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Let's say you have a wine that was filtered sterile and back sweetened and a wine that used stabilized (KMeta and sorbate) for back sweetening. If you blend the two together, what are the odds of fermentation restarting? I'm thinking zero or close to zero since any yeast in the stabilized wine...

I picked up a 1L bottle of everclear (189). Anyone know how many lemons I should use? I'm planning on diluting it down to about 30% abv.

Thanks! BTW, I sent a bottle off to a friend of mine as marinade and there ended up being truth to it.. She drank most of it then used some in her cooking.

This might sound crazy to some, but I'd like to swap a bottle of my SP with someone else.. I'm just wonderng how their's might taste because I think mine is awful! Awful because I feel it's too sweet... but it maybe my pallet of off because most everyone that tries it says it fine as is...

I call it "Not my haze" Sorry it's happening to you .. Wish I knew what it was.

I don't think you'll ever see no bubbles. I usually stop when I notice the bubbles have gotten larger.

Happy Birthday!

Have any of you guys added the lemon juice like this guy? BTW, what are you guys doing with the skinless lemons?

It'll last as long as you want it to last.. hehehehe

I know this is off topic, but that's not just price gouging, that elitist. At those rates it's a road built for the rich.

Is that the place near Dulles Airport? If so, what's the quickest way there from 495 ... Dulles toll road or can I can the airport road to the airport to get there quicker?

I thought about adding a bit of sugar to it since the gravity is .992, but I'm not sure if I should. But if I were to, I don't think I'd take it to more then .998. I'll see what it tastes like in 2 or 3 months, if there isn't much change, I might go the sugar route, because I don't plan on...

Thank you John. I'm going to take this advise.. top it off to within a 1in of the bung then hopefully forget about it for another couple of months to see what it might taste like then.

It's just a pleated sediment filter for the 10" filter housing.

Why would cold stabilizing reduce the PH even more? If anything I would think some acid might drop out as crystals, which then I could rack... to get a higher PH and a smoother taste. Let's say the kit came in at 3.5. I can see shorting it would increase the acidity, but shorting it a 1/2...

This was like acid blend shape. It didn't burn my throat when I tasted it. Also, I had vacuum degassed it back in early December a few times. Head space was minimal, it was maybe 1.5-2 inches below the bung. When I had degassed, I did it in a 6 gallon carboy, then transferred back into the 5...

I just took a taste of my cab I was going to bottle and it was sharp. Took a PH reading and it came in at PH 3.08. WTH? This was a Fontana kit that I made at 5.5 gallons. I had it in a 5 gallon carboy since late Oct. So what should I do? All I have is calcium carbonate... and some baking...

I bought a couple, but only started one. It was a 10L Riesling kit (12.5% abv advertised). I'm making 6 gallons as instructed. My initial hydrometer reading came in at 1.080, which won't give you 12.5% abv, so I added some sugar. PH came in at 3.35, which is within range for a white wine. I...

So my 0.35 micron filter has appeared and I'm planning on bottling the Cab. It probably doesn't make much difference, but I'd figured I'd ask. What's the preferred way to polish the wine? In the past, I just used gravity .. so it went from carboy through filter into bottle. Should do the...

I had sitrred the must before taking the sample. I stirred till I got as close to no bubbles as possible. That sample was PH 2.45. After I added the lemon juice then stirred again is when it went up to 2.75. I didn't think there would be much carbonic acid left because it was almost bubble...