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Alright, here'z what I'mma do: I'm getting a couple 3 gallon carboys. The wine is a bit less than 6 gallons right now. Will rack off 2+ gallons to a bucket, add an f-pack, mix, immediately fortify to ~20% ABV, mix, then rack to a 3 gallon carboy. Will try to make the additions such that it...

Hi All - I know this can be done, and I'm vaguely clear on the steps, but need a bit more definition before I try this. I just racked 6 gallons of blueberry wine, which fermented to 0.990, and would like to take a couple gallons and fortify to a port. This was made with the frozen wild...

Thanks all. I'd forgotten about the CO2 adding acid to the must. I'd hoped to not back sweeten this, but depending on how the acid ends up, may need to to balance. jgmillr1, this is a six gallon batch with 24 pounds of fruit. I split it into two 5 gallon buckets (thinking it wouldn't all fit...

Hi all - I have a batch of strawberry wine in primary right now, though it's getting racked this weekend. Just tasted it, and it's sour to the point of undrinkable. I titrated acid and adjusted to 0.6% before fermentation per the kit instructions using acid blend. pH right now is at 3.1...

It is beautiful. Untitled by Scott, on Flickr Ended up with 31 full bottles somehow. Untitled by Scott, on Flickr Untitled by Scott, on Flickr Unfortunately my son wasn't able to help bottle. But his sister was. She enjoyed using the new floor corker. Have a bottle in the fridge. All...

Pectic enzyme + heat = clear: IMG_0817 by Scott, on Flickr Racked, did some trials to nail down sugar. Ended up at a finished SG of 1.002. Needs some time for flavors to come out a bit I think. I'm letting things sit a few days (wife needs to taste test yet), then will bottle.

Well, there's a marked improvement since yesterday. It's kind of hard to tell, as the wine is so dark anyway, but it appears to be essentially clear. I think I'm going to let it go another day and see where we're at. I love it when a plan comes together!

Thanks Will. I did rack it a number of days ago and I’m probably up to that much PE at this point. Temp is holding around 75F now. Maybe marginally better since yesterday. I’m in a holding pattern right now...

Okay, lemme ask a general question: What is the capacity, or is there a capacity, of kieselsol/chitosan finings? I hit this with Super Kleer after racking initially. Almost instantly there was a good 1-1/4” of sediment, which seemed like a lot. Is it possible that there were more solids...

Well, I'm easing off the gas on this a bit now - my son goes back to school this weekend, so not likely that we'll finish it together... :( I'm hopeful that this will clear now. The glassful I pulled was much nicer than before. Time to let time do its thing. But the temp has come up a bit...

Okay, last effort on the maybe-pectin haze: Went out and got liquid pectic enzyme and a FermWrap. Pulled a sample before, and it's definitely more clear, but shining a light through the carboy shows a lot of haze still. Double dosed the PE, stirred three minutes, airlocked. Attached the heat...

Something like https://www.amazon.com/dp/B071VLQLRY/?tag=skimlinks_replacement-20 ? Interesting idea.

So Friday we added 4+ teaspoons of the powder. Mixed with a little water to slurry so it wouldn’t clump on the surface then stirred into the wine for like three or four minutes. Wine is right at 70F. Maybe a slight improvement since then. Not the improvement I was hoping for. I’m now...

Not as bad as it looks in bulk: Hazy by Scott, on Flickr Racked tonight, topped with some white zin. Will hit it with PE tomorrow night. The taste has definitely evolved. Will come out nicely with some sweetness. We may actually get it in bottle before my son goes back to school.

Yeah, I don’t have access to a P-I-D controller, and that’s my main concern with the Brew Belt - no control. Pretty much constant on and heats based on draw. I can attenuate that with a rheostat I wired to a receptacle but that’s all guesswork too. I need to implement a control scheme as I...

The carboy is in the garage since racking, holding about 48F, which I think is too cold for enzymatic activity. Going to rack to a clean carboy tonight and move it inside to warm up for 24 hours then heavily dose it. Tempted to throw the brew belt on the carboy but heat and glass, dunno...

That’s the time frame I was hoping for... I think I’m going to rack off the sediment and dose it again with 3 tsp of pectic enzyme. Hopefully it clears after that. If not, hmmm.

Okay, update and a question: Today (actually, looked like this about an hour after fining) Untitled by Scott, on Flickr There's a good 1-1/4" of sediment in the bottom. Fined with Super Kleer (Kieselsol/Chitosan). The wine is still fairly opaque. Now, I'm fairly new to this, but of the...

Racked and fined! 12 gallons by Scott, on Flickr

Initial mixing a week ago today. This morning, SG 0.990, second day. Pulled the fruit pack yesterday. If the gravity hasn't changed tomorrow, looks like we'll be racking!