Search results

Very normal especially if you've got it at 70-75F. A lower temp. will delay or slow down the fermentation. Since fermentation was already complete when you transferred to the secondary a dose of K-meta would be called for in that there is no longer a CO2 blanket protecting your wine.

I filter into a primary then sweeten to taste and bottle all in the same day.

Never blogged before but I'm interested. What's the difference between a forum and a blog?

The cold water bottle looks fine but where's the hot water bottle and how does the plastic hold up with hot water?

A lower alc. (10%-11%) wine means you'll be able to drink it much sooner. There will be less alc. burn on the pallet. An S.G. of 1.080-1.085 is what I try to attain.

Wow, I had forgotten that I had posted that question but I guess anyone could forget after a year. Thanks Tom, are you trying to track down all the unanswered questions?:h

I'd add the raisins along with all the other ingredients from the start. This will allow you to get an accurate S.G. To me it makes no sense to add raisins to the secondary. Just my opinion.

Today I started an orange wine (5gals) with a recipe from J. Kellers site. I had reserved 7lbs of bananas 4~ weeks ago and were very mushy. Mashed and boiled them without the skins with a little water and added to the must. With the bananas and tannin (1 1/4tsp) I think the mouth feel dilemma...

If you've added the required sulfite at every other racking and you aren't going to sweeten then it's already stabilized. Sorbate is added if you plan to add sweetener. Add 1 crushed and dissolved campden tblt now and bottle if clear.

It's good for at least 24hrs.

You're probably right. I've visited there a couple of times but never had any alcoholic beverages served. Seemed just like ordinary folk to me, just no electricity. The area did have some of the best chocolate though, all I can remember was something "buds".

Lovely place but I don't think the Amish partake of the fruit of the vine.:D

It's fine to do as Wade suggested. To make it easier remove a gallon of wine and sweeten to your taste, then measure the S.G. for future reference. Dumping sugar in will require stirring which causes more contact with oxygen so do as Tom said and use simple syrup to adjust the sweetness. Now...

Remove 8oz of wine then add 1/4tsp sugar and taste. Continue adding sugar in 1/4tsp increments until you like what it tastes like then it's just a matter of math to determine how much is needed for the entire batch. Keep notes of the S.G. so you'll know how much sugar to add the next time.

Yeast spores?

Camden will not stabilize them. Potassium sorbate must also be added in conjunction with camden using 1/2tsp/gal.

That looks terrific Wade and Happy New Year to you as well as to all of the members of the forum. Hoping the new year will usher in prosperity and full carboys for all.

Before adding sweeteners be sure to stabilize with sorbate along with sulfite to avoid refermentation.

No plans yet, still have plenty of time. We'll be making orange wine next week using Louisiana sweet oranges. This will be my second attempt at this, the first time I tried this I ended up throwing it out.

Never heard of the place (go figure) but it sounds like fun. Wishing you a swell time.