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I could see where backsweetening could cause an issue. Yes, I did. And I felt pretty confident I stirred it quite well, but maybe that is something to look at. I am using my whip and a drill to mix in the carboy. Maybe I should give it a longer stir. This is good. I was hoping someone had input...

Well I read it is drinkable immediately. But this was just about a month later. And admittedly, the few bottles I still have left (aged about 2 months now) are phenomenally better than consuming immediately. I suppose that could have been the issue. Just didn't wait long enough. That's the...

It was a dragon blood following danger Dave's recipe. Most bottles turned out great. I just had one bottle I had to dump. Was absolutely sour that I took as acid taste. Next bottle right next to it, perfect. Unfortunately no. Didn't take pH readings. I have a meter, but haven't used it yet. I...

I noticed that the manufacturer makes two different versions. Saniclean, Five Star Saniclean- 32 oz., Multi https://a.co/d/iFbuJL2 and Star San, Five Star - Star San - 16 Ounce - Brew Sanitizer High Foaming Acid Anionic https://a.co/d/4L3D2g3 Is there any benefit to using one or the other?

Hello everyone. I noticed that some of my bottled wine had a more acid taste than others and just realized that may be because I have been using a solution of Star San before bottling. I see faucet attachments to rinse the bottles. Should I be using one of these or just simply give my bottles a...

I hadn't yet, so I will add Pectic Enzymes now while I wait. Thanks!

I'll post a picture later today. :)

I don't have any reason to doubt my hydrometer, but I don't have a second one to test against to see if I get the same reading on both. I'm not sure of the reasoning behind using yeast slurry, but the author of the skeeterpee.com website is pretty adamant about using that versus picking a fresh...

I hope someone sees this reply to my own post, but now I might have an issue. I started my "Tropical Skeeter Pee" because I was expecting my dragon blood to go stable and be ready to rack today. Well, the best laid plans... the S.G. keeps going down. It hit 0.986 today, so I think that it where...

I'm planning to treat it the same as DB and squeeze the fruit bag daily. Based on my previous SP batch, it only took about a day to drop to S.G. 1.050, but I guess it makes sense to just taste test it to see if the flavor is what I'm expecting.

Hi all! I started a new batch of Skeeter Pee and decided to add 3 pounds of pineapple, mango, peach and strawberries to the mix. This got me thinking that maybe I should reduce the amount of lemon juice to enhance the fruit flavors. So far I have kept the recipe the same as I am just at the...

I've just been taping my thermometer probe to the side of my fermenter and side of my carboy so I don't have to worry about sanitation or oxygen leaking around the wire. I'm a newb and might be doing it wrong, but it seems to get a pretty good reading.

I keep hearing about vacuum degassing. Can someone post a link to one? TIA

Forgive my ignorance, but what is Brix? I'm tracking SG, pH and even TA (which I don't currently have the means to measure).

I think I want to make something like a German Riesling, or a similar white wine is what I'm looking to make. I guess I need to find a local plant nursery. Maybe they will have some suggestions.

Hi everyone. I'll preface this with the fact that I've never made wine from grapes, only fruit berries and honey for mead. So please excuse my ignorance. I have a small plot of land and have about 15 -20 linear feet of space available to plant a small grapevine. I'm considering all facets, what...

Hi everyone. I had a plan to start a batch of blackberry wine and then use the lees from the primary in a batch of skeeter Pee. However, I currently have a batch of mead in my fermenter and would be throwing away the lees after racking this weekend. Would that work the same as a blackberry...

I didn't think about clarity. I noticed some floaties in some of the first bottles I had from my first batch. I thought I just picked up sediment from the bottom of the carboy. But that could be what happened since I added honey directly. And since the honey was unpasteurized, totally possible I...

This might be a stupid question, but just making sure I'm thinking right... Back sweeten mead with honey and fruit wines with sugar, right? Or is it better to use sugar for both? Thanks in advance!

So the graph shows pretty much what I thought I needed. But just to be sure, the graph shows specific gravity on the vertical and Ph on the horizontal, right?