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Th I actually have gelatin plates. They need to be dissolved in hot water if I'm not mistaken. After that you'll just pour in the gelatin into the wine and mix? I guess the gelatin will settle on the bottom and racking will be necessary? Have you tried this method on a bitter wine? If so...

Last year I started a wild strawberry wine which I'll be bottling within the next couple of months. Although aging has improved it quite a bit, it's still more bitter than I'd like it to be. The offender I hear are the seeds. I'll make the same wine this year but want the must to be close to...

Yup! :)

Just wanted to put a conclusion to this thread. Because of this whole ordeal, and the fact that I had oak chips in the carboy, I decided to do a final racking today. Before racking I took Val's advice and tried rocking the carboy back and forth, but to no avail. SG was unaffected. After...

I might try that out. I have one of those typical 6 gallon PET carboys for wine. I'm a bit worried that too much handling (when it's full) may cause it to break some day. It's probably a lot sturdier than I give it credit for, though. Sweet! :) I just don't want to dilute the wine more than...

Thanks guys! I though sugar would dissolve pretty easily. Looks like I was wrong. Val, I may give swirling a go. The problem with 6 gallon carboys is the distance from the opening to the bottom. I'll need something long. cmason, great tip! First wine I've back sweetened, such a noob 😊

I have 23 liters (6 gallons) of a port style rose hip wine which is about 19 % ABV. Some months ago I measured the SG to 1.012. It was the same about a week ago. I sampled it, decided to back sweeten and added 230 g of sugar (10 g/l). I measured the SG today and it hasn't moved (I've seen no...

Thank you for good, although a bit disappointing, information (I was hoping to be able to predict/calculate pH). I guess not straying too far from tested and tried acid concentrations (for the type of wine you're making), and doing a bit of tasting is the way to go, unless you have a pH-meter...

If you add a certain amount of tartaric acid to a certain volume of water, I believe it should be possible to calculate a theoretic pH-value, although I'm no chemist.

Maybe an under-flavored recipe easily gets overpowered by a "normal" amount of acid? Thus, the amount of acid makes sense in his recipes. Well, I was kind of curious about this great deviation in acid compared to the range which is widely accepted. Why does this "work" or maybe some would say...

Actually the thread should be named something like; Addition of acid in wines which flavor contributing ingredients contain no or a negligible amount of acids ... but then no one would click 🙃 Of course, I'm talking about wines that have no "natural" source of acid (for example flower wines...

A gallon of petals per hour? My method is to pick them after they've started closing up (when it starts getting darker at night). They don't need to be all closed up, just a bit will do. I'll collect all petals and hold on to them with my left hand and pinch the bottom/base with my right hand...

Nice list! Surprised you haven't tried dandelion which seems to be the most popular flower wine. So I guess hibiscus is your favorite, followed by elderflower? Last year I made kiwi fruit wine with petals from wild rose (not really a "flower wine" but though I should mention it). It turned...

Absolutely! And I've visited his site quite some times. Still it would be cool to see what wines people have made from flowers, and maybe more importantly, which ones are worth making 🌺🌼🌸🌷🌻

We've come to the time when there are flowers blooming everywhere. Some times I pass a flower, smell it and wonder if it would make a good (or great) wine. As far as threads go I see a lot of discussion about dandelion and elderflower, and to some extent hibiscus and lilac, but there are so...

Do you have any recollection of how much sugar you might've added at most (g/l)? Will higher acidity (lower pH) make the wine less likely to ferment? Cool :) I also want to avoid sorbate in wines I want to keep for long. Pasteurization looks like an interesting alternative.

We lack a tough emoticon chewing a straw. Gotcha! Okay, this is really good. Nothing beats real experience. It sounds like you've done this a lot and had a lot of "failures" (re-fermentation in bottles). Still you've never had a bottle bomb? How much sugar do you use for back-sweetening...

Surely a no-no but can it be done (safely)? Let's say I have a wine which is a full year old and has been racked several times. It's totally clear with no visible lees. I back-sweeten and take a hydrometer reading after sugar's been dissolved. After a couple of months I take another reading -...

Two years? That's quite a time. Hope it still retains its fruitiness after bottling 🍐 The weird thing about my wine is that it was perfectly clear, then it turned hazy over time. But I guess that's one of the things a wine can do.

That's quite a process. I don't have a filter, though. The wine seems to have a cleared a little since my OP and sediments have settled on the inner walls of the carboy. Most probably they're proteins like pointed out. I think this may solve itself - simply by waiting for proteins to drop out...