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i guess i'll try the isinglass i have seen a lot of apple wine folks out there on other sites that have had the same issue. in fact so much that it would seem to be an almost normal occurance. thanks guys/gals

identical that ferment looks identical to the suncal zin i started 1.5 mos. ago would like to be kept up on how it goes for you i used a different yeast montrechet

i have 5 gal. apple made with mixed apples. i have talked to some of you about this batch before. i know there can be a ton of questions you could fire back at me but, this batch started life at 1.085. sat 24 hrs. with all ingedients except montrechet yeast. (including 2.5 tsp. pectic enzym)...

thanks wade e, looks a little differtent than the one i just received from northern brewer but i'll bet the idea is the same, although this one says for better results use a temp. control so i suppose i should purchase one also so as to regulate it best. also the stick on thermometers are most...

manimal, thanks for the advice, I racked it Tue. pm, hopefully not to late. it didnt' smell bad, as you may know being new to this I read the lable on the juice can. Quote: ferment 5 days, rack, wait two months, rack again and if neccesary again end quote. It would seem that first rack would...

Any ideas as to controlling temp. after the initial ferment? I have a 5 gal. white zin fromjuice (suncal) on the lees for 43 days. should this be racked ? started at 1.075 and is now at 1.000. After racking 70 deg. ok? How should I keep it there? It seems that the seeding mats might work but...

Hello, I would like to extend a large THANKS to Wade e and cpfan for all of their help on my first 5 gal. carbo of apple. I can now say that it is on the road to bottling. I guess I never rally introduced myself properly as I was a bit flustered? with the possability of losing all that wine...

initial sg was 1.085 montrge (excuse spelling) yeast was used thanks everyone for the advice. racer, you are correct with the info you you have is this as simple as de gassing or just being patient and letting it go ? i have already moved it to a 72 deg. area in my basement. the initial ferment...

thanks for the help all, the ferment stopped at 60deg. i warmed it 5 more deg. to 65 deg. it stopped again after 5days or so. now sg is 1.010 i have not used a fining agent, as said the wine is 65 deg. i am new to this so forgive the ignorance. but i dont know what degassing is, have i missed...

Hello, my name is david and my sister and i started apple wine in november (first batch ever), we are nervous, it seems that the ferment went well started at 1.085sg. the first rack was a little late do to a hunting trip,(1.030). But, it also seems everything is ok, the wine cleared very nice in...