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Which is one reason why it is incredibly challenging to halt an active fermentation in mid-flight. Commercial lab cultured yeast are not impeded by K-meta. You need to cold crash and rack repeatedly to remove the colony of yeast before the K-meta and K-sorbate will bite.

It's both a chemistry set and a canvas. There's the joy in playing with science and the delight and pleasure in the art we create and share.

Welcome aboard Evonne. I gotta think that mainshipfred has it down to rights. One way to make a small fortune opening up a winery is to start with a large fortune. If you think about it, at least in the US, if you start a winery in 2022, you will need enough funds to live on for - what one or...

I think the most problematic thing about using nuts in wine is extracting the flavor you want. In my opinion, Joeswine hits that nail right on its head. You want to use a nut extract as the source of flavor but that does not necessarily mean that you need to buy a commercial extract. Crush your...

It's a kit, so you are adding water. The batch of grapes that made the juice COULD produce a wine at 12% but why not add LESS water to hit the specific SG YOU want. Simply add water carefully while mixing and monitoring the SG. It may mean you will have a pint or two less wine - or not, but the...

I based my lemon wine on Skeeter Pee. Twelve percent ABV and Premier Blanc yeast. Made the wine for my stepson a) to show him how easy it is to make a drinkable wine and b) because he is in his final year at a college and he likes to be able to share wines with his buddies and room mates.

I think all the dandelion wine from last year is finished and I have only a couple of bottles of the lemon wine left: it was a family favorite, but in my book one is only as good as the judging from the last competition and so this year's wines for the next competitions are being readied -...

Learned last night that I medaled in the New York State Fair Wine Competition: a silver for my dandelion and a bronze for my lemon wine. Woot , woot. Judging was held in June but the results were made public at the fair on Sunday.

I think that Campden tabs (K-meta) helps neutralize chlorinated water. What you really don't want , in my opinion, is chlorinated water in wine making. You are adding chlorine and the phenols that the yeast produce can bind with the chlorine to produce chlorophenols and we know chlorophenols as...

Let me treat your description seriously. It smells of petrol? Did you forage these berries? Near a roadside? Could they have been contaminated with petrol? If the wine really smells of petrol and not hydrogen sulfide (rotten eggs or sewer gas) this is one case where I would dump the wine. If...

It would be if a) I was not a vegetarian or b) the gelatin was not made from animals. Given the fact that I am vegetarian and the fact that most sources of gelatin are animal based that is a test for someone else... :)

whoo whee. That is a lotta tannnin. And I do hear (youtube videos) that they can be mouth puckering/mouth drying because of the tannins. Gonna try some when I get a small batch on Sunday... Looking forward to making some crab apple cider.

Bubbling in the airlock is not a useful indicator for a seasoned wine maker. Could be ambient air pressure has changed or ambient room temperature has changed forcing gas that had saturated the liquid to be off gassed because at higher temperatures and or higher pressure the liquid cannot hold...

Your photo shows gravity at work. Gravity is slowly pulling down yeast and other floral particulates towards the bottom and that will create lees which you will need to rack from before you can even think about bottling. It's not so much that the top is darker but that the body of this wine is...

Curious. How tannic are crab apples? A friend of my wife has a batch of crab apples she is happy to share with me. Have never made wine from crab apples before. Does this make a mouth puckering tannic wine or is the wine enjoyably drinkable?

Metheglin is simply a mead with added spices. However, in the middle ages, and even a little later, metheglin was typically made as a medicine (metheglin is , I believe Welsh and the word medicine comes from the same Celtic root). That said, you might check out a recipe for blaand. (as in...

I am a vegetarian, but my guess would be that ants' legs would tickle your tonsils on the way down, and tickled tonsils is not a mouthfeel that most wine makers are looking to provide..

Ants? You might simply place your bucket in a large basin filled with an inch of water... Don't know that ants do the breast stroke or the crawl.

Welcome. It's very true that hydrometers are a very recent invention but folk who made wine have always found ways to monitor the progress of the fermentation. For example, in the middle ages in Europe, they might float an egg. The more sugar in solution the higher the egg would float. Now, what...

I wonder if sulfates in the soil might encourage yeast to produce H2S. Stress is normally a typical cause and a lack of O2 might add to the stress but if you grow berries and you add sulfur to the soil to lower the pH (I do that for the blueberry bushes we just planted) then I wonder if perhaps...