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Thanks! I was thinking it would be fine if I let it go, but after searching this forum about fermentation temps, it got me worried because it looks like so many had their fermentation stall at the lower temps. The other thing that more so confused me was the SG. In the past, I've seen a drop...

Is there any wine I could blend with that would work well to help remove some of the foxy, or with the foxyness of the Niagara still be just as strong?

I started the Fontana kit, but instead of using the EC1118, I used Red Star Premier Cuvée because that's what Wine Maker Mag said was a good yeast for Chardonnay. They also said to ferment between 50-60. "Premier Cuvée yeast works well for a Chardonnay fermentation, providing you can keep...

I was wondering if anyone had just used tap water or stored dry because Aprea says it can be stored with solution, a bit of tap water, or dry. Just never use distilled or deionized water for storage.

Any word on getting that cone? I love me some gadgets!

Folks, When storing your meter, are you actually using a KCL storage solution or something else like tap water or PH 4.0 buffer solution?

I have an old cheap manual cal digital PH meter, but since I don't trust it, I went ahead and ordered the Aprea PH60. I guess I'd better go order myself some syrings and some lye solution at .1n. Is this the correct fomula? TA = (milliliters of NaOH / milliliters of juice) X 0.75 BTW, should...

Two weeks from when and good compared to what? If it's two weeks from the time I pitched the yeast, then heck no.

https://www.brewersfriend.com/2011/06/16/alcohol-by-volume-calculator-updated/ Snippet: "The complex formula, and variations on it come from Ritchie Products Ltd, (Zymurgy, Summer 1995, vol. 18, no. 2) -Michael L. Hall’s article Brew by the Numbers: Add Up What’s in Your Beer, and Designing...

This got me laughing. Not because I disagree with you, but because I think the ones I have are off... I say that because I gave a few different wines I had made to friend of mine that's a regular drinker. What I got from her was "you're wine really sneaks up on you." As to say she's sure...

You wouldn't what?

I was on YT and saw a video on how to measure TA with a PH meter and sodium hydroxide. How accurate is this method? Because if all I need is a syringe and some solution with the PH meter, I'm gonna go with it instead of the color test, since it would work on both whites and reds. Thanks!

My issue with the cheap TA kits is that they seem to only do whites. Is there a cheap TA kit that does reds?

I ordered the test solutions too. :-)

It was Amazon... It was $40 with prime shipping. I just checked and they're sold out now.

A few weeks ago, I ordered some PH test strips. Ended up sending them back because they were to expire in a month. I also thought adjusting to PH would be enough for wine making.. After reading a bunch of posts on this forum, it seems it's not as simple as just adjusting PH to get a proper...

I just picked up this kit since it was $40.. I'm gonna go with your recipe, but instead of the Apricots, I'm gonna use 8-10 ripe bananas. Mostly because I've heard banana wine tastes like Chardonnay.

I used it because I had read to use bentonite 1st, then use sparkolloid, if the bentonite wasn't able to get it completely cleared. This was my 1st red wine, so I now know for the future to not use bentonite and if I need to, I guess I'll use the sparkolloid only. Thanks

I never thought that what I'm now seeing is just the clay. I'm going to go with this thought. Ok.. I'm going to let it sit for the remainder of this month. As for crystals, I had them drop back in late October. That was the last time I racked and partly the reason I thought it was clear...

I do understand that it could drop more sediment, even after it being filtered and seeming clear. My Sav Blanc, which was so clear after I had cleared and filtered ended up with this cloud looking sediment after it had been sitting in the carboy for around 2 months. I only noticed it because I...