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How does doing this raise pH of the finished product? I can see how it would keep the yeast happier. But I do not understand how doing this would lower the pH of the final product.. I am probably thinking to much into this, but I am more of a traditional wine maker 😆 🍷

That is my fear. I've only used it a couple of times and you can pick it up. Maybe filtering would help? Yes, that's what I meant. Quick, I was typing quickly, lol! No numerous racking, SO2 additions ext, bulk aging.. I've never made it, so I'm just looking for ideas as that low pH goes against...

Thanks! I know this is supposed to be a cheap "easy" wine that beginners can make. I think it sounds interesting and I'd like to try to take it up a notch.

I am planning my first batch of "Skeeter Pee". My winemaking experience makes me think that raising the pH of the must will make for a better ferment and better finished product. What is the best way to raise the pH in which I assume will be a MAJOR adjustment? Is potassium carbonate or...

Other than the Country in which you are located, your microclimate will effect your vineyard immensely. My vineyard management plan here in coastal Virginia is much different than say just 50-75 miles west of my location which is in the mountains. So yes, it has been stressed that location is...

A refractometer is more of a "field tool". It is used to measure the brix level in grapes in the field to determine when to harvest, among other variables. It can also be used to measure your must before yeast is added. However, a refractometer is not accurate once fermentation begins. The...

Just get some of the cheapest box wine from the store. Put it in your bottles. Now you have something to give them that took very little effort! And, I bet those type of folks won't even know the difference :sp

If he is using store bought juice and not adding any sugar, I don't think his SG is to high. Most store bought juice I have worked with is in the 1.06ish range (starting SG).

We just found your problem. 120 degrees is way TO HOT for wine yeast. Temps that high will critically injure all and kill some of the yeast cells. Back your proofing water temp to around 90 degrees with a 1/2 teaspoon of sugar and try again.

Agree with the calibration of the tools not being 100% accurate. As this being for personal use (not for sale), I am not to worried about the accuracy of the final ABV. I am good with a ball park in this instance. Your thought about treating the pumpkin like a beer is interesting. I have never...

I am planning on 4-5 pounds per gallon and will be adding plenty of peptic enzyme. I will not be using a wine kit. They've always seemed very overpriced for what they are, in my opinion. I have plenty of additives (acid, fining agents, yeast, pectic enzyme ext.) But I've never spent the money on...

I see a couple pumpkin recipes on this site that call for grating pumpkin or cooking. I am currently writing a pumpkin spice recipe and would like to add a canned option. I know using canned pumpkin isn't ideal, but it could be used out of season. My questions: Can the canned pumpkin be dumped...