Search results

None unless you want to open every bottle and pour back into your carboy. The cloudiness can be the result of pectin haze, heat instability, bacterial growth, or not enough aging. What kind of wine is it? Did you use any pectinase, bentonite, sulfite, sorbate, fining agents, or filtration...

Let fermentation finish, add your f-pack, degas, use your fining agents and then, if you want a traditional port of 20-22% ABV, add brandy, vodka, or Everclear according to Pearson Square calculations.

Without going into a lot of detail, the answer is yes you can prune them during the summer. It's called "hedging" and is using done to control vegetative growth and balance the canopy with berry and root nutritional needs. Energy that would otherwise be expended on growing leaves is redirected...

I just completed fermenting this kit about a week ago. While there's no mention of step-feeding to increase alcohol, that's what I did anyway. I believe I got it up to somewhere around 17% ABV. When fermentation was over I added the f-pack and fined with the chitosan-kiesosol packets, let it...

If you go the vineyard route, count on spending $10,000 per acre for vines and trellising. Additional $ for equipment and sprays. Then 3-4 years before first harvest. Fred

Sas-c, Welcome to the forum! I don't think there's anything seriously wrong with your wine. As for the temperatures you've experienced, that's no problem. EC-1118 will ferment much lower than the 60s. I often intentionally ferment my fruit and white wines in the 55-65F range. I think your...

I don't see any mention of degassing. Did you? Degassing is best done before adding fining agents around 22-24 days after pitching yeast. Fred

. You are correct that a pre-fermentation cold soak helps to extract color, but the cold soak should be followed with fermentation temp in the 24C-30C range. Be careful above 30C because your yeast may not survive that high a temp.

Apple cider/wine will drop sediment for up to a year which is why I always age mine in bulk for that long before bottling. The sediment won't hurt anything, just appearance same as in unfermented cider. You didn't say, but I hope it was fully degassed and sorbate added or you'll have apple...

Both. Best for white wines because it develops and retains aromas/bouquet. Best for red wines because red wines are fermented with the grape skins and the skins contain the anthocyanin (red color). The higher temps help in extracting the color. Welcome to the forum! Fred

I'm not questioning your decision but when considering purchase price, be sure to consider shipping cost when ordering online. This can be as much as $20-30/pail depending on distance. Also, you need to make sure you're comparing quality of the grapes/must from each source. I have paid well over...

The best strategy is to just leave it as it is. It may still be fermenting slowly or off-gassing some residual CO2. The K-sorbate does not kill existing yeast, only prevents yeast reproduction. The SO2 kills bacteria and prevents oxidatioon. So, some of the original yeast may still be alive and...

I have not purchased these particular grapes, but I have done 5 pails of their Napa River Cab, 2 pails of their Rancho Sarco Cab, and several pails of their Windsor Oaks Sav. Blanc. I've been pleased with all that I've bought In fact, I plan to also buy some of their Charlie Smith since they've...

I've never done a pumpkin wine, but I have done quite a few fruit wines. My advice is to wait about 1 week then rack again leaving as much sediment behind as possible. Then you'll need to just let it sit and age in the carboy for at least several months while it continues clearing. If you bottle...

This has never happened to me, so I can only guess. It doesn't sound possible unless no fermentation occurred and the increase in s.g. is due to pectin, sugar, or some other matter that has thickened the must. First thing I would do is taste it. Does it taste alcoholic or fermented? Does it...

Welcome to a fellow Tar Heel! Fred

Sarap, Welcome to the forum! It sounds like you're on the right track so far. I agree that fruit wine is a good place to start. Please feel free to ask any questions on this forum and be assured of getting reliable answers. Fred

MLF is MaloLactic Fermentation. It is usually conducted at the end of primary fermentation by inoculating with MLB (Malolactic Bacteria). It's primary purpose is to remove malic acid which is a sour acid (think green apples). It's not recommended to conduct MLF on kits as the kit maker has...

CS can be accomplished inexpensively by keeping it in the cold either outside, in a cold basement, or cold garage, but the absolutely best way is to use a freezer/refrigerator set at ~28F and leave it in at least 2 weeks. The reason most CS is done is to avoid wine diamonds. The typical scenario...

If the s.g. is .994, it's about finished but let it continue until it stops bubbling. As long as it's bubbling it's putting out CO2 which protects it from off flavors or spoilage. Afterward, you need to rack the wine off the pulp, degas it well by stirring vigorously or shaking it (shaking in...