Search results

All right guys. Yes, I know this is not my thread but, am updating here because the original Q and responses are here. The banana wine I started shortly after posting the picture, on 10th July, is 90% clear. During racking I got a little bit of sediment in, but, it'll get CLEAR shortly. (Bulk...

Keeping bugs and germs out of your must is priority. Weather you do it with an airlock or cloth as KCcam , suggested, is up to you. I have one bucket that doesn't seal well so an airlock there is useless so I put on the lid, wrap a jacket over top and tie it down so sour flies have no access...

The only time I used campden tablets, there were white flecks floating in the wine. It freaked me out, so i scooped out as much as possible and added powdered Sodium metabisulphite. 🤣

Because it's is a hassle to return something, and businesses rely on that hassle being a deterrent.

Point #1 is strange. You diluted the must, added nutrient, yeast and nothing happened.. add a little sugar and see if that starts fermentation. I have a low ABV, stuck (dead lol) fermentation too, so am curious about responses.

Going to study? Hahaha Are you old enough to sample wine you made?

Susie, did you taste it? As pointed out, an SG reading of 1.000 doesn't say much by itself. 1) did it look frothy at all on top the liquid while fermenting? 2) is there any visible, cream coloured sediment at bottom of carboy? 3) does it smell like plain juice?

That why yeast, flour, water and salt ferments! :D

Ok , I'm embarrassed.😣 The package of flour home says 'fungal alpha amylase' so I'm probably loosing my mind. I still however can not get a starter going. The flour sits there doing nothing for days. Lol. RiceGuy, Thanks! I'm not so worried now, about contamination.

Sour grapes, it's a supplement in probably capsule form. I am assuming that during manufacturer, bacteria will end up on the outside of these capsules too and get into the air especially when trying to take tablets out if the container. 1d10t, many videos and article say sourdough gets the...

A friend gave me a bottle of Lactobacillus Acidophilus supplement. I'm honestly afraid to even open the bottle because me and all my wine are located in a small apartment... Yes, I might be overthinking but, I do believe that the possibility of contamination exists. What do you all think? Lol

For personal use, I collect alcohol bottles from friends. Washing and removing plastic labels, is a PITA but, it's' free'. Bars here, sells bottles too. It's an option as well.

My funny bone only causes pain, not laughter. Happy to have someone funny around. 😄

I just downloaded the app KC! Thanks. Just to figure out how to use it. Haha

Fuzzy, i didn't boil the pineapple, and separated the skins/ cores to ferment separate from the 'prime' bits. The skins, even though all orange, is noticably more acidic ( citric) than the fruit, which I added acid blend to. When doing this again next year, I wouldn't ferment skins separate...

Thanks Rocky! I have a batch of pineapple wine for which I didn't take an SG reading or even FG reading. I was going to estimate the amount of sugar in the pineapple, together with the added sugar , then ratch an estimated alcohol content like in the link below. ( I would multiply by 0.85 as a...

Quaker. having tasted the murkey pulp after racking off the good stuff, I believe that the yeast itself has a 'STRONG' slightly bitter flavour, that gives the impression of a higher alcohol content. I also recently fermented about 3 gallons of mango fruit and water. out of that. about 2L was...

Yes Rice guy. Fermentation temperatures are higher than recommended here, even with the AC on. Lol. Thorough oygenation is something ive

I'm Caribbean based and didn't grow up tasting wine at all. ( 43yo) This journey was started late last year, for the purpose of saving money. 12 beers cost 'X' but, with fruit and sugar, I can make 5x the amount of wine, with a higher alcohol content for the same $$ AND occupy my racing mind...

Noflow, if my watermelon wine had a prominent smell of yeast, and looked like yours, I'd be bloody happy. I added pectic enzymes, Amylase , acid Blend, and probably due to fermentation temperature, it tastes horrid and is still cloudy after sitting 40ish days untouched. It was racked twice and...