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I have heard of that but I totally spaced on using it for that purpose. She added K meta and sorbate before adding the concentrate so i do not know how the fermentation would have restarted. My next question... Before fermenting should I add K meta or is that something added after fermentation...

Degassing wine Julie, I was doing some research about wine degassing and I found that you can use a food saver to degas it! And I happen to have one! I am going to give that a whirl when I get home.

That sounds like a plan. Thank you Julie.

Yupp nothing better than that! Also another question Julie. When she poured the wine into the wine glass last night she noticed tiny bubbles... But when she did it the first time (before adding K meta, Sorbate, apple concentrate, and Sodium Carbonate) there wasnt any. Do you think those bubbles...

Yea it has been a challenge since i have to go off of what my wife says and make assumptions there.

Joeswine, what do you think could be the issue of the bitterness? Imbalance of sugars to acids? Adding calcium carbonate after fermentation? re-fermentation?

Joeswine, I asked her if it had a bubbly taste or fizzy taste and she said no. She thinks its where she dumped it into the glass. She added K meta and Sorbate before she added the concentrate into the wine. She said she hasn't noticed any movement in the airlock, no bubbles coming through that...

Julie, Thank you for your help. I will be home here soon as my tour is almost over. I will pass it along to her though. She has never fooled with it and she usually goes off of what i ask her, and she does it. Though I am certain she has no idea what she is doing haha.

Julie, are you talking about adding sugar? My thought process was this, asked her to fill a wine thief about 3/4 full then empty into a glass and add sugar until either the bitterness goes away or gets to where she likes it (or both!) then pour it back into the wine thief and measure it with a...

I am not home to help her with it, so I am trying to make it easy for her. I am currently deployed so... I dont have much longer left and I'll be home to help her. She said its still not bad, just more bitter.

She has not back sweetened it yet. She is going to tonight. Then she is going to let it set. I did not know that Calcium Carbonate should be used before hand. It doesn't have a chalk taste to it, just bitter. I am thinking it might have been the calcium carbonate also. Hopefully it mellows out..

She adjusted it like .25 It was made from apple juice. Before she adjusted the TA she said it tasted really good, with a minute apple taste. I advised her to get a can of apple juice concentrate and add it to the wine. She did, the she used Calcium Carbonate to lower the TA. Im starting to think...

I made apple wine about 8.5 months ago. After letting it age we found the taste to be very good, but lacking some apple flavor. So we added a can of orchard concentrate. After this my acid titration kit can in and I found my wines TA to be a little too high.. So I lowered it to the correct...

Here is a picture of the glass

The wife tried the wine last night and said it has become more bitter... and still no apple flavor... She used an acid titration kit and found the acid to be high and she lowered it to the correct level.. and now it is bitter..how can I get rid of the bitterness?

Joeswine, My wife is going to taste it tonight and let me know how it is. I am still not home yet (but im very close to being) I have to rely on her response for this. If the apple taste still isn't strong enough would you recommend adding another can of apple concentrate? Also, after getting...

Sounds great joeswine. The concentrate has been in there for roughy 2 weeks now.

Joeswine, I made an apple wine before I left for deployment to Afghanistan (roughly 8.5 months ago). My wife tried a little sample of it about 2 weeks ago and said that it turned out really good but with not much of an apple taste to it. She added Old Orchard apple juice concentrate for a...

Yupp, guess only time will tell. Thanks for the help.

I wonder if a 96oz. can of puree will give me the dark blue/redish color I hope to achieve in three gallons of mead... guess there is only one way to find out:dg and thanks again for all of your help!