Search results

Not sure about pears but just finished first round apple juicing. Twenty lbs per gallon average.

Is it and how fast is it still bubbling in the air lock. If it is still consistently bubbling i wouldn't worry about head space too much yet. But when it seldom or never bubbles you need to top up . You seem in a hurry, you'll get over that, so i recommend topping up with a decent white wine for...

As @Scooter68 said the flavor of your wine will be more subtle. The acidity coupled with back sweetening aid in creating ballance. Dont confuse back sweetening with sweet. Acid and sugar are use in all forms of food creations.

Nothing to be sorry about. Thank you.

@dralarms are you slowing down or leaving them up so the neysayers can see um.

You need to test and adjust sg in each addition before adding, if knowing aproxamate abv is a concern.

So your saying at least your familiar with what your fumbling with ? Lol When things go too smooth i start to worry. I'll let my guard down and something will spill or fly

I would imbrace the color you have and let taste be the focus. Perhaps a touch of orange juice would complement the pineapple without interfering with the flavor Age should mellow this wine. Follow 3 month racking and kmeta protocol for a year.

All the options in your poll look good to me. Cant say what i might do with a finished wine. Until its finished. But if i think it will improve my product id do it before. If i were older and had been taught by family with years of proven technique I would trust that knowledge, and probably do...

I like "A" rack a few times check it again.

I think you are going to get more questions than answers. Crush 1/10 the original volume mix in k meta. Add sugar until sg meets your target let it sit to permeate for accuracy. I would start with this info given to me here. 1 lb of sugar raises sg of 1 gallon 40 points. Or just add 15 to...

This is one time easiest works super well, take it when you can.

Open for primary only. While the yeast is the meanest thing going on. The must is more less consuming o2 and creating loads of co. No chance of "me" punching the cap and stirring like i should after snapping a lid on a five gallon bucket, that doesn't seal tight anyway. And my bigger, brute or...

@Scooter68 always gives the detail answer. But hear us both. stopping fermentation can be done, but is an advanced undertaking and is likely to be the beginning of a sad storey we hear far to often. Ferment dry. degass, check to make sure it doesn't get gassy again, and that you have no sg...

Perfect examples for wine makers Phill "now lets consider the information presented" Judy " shut up and do what i said " Both have merit at different times

First and most important. K Sorbate WILL NOT stop fermintaion. It with k mete will prevent i from starting again once complete. If it says sg will go back up, im assuming it has a flavor pack to add when fermentation is complete. Or recommends sweetening. Filtering and clearing agents are for...

Bentonite is also used to grout the exterior of cased bore holes and to close them around piping inserted into them, (ground source heat pump horizontal loops) utilizing the guey thickness that we all hate if you dont start and keep stirring until desolved. Used because it doesn't contaminate...

Like @mainshipfred said true to the title of the post. Probably not necessary. But i do it anyway. As far as additives go i look at it like using compost or mulch in the garden. I could probably get away with not bothering with it but it improves the result so i do. How to navigate your group...

@Nicol for a yeast starter you would rehydrate your yeast with warm water, i use tap, after twenty minutes or so i add a mixture of yeast neutreants, i use fermaid k, and sugar water in a 2 quart jar( total volume about a quart). Stir and let sit until it is obviously doing its thing, foaming...

How long has it been sense first yeast was pitched What is the must temperture Where did the juice come from. Regardless of these answers I'd be doing a starter by now. I suspect cold must or sorbate in your juice