Search results

Help me out here. I haven't used grapes so i can't visualize how big a ton of grapes is . Weight alone suggests a couple vehicles to haul. And how quickly could they be picked? To pick load and haul how many people would you guess this involves? Generally a successful heist of any kind requires...

The best way to judge how age affects your wine is to hide a few bottles from yourself for a year. Ive generally regretted not still having what i drank early

This might be a candidate for diluting/sweetening with grape juice concentrate. I think i would push it to the back for a few months and see what time does for it. For mead you need to follow a solid yeast neuteant program. Personally i recommend a fruit based mead. Apple is a simple mead with...

Sorry couldnt help it.

@porkchopmessiah To help a friend understand tasting,i used black coffee, black tee, and green tea. These are flavors he thought he knew but after smelling sipping and swirling, the flavors to look for and mouth feel made more sense to him. Tea worked to explain dryness as well especially...

Compare the juice from thawed berries to your wine. There is something that happens to strawberries that taste wonderful in the feild, after cutting them up and placing them in a bowl in the fridge. With out adding sugar they dont make yummy short cake. The same happens in wine. Strawberries...

After a couple batches and you have wine to share with friends and family, waiting for wine to clear gets much easyer. I asked the same question about yeast threshold and back sweetening myself. As i have discovered, i have no way of knowing what level of back sweetening i might want in a...

@Jeffrey R Mitchell Asking here is fine. Some surf certain forum topics others search them all, and i forget to look were i am and read bits and pieces of every thing. But a good answer could be missed if you dont post it per topic. But i wouldn't worry about it too much. Post a question about...

Welcome Sound to me like you are right on track. Depending on what you helped with and to what detail, you might just need the science behind the process or a start to finnish what are the necessary steps. Starting with fresh grapes i hope you helped a lot. This time of year youll need to have...

Campden tabs wont prevent fermintation from restarting on the back sweetening sugar.

Im confused Im reading hear adding sugar is not allowed, but the ttb page post says it is allowed. In the begining. Some adjustment must be allowed some where if the abv % is expected to be accurate.??? Perhaps in wines with price tags that turn my eyes away abv is listed to a decimal but i...

Most of the canned concentrated juices and puree's ive seen suggest the volume expected. Post your intentions and folks who have tried the verieties you are considering will post their experiences with them and you can decide based on that. When in doubt use more juice. I dont recommend...

Welcome. If you really want to learn get some yeast on something. Either a basic kit or check out Dave's dragon blood. A batch in progress will let you know what to research, and the answers will be more meaningful

On that note what makes us think a commercial wine maker doesn't add sugar. I would expect both commercial wine makers and kit makers to do what is necessary to produce a constant predictable product without adding any cost that can be avoided. Including extra kmeta.

I rehydrate per manufacturer ( lavin ) with go ferm as a minimum. After 20-30 minutes I usually add a shot of honey and some water and a thief full of must after final must sg test. And wait till it gets fizzy to pitch. Sometimes 2 hrs some times 8 hrs.

I found my error. I calculated for water 5 lbs sugar for 5 gallons = 1.040 2 lbs 5gallons-----------------= 1.015 give or take Average 1.027 But averaged for 10 gallons not five. Hope i didnt cause any issues This does demonstrate the value of saying things out loud.

Ive seen that 1 lb of sugar will raise sg of about 1 gallon of water from 1.000 to 1.040, which is a tick over 5%. with 7 lbs of sugar. 5 lbs get you to 1.040 in 5 gallons. The remaining 2 lbs should raise it another 15 ish to 1.055 With your estamate on juice sg that bumps it up to 1.071...

You are probably pretty close to 4% abv. 5 lbs more sugar should get you close to 10% No need to add yeast. Shouldnt hurt, but yeast dont die they stop. Adding sugar should have had you bubbling again in a couple days. You might want to add a half dose of yeast neutreants. Consider a more...

Add sugar..and wait. How did you determine you have 4%