potential colony that the pack could form. If you don't rehydrate, if...

Where is the pith taste coming from? Don't you zest the fruit? Adding peel with pith is a mistake , in my book.

My recipe was a variant on Skeeter Pee. Used bottled lemon juice and step fed the yeast the lemon juice so as not to overwhelm the yeast with too much acidity. My version was crystal clear with no hint of yellow (so not "skeeter PEE"). Used 71B , if I recall (not near my notes) and this was a...

But anyone can say anything. Unless they explain why they claim what they claim, in my opinion all such claims are empty. What might make starchy potatoes a better tasting wine? Sounds like complete hogwash... but I could be wrong and I am willing to accept evidence, not "because I say so".

Not so sure it matters what kinds of potatoes you use but the tastier the better. All you do is boil the potatoes until they are soft and strain out the tubers, collect the liquid to which you add your fermentables. Have yet to make a potato wine but parsnip wine is made in the same way as are...

This is interesting. I love the idea of finding ways to make wine from what many view as a waste product. Wine, not from corn, but the cobs. I often make wine from whey, the waste product from cheese making. I wonder what other "waste products" are used to make enjoyable wines.

Welcome, pilgrim.

Dandelion wine is a taste of heaven. Yours looks really clear and wonderful, amymrenken. Enjoy.