Search results

No. I did not check the TA or pH... I could though. I just was going straight off an online recipe for how much acid blend to add

Added acid blend, pectic enzyme, grape tannin and yeast energizer. I added one more gallon of water for a total of 8.5 gallons of must @ 1.090 s.g. Decided to go with redstar pasteur red for my yeast. Used goFerm to start it and just inoculated the must!

Here aresome pictures of the current state of deliciousness!

So what would be my choice then, add another couple of gallons of water?

So you're saying that the lbs/gal ratio is based on the finished wine volume? I was under the impression it was the pre fermentation must volume. Either way, I got started last night. I am using a 10+ gal fermenter. I put in all 30lbs. I mixed 10lbs of sugar into 2 gallons and added it to...

Thanks for the input everyone. I am still confused though.... when you say 5-6 lbs of blueberrys per gallon, do you mean for every 5-6 lbs you add one gallon of water, or you add as much water that is needed to make one gallon of must from 5-6 lbs of berries? it is sounding lik the latter...

I cracked open a bottle of this Regent wine for thanksgiving at my parents-in-law where the grapes are growing. It had aged for abut 2 months now, so pretty early to be tasting. we had a 10 person tasting and Everyone was very impressed, it is a halfway decent wine! Many picked up a citrus...

Tonight I started a batch of blueberry wine that I am very excited about... first time making fruit wine! I am started with 30lbs of bueberries and I have a question about how much water to add. I have heard numbers all over the place from 3 lbs per gallon all the way up to not adding water at...

I like the idea of food safe Brutes, but I have one hang-up on that. How do you transfer the juice and skins to your press when you have such a massive quantity/weight of product in the Brute?

Thanks for the info. I am surfing craigslist and cant believe all of the deals to be had for carboys! My parents in law planted 50 vines of Regent here in NW Wa this spring. Its a pretty popular grape for our climate. We are trellising bi-lateral cordon VSP so are expecting about 4-5lbs per...

Maybe I am over thinking this. Next year I plan to harvest about 200lb of grapes from my vineyard. What would you all recommend for equipment to handle this? I was thinking 2x 8gal plastic primary fermenters and 4x 6gal glass carboys. That way I'll have two spare clean carboys to rack into...

Well the good news is that it turned out to be some decent wine for my first try from grapes! I am sipping on about two ounces straight from the carboy tonight. Seems very high in acids which is funny because I actually added acid prior to fermentation because I thought 5.0 g/L would be too...

13 drops, or 13cc? If you're using a standard titration kit, I believe the instructions say each cc of hydroxide is equal to 0.1% T.A. or 1.0 g/L.

Thank you for your response. I believe I left this info out on accident, but I did add yeast nutrient after 1/3 sugar drop... as per the directions (fermaid K). I have been reading a bit and am also a bit susicious that a lack of oxygen during fermentation may also be the culprit. Thanks...

It is now 5 days after my 3X splash racking. I gave it a smell and the sulphur smell seems to be dramatically improving... there might be hope for my first vintage from real grapes afterall? I believe I can attribute a lot of this to the adding of k-meta post fermentation and having the carboy...

I racked this morning. The S.G. is 1.000 as nearly as I can tell and fermentation was complete. Very strong sulphur smell... I think this is probably due to my over sulphiting early in the process which is a pretty big bummer. I splash racked it a total of 3 times and it seemed to help...

OK, that actually probably works for my schedule to wait 2 days and tackle the first racking over the weekend.

Massive drop over 12 hours, checked the S.G. and it was all the way down to 1.005 ... almost dry! I went ahead and pressed it last night. I pressed it into my 1 gallon big mouth bubbler and put an airlock on it... It is still fermenting. I will rack off the gross lees tonight.

S.G. down to 1.050 . I've now had 5 days of skin contact and I'm contemplating pressing early. I have read that Regent tastes best pressing no later than 5 days of maceration...

Down to 1.070 on the hydrometer... picked up my first smell of alcohol.