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So far no luck with fermentation. The SG was around 1.095 without adding any sugar to start. I'm not sure if my yeast was too old or if I added too much sodium metabisulfite. I converted the campden tablets for a 6 times batch and it was 3/4 tsp which seems like too much. When I made apple cider...

Seems to be going. It started slowly yesterday but it's picked up today. I Just thought I should add some pectic enzyme because of the grape pulp and skins I added.

1) Not sure. 2) Generally most wines will ferment dry depending on the yeast and it's tolerance. If a wine is supposed to have 14.5% for a 6 gallon batch that is about 286g/L which is 2.39 lbs/gal or 14.34 lbs total. In 5 gallons this is 2.87 lbs/ gallon or 343.9 g/L (my chart is in metric as I...

We will see if getting it to start is a problem. If I was to do it over again I would start it with one bag of juice and add the second later. I didn't think it through enough. If I have to water it down a bit more it won't be the end of the world. I'm not worried about the alcohol tolerance. I...

Oh I added both packets of oak chips and bentonite.

Apparently soaking my meter for a while in the calibration solution was all that was needed to get it working. The pH is 3.40. Still not sure if TA is an issue or not? What I've done is I've taken the Argentina ridge Cabernet Sauvignon kit from Costco which is two 7L kits to make a total of 60...

I'm working on an Argentina Ridge Cabernet Sauvignon from Costco. I shorted the water and was expecting the acid to be high but it's low. As in 0.2% TA. Anyone seen this before?

So I finally got around to working on this. So far I'm confused because TA is 0.20-0.25%. pH is around 3 and unfortunately I can't test it better. My pH meter is jumping all over the place and I can't seem to get it to work. The pH strips I have go in increments of 1 so 3 is the best I can do...

I chose 71B for the flavor contribution. It’s supposed to be fruity and good for white desert wines. I was intending to fortify anyway.

Is there a recipe in the book for a Madeire yeast starter?

The must or the bentonite? They both look like mud. Actually my calculations were off. The volume is closer to 30 L so the expected sg is closer to 1.100. Anyways I likely should wait a day to add yeast. I was going to use 71B. What do you use?

Thanks! I added part of the acid and will test in a bit and adjust. I am waiting to add sugar. I tested again and am up to 1.095. Theoretically the raisins should get me to 343 g/L or 1.130 sg approximately. That is about 17% alcohol. I added 3 tsp pectic enzyme to the recipe which might be...

I'm going to add sugar. Does more than 1/2 c acid blend sound like a lot? I'm basically doing a 6 gallon batch.

Well twelve 750g bags of Sun-Maid raisins or 9 kg or 19.84 lbs soaked and blended in 23 L water is only giving me 1.042 sg. According to the recipe I need to add two more bags yet. This isn't making sense to me. The sugar content isn't matching the nutrition label or it's not free or something...

Ok so I'm finally getting around to starting this. This recipe looks like it is intended to make one gallon? There is a lot of sugar for that amount. My raisins are 29g of sugar in a 40g serving. This is 72.5%. I calculate there are 2 kg of sugars in the recipe for one gallon. This should be a...

You are very lucky! I'm still finding places to get them. I know of two and apparently the one has been up for sale so who knows about that. The lady I bought the press from said there was another place and she said before COVID Superstore used to bring them in. She said she'd message me the...

I’m from Saskatoon. What I make will depend on the price in the fall. Hopefully things aren’t crazy then. I picked up my little wine press. New in box as advertised but has been stored cold for a while I think. The ratchet mechanism is slightly rusty even though it’s galvanized. I’ll have to...

Keep them cold if you can. Refrigerate if possible. If you notice a slight carbonation as you drink them then you could consider dealing with them at that time. If there is no sign of carbonation then you probably can relax.

Try agitating it to release the carbon dioxide. Stir it lots and rapidly. But if it’s fizzing lots it’s probably not done fermenting.

I thought this was a chokecherry topic? I believe K-sorbate doesn’t kill yeast just prevents it from multiplying. Need to add k-meta too. Is a there a reason you aren’t letting it stop fermentation before adding it?