Search results

I would leave it alone till the sediment builds up and it clears more. Typically, 3-5 rackings is what is needed to make sure it's clear. ^Degassing is a very good idea and so is adding the k-meta. Look at it in a wine glass and see if you have ANY cloudiness, if not, your can degas, back...

I would say my success rate is as follows (counting a generally descent wine as good) Good = 100+ batches Bad = ~5 batches Most notable was a watermelon wine that got too hot during fermentation. It could be used to ward off spirits and anything alive would stay far away (except maybe flies)...

Where was the luau?

Some larger particles in wine can cause off flavors,especially ones from multiple fermentations. It is very possible that a filtering is making the wine better.

I try and wait about 3-5 days after the bubbles stop. It won't hurt to go a week. After you get it off the yeast (technically the third racking- primary, secondary, then a rack), time is not AS important. Just look for sediment. When sediment is accumulated over 4-6 weeks, then rack, but if...

Have used that smaller inline filter before. It is slow and will stop if the wine isn't pretty close to clear. It does work, but not very fast. If you plan on using one, make sure you have time and let it get as clear as possible before using.

I try to let wine sit long enough to clear, but we did have our commercial wine have some sediment. :(. I have never had a problem with it before and i could see the tank bottom, but the larger tanks seem to take forever to clear fully. We had them in bulk for almost a year. Now we are going...

Yes, but don't move too quickly to do so. The best method, IMO, is to ferment, wait till the SG gets low (under 1.020 min), rack until clear (3-5 times), (if bulk aging in carboys, add sulphites every 3 months), after 3-6 months of the racking (about every 4-6 six weeks) AND it's clear, add...

Yeah, this is about where I would sweeten peach too also. The lower end of the semi-sweet range, IMO. It seems to me, certain fruits "pop" more when you add a little sweetness.

The recipe looks good, but I would start with a little lower SG to keep the abv down. More like 1.080-1.085 to start. Getting over 1.090 means 12% or higher abv and a little more bite. I think making it dry or semi-dry is very possible, just not easy. Also, some people don't mind a little...

When we have done strawberry, we used a very small amount of water and the whole fruit. Had to have something to stir right? lol. This is why we have pushed back on making it for our winery. Even at the best prices (~$2), it ends up being over $20/gal to produce. We don't want to make a...

I agree, it's labeled "missouri wine party" because it seems that's where it will be, but everyone is invited!

I usually wait to transfer to an airlock until it's sub 1.010, so then i actually take it closer to the top (say 2-3" from bung), but if I do transfer a little higher (might not be around to get it before it dries out), then I will take it up a half way where the top is coming to the neck (maybe...

Personally, I try to rack it off as much as possible, but I do wait until it is under 1.010 or so usually too. It never has caused my wine to be "stuck." I will grab more if I want it to be topped up higher. Since I went commercial, I make more than fills a tank, then the extra into carboys...

Don't worry about the sediment. It will fall out eventually and you can rack off the top. Peach is slow to clear, so be prepared to wait. Racking over and over will only introduce O2. Do you have any other containers? It would be beneficial to get it topped up, but also, you don't want to...

At this point, it's easier for me to say what wines I haven't made, than the ones I have! lol

It is sad. If drinking is legal, federally, then there should be no way to not allow a religious organization to NOT use an alcoholic beverage, IMO. Especially one that has been around for more than a couple of years. lol. It's not like the are waiting for a comet and going to kill...

Yep. Most of the darker berries and such make better dry wines. Elderberry could be added to that list, IMO. Dry non-grape wines that are "whites" so to speak, are harder to make. You might be able to do a dry pear or pineapple, but it would have to be very low abv (think 9% and a starting...

I'm not sure why, if it is commissioned by the church, that it isn't protected by the 1st amendment? I could see that maybe if it was a dry county? Not sure how the ATF regulates the church, though.

What if they are virtually the same thing? :)