Search results

K meta powder, pectin enzyme. I'll play with this batch based on what's been posted and see what it does. Come August when my grapes come ripe again I'll keep this all in mind.

I didn't know that. The guy I got my stuff from said Campden did stop fermentation. It could be still fermenting but I don't have any bubbles and haven't for months. In total I've put in 4 tablets for my 6 gallons. Two when I first wanted to stop it and fine it, and 2 after I removed the mass...

I haven't degassed it, nor do I have the tool to do so. I just used campden tablets to stop the fermentation the first time. I had no bubbles at all in my air lock for the two months before I decides to move it to a carboy and noticed the mass. I don't know if it matters but I also didn't crush...

I'll do that then. If it still tastes fine when it comes clear I'll bottle it and give it away so it gets drunk before the taste goes off. Would be a challenge to drink 6 gallons by myself. When I pick my grapes this year I'll make sure I have a smaller carboy to put it in and rack it sooner.

Headspace and oxygen then. Think it's possible to salvage this batch by using campden tablets and fining it one last time and moving it to smaller jugs? When I say it tastes fine I mean it still tastes the same as it did when it finished fermenting so it doesn't taste off or sour. Hopefully...

A friend that makes wine unloaded his extra stuff on me so I made my first batch of muscadine wine with his help. Made it at his house then took it back in a 6 gallon bucket with a nozzle. I let it ferment, stopped it when finished at 14%, and then added a fining agent. I left it in the bucket...