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The problem with backsweetening (adding sweetness at end of fermentation,) is that even with months of aging / settling and numerous rackings, there may be dormant yeast in the wine that slowly restarts fermentation. This will 1) greatly extend your wait time for the wine to clear, or give you...

Off my head (and I'm sure there are other reasons,) Camden tabs are used: 1) to sanitize must before adding (pitching) yeast. Its purpose is to kill microbes like unwanted yeast and bacteria before adding your chosen yeast. 2) it serves a purpose right after Fermentation to reduce the effects...

Campden tablets are potassium metabisulphite, in a convenient size. One crushed tab per gallon when appropriate.

SO2 is Sulphur Dioxide which is what the potassium metabisulphite gives off when added to water ( and when it naturally decomposes). There is Sodium metabisulphite as well, but people don't like using it because it supposedly adds a ' salty' taste to your wine. ( I bought 'lite salt' a few...

To download YouTube videos, I currently use the link below. It is a little spammy with lots of popups but, has been the most consistent link I've used over the last 3 years. I have no internet home so at work, download videos to watch later. https://9xbuddy.org/

We don't have blueberries here other than the frozen section in supermarkets. Lol. When learning about winemaking, this blueberry wine making video stood out, and is very informative. I hope it helps.

Dizzy, Caribbean: Trinidad and Tobago ( one country, two islands) We have only started community spread a couple weeks now, so the lag time had people very complacent and as with most populations, there is a wide range of 'compliance to common sense' so we may be paying the price now. Bernard...

Please accept my condolences sour_grapes 😣

In my country, the ministry of health has been doing as good a job as they can, and recently we've moved into the 'community spread' phase. I am however completely baffled by their recent trend of continuing to recommend that people cough or sneeze into a tissue or the crook of their elbow. One...

Bottle is Watermelon wine I'm PATIENTLY waiting to rack (and age). It started off with a 'spoilt' smell and flavour but has been improving in the bottle at least. Thing on wall, is a laptop, power supply, with a 150W, boost circuit attached. It's powering a 60W, Cree, LED, on an old CPU...

Exactly!! Scary thought Boatboy!

Chefbry! Update? 😀

The bag getting in the way is not a problem once your primary is big enough. I went big with my first banana wine and primary was a 12 gallon bucket. I pushed down the bag (coarse mesh and tied,) and swished it around to get bubbles out. I stirred must not in full circles but by moving dabla (...

I added another TSP pectic enzyme and another sprinkle of amylase. This no-boil batch is fermenting very slowly. Ugh

Johnd. My bad for missing that. :(

You guys realize that the OP hasn't responded since post 1 right? Lol. Be patient, wait for a response and see. All the information provided, some based on assumptios can be OVERWHELMING!! Lol :rn

Hi all. I started a second batch of hand crushed, frozen banana (8lbs), 1.5-2 gallons water, 3 lbs sugar, and 2lbs blended Sultanas ( not paste but, kinda mushy,) and the must is like oatmeal. Can a proper hydrometer reading be taken with that consistency? I added 2 full TSP pectic enzymes to...

Suckamod; what fruits are you feementing? How long do they ferment for? Do you add other stuff besides sugar and yeast? When you say it smells rotten, do you mean like old, rancid fruit? Do you push down fruit at all during Fermentation?

From reading ( I'm very junior,) 1lb of sugar in one gallon raises gravity by 0.046 points so, it'll raise 3 gallons by about 0.0153 points. 10 %ABV is about 1.078 so you'll need to raise gravity by 1.078-1.044= 0.034 points or about 2 lbs sugar ( syrup) in your 3 gallons of must. Wait for...

Well, to complicate your life a little, would you prefer more alcohol or to get it over, and done with, asap? How many gallons of wine are you making? 1.044 will give about 6% alcohol.