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I agree 100%. My methods are much the same. To add, "bulk" aging can be used for multiple things other than AGING wine. IMHO, the term "bulk aging" (what ever time is involved) is for the purpose of having the wine consistent from bottle to bottle. (I'm pretty sure it was coined from bulk...

I have read through the replies up to this point. Several things to keep in mind going forward. a) "Cloudy" wine can be caused by fine particulates or something of a chemical nature, like pectin. Filters will remove particulates, but do noting for chemicals. b) Nothing is mentioned about the...

In addition to previous (and excellent) replies, language can be taken in different contexts. For example, the portion of the statement, "traditional natural herb wine", what does the author mean using the word TRADITIONAL, and is that the same meaning as yours? I made a traditional mead a...

For the future.....Adding too much nutrient? IMO, yes. I have no idea what the threshold is. I do know this: Adding too much Fermaid will give a mineral taste. Adding too much standard yeast nutrient (containing Urea) runs the risk of potential really bad nasties in the wine. Too much DAP...

FYI, all yeast nutrients are not created equal if you can believe what is in documentation found on the Scott Labs website. https://scottlab.com and https://scottlab.com/content/files/documents/handbooks/scott%20labs%202024%20winemaking%20handbook.pdf

My shop is typically 55*F to 60*F during my wine "season". I use a temperature controller to set the temps I want for both fermentation, clearing, and aging. I usually clear at 70*F to 75*F. All of the methods and recommendations in Techniques in Home Winemaking by Daniel Pambianchi are spot on.

When fermentation is totally over, there are two things that will cause a wine not to clear: entrained particulates and chemical, as in pectin. Particulates are easy to drop out. A K&C combo is an easy fix, especially at lower final gravities. That will typically clear out particulates...

Yes, leaving skins on (fermenting with skins) does affect the taste. The term "enhances" is a matter of opinion. As an example, peal a ripe peach then slice it into wedges. Have a bite of the pulp and take note of the flavors. Now, take a good portion of the skins and do the same. The...

The short answer is, it's your choice. EC1118 is a neutral yeast meaning it does not add to flavor. RC212 is typically used for red wines to provide character and enhance certain qualities. Information for both yeasts can be found in multiple places on line. My guidance 95% of the time comes...

Yep...don't use a bucket :) All joking aside, once I changed over to a 7 gallon PET Fermonster, wine making got a lot easier. An alternate is using a 7 gallon "Big Mouth Bubbler". In reality, the 7 gallon size may be too small if using skins. I also have a 3 gallon PET Fermonster. I'll...

Right! Not all yeasts are the same and neither are "nutrients". For the benefit of JPB and others reading this thread, one of the characteristics of some yeasts is the production of Glycerol or Glycerine. That production (mouthfeel) is enhanced by organic nutrients. I stumbled on this PDF...

In general, with that much time since starting the kit, most likely there is not much that can be done. A few thoughts that might help in the future. 1) Acidity. I find that even the best kits can have acidity issues. Some manufacturers adjust acidity and some do not. In short, I don't trust...

I have experienced he same thing. I'm not a chemist, but have a theory.... I make country wines and various varietals of "grape" wines. If the sugar content of the fruit pulp is different than the sugar content of the liquid (must), the balancing of the sugar will take place. The change takes...

IMO, the FW kits are the best on the market and offer the most flexibility. I take the raw materials (juice, skins, seeds, etc) and guide the wine to my liking and not necessarily what the directions tell me to do. I agree with winemaker81 about the "limited edition" WE kits. I've made...

I am not a chemist but have a strong passion for making wine as best as possible. I have studied as much material as I can find about the growth of yeast cells and how the cells process sugar. Part of my studies have included GoFerm and Fermaid O&K. IMO, GoFerm by itself is not worth the...

My opinions follow if it matters to you. Lots of good info on this thread. Final gravity is not a good indication of residual FERMENTABLE sugar. The problem with using final gravity is that the "number" is only a reference point to the starting gravity and an estimation ABV% and not residual...

Referring to "theoretical possibilities", many years ago there was an effort to remove the commercial use of Urea in "yeast nutrient" due to the "potential" dangers to health. I had to do lots of digging to find the studies and the EPA publications. Many of the studies require memberships, log...

All good points. At the end of the day, managing acidity helps deal with adding or not adding water. Measuring and adjusting acidity is one tool to elevate the quality to the wine maker's tastes. Water dilution is another method in the tool box.

I understand the water issue. I've struggled with increasing the taste (richness) of country wines. What I have learned is to pretty much leave the recipe books closed. :) None of the "recipes" I tried were delivering what I wanted, so I created my own. Most all wine have the same...

Lots of guessing depending on the methods and manufacturer of the kits. The "dash of petrol" may come from fusel's produced by stressed yeast, pointing to the methods used and the length of time the wine is in contact with lees after fermenting. All fusels are not bad. Some are used in the...