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I don't know whether you have a floor corker or two-handled corker so take note that the #9 corks *can* be a bit more difficult to insert with a hand corker. Floor corker, no problem.

I see what you're doing, cmason1957. You stick the cane against the bottom and that clears out the surrounding area of lees. Sure you get those lees but once they're gone from around the tip of the cane your in fairly clear wine. Interesting. Thanks for sharing that!

Fruits and vegetables from different areas can have different acid levels but they mostly follow along in a general range of acidity. Here's a chart from Clemson University: pH Values of Common Foods and Ingredients Another list of fruit/vegetable pH values: pH of Foods and Food Products...

The first racking from the primary to the secondary vessel will end up with some lees being transferred. Be as careful as you can, though. Don't move the siphon tube quickly while in the wine as it can stir the lees up into suspension. Move slowly and if you let go of the tubing to do...

That sounds like a possibility but I'd let the glue (if you use it) cure out for several days and then wash, wash, wash, sanitize. Those glues can have a strong smell to them! I had a guy come in and bury a water line out to my garden for me. We used sections of pvc pipe joined together. I'm...

Hmmm, those would probably work pretty good, but 3/4" balls costing 55-cents apiece could end up running into a little money depending on how many a person wanted to have on hand...but, they would last forever (well, as long as a meteor didn't hit close by). ETA: The description does say they...

Watch the debris that forms in the bottom of the secondary vessel. Once it gets thick you need to rack the wine off the "lees". Lees are the debris on the bottom of the carboy is called. Racking is to remove the fine lees and helps to make the wine clear up. Probably every 30 days would be...

#9 corks aren't much more expensive than #8 corks. Sometimes the same price. Difference in price should reflect difference in quality, not size. Look again and be sure you're doing an apples to apples comparison of the same corks and the same quantities. And, yes, I prefer #9 corks...but I...

So the K-meta does wipe out the Pectin enzymes, just waylays them for a while? Once the dose of K-meta subsides some the pectin enzyme begins to kick in? With the cold temperatures of the fruit/must I can see where a wild fermentation would hardly take place. And, having read where the...

Thanks for the reading material, Scooter68. Quiet a bit of information! ;) It seems, though, that if one was directed to be added prior to another it would be the K-meta. My thinking (and I'm a newbie just thinking) is that the must needs protection from wild yeast and bacteria as soon as...

I've seen folks state from 5% on up to around 12% ABV%'s. For some reason I feel that I've read more comments of it falling around the 10% range. But I'm sure it depends on the bread yeast that is used...packets, bulk package, brands, age, etc.,. @cmason1957 mentioned a good idea about making...

@Lwrightjs , here is a link to the fermentation thread for my traditional mead... Traditional Swampwater Mead

Yes, a true *traditional* mead.

Ah well, I'll guess I'll go with what I got. I did another search here for Sugargate muscadines and got a couple of hits but no good information. I'm thinking it will most likely be a "delicate" wine. But having such a high sugar content will mean I won't need to add as much granular sugar to...

Now I'm kind of confused on which comes first, the chicken, er, uh, the k-meta or the pectic enzyme. Here is a quote from Keller's website (underline emphasis is mine). This is where I got my order of ingredients from: "Pectic enzyme is an additive to most fruit and berry musts. It not only...

Do you have... Your primary fermenting vessel (2-gallon or larger bucket) ready? Clean towel to cover the opening of the bucket and something to secure it around the edges? Large spoon or something to stir (twice a day for the first 3-4 days) the must with? 1-gallon glass jugs and bottles of...

Btw, that must looks GREAT!!!!!

Experienced folks say that freezing the fruit actually breaks down the cell structure and makes the fruit more easily fermented. For k-meta and pectic enzyme the way I understand it is to add the k-meta and wait 12 hours. Then add the pectin and wait another 12 hours. After this, yeast can...