Search results

Interesting, thanks. I don't really care about the color, was just worried about it. Yeah, maybe.... Might top it up Interesting. So I can look forward to trying it around xmas? Me too

You can drink gasoline, though I wouldn't recommend it

So it's been sat in primary for a bit (see above). It currently has an odd orangey color to it, instead of the reddish color it used to have. Does this mean it's oxidized? I tasted it and it's very, very dry and harsh tasting. Just bitter alcohol. I'm considering chucking a half cup of sugar in...

Good to know, thanks. By "ascorbic acid" you mean vitamin c, right?

I let it go and the acetone smell went away and was replaced by an eggy smell. I treated that with a crushed campden tablet and it too has gone away and left me with a very sour, bitter strawberry wine at 0.990SpGr. I'm contemplating degassing and adding maybe 1/3-1/2 cup of sugar to take it...

It's been like this a couple of days if I had to guess. Is "K-meta" campden tablets? Such as what? Yeah I added DAP, but evidently something else was needed....

So, I'm noticing now that my strawberry wine has an eggy sulphur smell to it. I've run into "rhino farts" before with a cider I made and it aged out (though said batch of cider wasn't particularly great). I'm now wondering if this too will age out, or if I should actively do something? EDIT...

So 2-3" below the stopper? I'm planning bottling as soon as it clears tbh.

How far should I top it up?

Yeah, I'm painfully aware of that. I've been thinking of topping it off with some cheap white plonk. Oh. TIL, thanks. Last time I checked I think it may have been 0.995 or so Maybe a cheap white? Yeah, I've thought about that. I'd like to try and avoid those if possible. But you're right, it...

So, I have a rhubarb wine that I racked from primary to secondary on 5/31. It looks kinda translucent (but not see-through) and I'm a little torn between racking it a second time to clear it, or letting it continue to clear on it's own without a second rack. Anyone have any thoughts or ways I...

I'm a Brit living in the states so things are a bit mixed. I think I may have begun with imperial values(US imperial, not British imperial) then switched over to grams (because imperial makes my brain hurt). I'm pretty sure about my initial SG (though I neglected to take a picture as I usually...

Will do I was just hesitant because of the horrid smell. Also in case whatever is wrong with my brew contaminated my graduated cylinder and other equipment beyond what I could clean with star-san

I'm actually not sure. It's been a couple of days, do you think I should take a SG reading, or should I just let it continue and leave it be? Interesting. This smells very strong, so I guess we'll see. I did taste some of the liquid from the blowoff tube bottle (though I didn't swallow it) and...

It did, but I can't get a handle on how serious (or not) that is, if it's fixable, whether the wine will be drinkable or unsalvagable etc. My quick googling also made a very quick transition from "ethyl acetate" to "you made vinegar", whilst the above comments seem to suggest that may not...

* best way to describe it is like paint thinner or some kind of solvent. I guess maybe nail polish remover. Definitely not vinegar, it's ore...um...complex than that. It also smells like strawberry too. thank you, that's releiving because it smells vile

Hi folks, I just started a 1 gal batch of strawberry wine using the C.J.J Berry recipe: For anyone unfamiliar - here it is: Ingredients 3lb of strawberries 3lb sugar 1tsp citric acid half tsp grape...