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Hi Morgan; You might have caught it in the nick of time. I would rack it to get it off the lees. Check the SO2 and top it up. Either rack it to a 1/2 gal & a 750 bottle or top it off as you suggest into a one gal. If it was me, I would add about a 1/4iz of oak cubes, Fr/Med. Cheers! Jim

Hi Blaine; What might have happened is that the syrup caused the wine to ferment again. Then which when you added the the Super Clear the remaining particles dropped out. As a rule when adding syrup or glycerin or sugar to wine you should add Potassium sorbate to prevent re-fermentation. I...

Just saw this post and thought I would add my comment. I have regularly used chitosin. I gave a bottle of wine to a co-worker. The next day he asked me what I put in the wine. He told me he got a very slight reaction as if he was eating shell fish. I was straight up with him and told him about...

Hi TwinMaples; 1 - It is not an actual gasket, it is a bucket lid with the opening cut out. It acts like a gasket though. Yes it is required so that the strainer bucket sits above the suction bucket. 2 - It probably goes down about 4 inches or so. 3 - I noticed I wrote 500lbs of grapes. I...

Hi Jim; Getting a vacuum tight fitting was my main concern. As you can see from the picture, the vacuum is so good that the suction bucket started to collapse. I did not put a lid on the strainer bucket. I used a 1/4in drill bit. In retrospect since I used the nylon bag the holes could have...

VacuumPumpMan for Pres!! I came up with the idea to use the pump to create a vacuum press so I don’t have to use my “Armstrong” ratchet press. I have kind of seen the idea on the web but it is super expensive. First I drilled holes into the strainer bucket, then cut out a lid so the strainer...

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Hey John! I like the way you "tricked Out" your wine pump! Nice! Maybe we could get Steve to do custom paint jobs for good customers. Maybe some metalflake and some airbrush designs, ya. Jim

Hey Brian; I blended a flat tasting Cab with 20% high acid Frontenac. That was just what it needed. Sometimes going sweet is not what is needed. I have never added acid blend to a finished wine but hmmm, maybe that’s an idea too. Jim

Hello corkscrew. Cold stabilization is part of the process after the addition of Potassium Carbonate. So your next step is to build a temperature controller for your freezer and convince your wife (or significant other) that this is just temporary. Do not tell her right away that you are...

Here is an excerpt from the link sent by Grapeman which I think this summarizes our discussions. "Accurate alcohol content cannot be calculated using a hydrometer alone because the actual S.G. of pure alcohol is 0.792, not 0.990 as most hydrometers read. However, if you accurately measured your...

Hello Wade; The use of sorbate is really dependent upon the starting SG and the type of yeast used in the fermentation. If proper calculations were used to match the SG to the yeast and maximize the alcohol for the strain of yeast, the addition of more sugar will not cause re-fermentation...

Hello Buddy; Well, you are right on that account. For kicks I measured the SG of some 40% vodka, the Hydrometer dropped like a stone! Ha Ha. But it really doesn’t answer the question of how much sugar is required to reach a potential alcohol of 20%. The issue is not the measuring, the...

Excellent discussion A couple of good points have been made. Al hit it on the head, is there any research or facts or experience on actual fermentation of this yeast. I spent a lot of time on the web and could not find anything, thus the reason I started the thread. Steve I agree with your...

Hi Wade - Ahhh, well, ya know... ;)

Hello Grapeman - Good Call!! My math says that 26lb of sugar should get me to 20% so I will gradually add the rest in over the fermenting period. Using the same process for making wine by adding nutrient over time is a good idea too. I will be adding abut 20lb of pressed grapes which...

The amount of sugar to add is really dependent upon how sweet you like your wine to be. And the critical thing is that if you make it too sweet you can’t go back. Here is what I recommend. Place 5 wine glasses on your table. Half fill the first one with the original wine. Take a large sauce...