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Will do. I hope it ferments out. It could potentially reach 12 1/2% if it drops to .992. Cote des Blancs is supposed to be good for 12% - 14% so I hope it gets there. If not, I won't have as much back sweetening to do.

The apples were very tart and the juice is the same. After adding 8# of sugar to bring the SG to 1.088, it is a very sweet apple now. I also added tannin, yeast nutrient, yeast energizer, pectic enzyme and now have the Cote des Blancs yeast hydrating in some warm water. And away we go...

I tell my wife to JUMP all the time. She says, "How High....................................Are You"? :ft

A frog walks into a bank and approaches the receptionist. She asks if she can help the frog and he reply's "I'm building a house and need to borrow some money". The receptionist directs the frog to go see one of the loan officers, Patty Black. The frog sits down at her desk as she asks how she...

OK, re calibrated and it is at 3.3 now. I think I'm still going to leave it alone. Isn't 3.2 - 3.6 a good target pH?

Thanks for the story and welcome to the forum. Lots of good reading here if you're board. Grab a glass of wine and enjoy!

Someone here made a good recommendation not long ago. Add your Sorbate. Wait a week. Back sweeten. Wait a week. If clear and no bubbles, bottle.

Thanks Roy. That's kind of what I was thinking too. The apples were very tart, but I should probably re calibrate my pH meter again. I haven't done that in about 4-5 months.

Just finished pressing 100# of apples and adding my nutrient, kmeta, tannin and the recipe is calling for 6-9 tsp of acid blend. It's a 7 gallon batch, SG to 1.086, and the pH is at 3.0. Not sure if I want to drive the pH much lower preferment. Should I add the acid blend or not?

Julie, how did this wine turn out? I'm about to press 105# of cored, quartered and frozen apples. I've been reading for 2 evenings looking at different apple wine recipes and am wondering about the spice part. Some have cloves, allspice and most have cinnamon sticks either in the primary or...

Just how does juice oxidize...in a sealed bag with no air??? :?

So, what happens to kits as they age? I never thought to look for a date on them.

Dang, I was looking forward to the conclusion of this episode too! Bob posted a couple of weeks ago so maybe he'll catch this and let us know how the party turned out. I can't seem to get a bottle past the 3 year mark. I need to start asking friends that I've given wine to and try and find an...

Yes, I am blessed with family. But you are the lucky one....with a wine scented mattress! :b

Tony is steering you in the right direction. Cover your primary (bucket) with a cloth, at least the first few days. The yeasts are multiplying at this point and oxygen is beneficial. Stir twice daily will also help bring oxygen and mix the yeast up. When the ferment slows and your SG gets down...

Most kits are for 6 gallons of wine. My primary is 7 1/2 gallon and has always been plenty deep for primary fermentation. When you say it popped the lid off, you do have an opening or an air lock on the lid, don't you? I've had air lock caps pop off a couple of times but never had a lid blow...

OK dawg, you got me curious. You were racking a wine....ON YOUR BED??? Just how did you.....oh you tell the story...in a little more detail. :?

I think we've all been there. I was racking from my kitchen island into a carboy on the floor. Getting towards the bottom I moved over to the other side of the island (the side the racking cane end was) to tip the carboy to get as much as possible. Proud I didn't waste a drop I walked over to...

Thanks bkisel, that's what I was looking for. When you add the acid blend are you shooting for a specific pH level? And also with back sweetening are you shooting for a specific SG or just going by taste?

I'm interested in finding out the recipe on the Apple wine you two are making. My daughter has offered me her entire apple harvest on 2 trees in her back yard. I've already made a big batch of apple sauce, apple risp, apple dumplings and picked 4 bags full yesterday (about 80#). There is still...