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Winemaking Talk - Winemaking Forum

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  1. K

    First batch, too high acidity

    I used Lalvin RC 212. The SG is now 1.01 at 58•F Thanks for your help!
  2. K

    First batch, too high acidity

    Unkown type of grape. Grown in the Pacific NW and was so ripe that the skins were splitting. Starting quantity was 87 lbs after crushing-destemming. Starting SG was 1.050. After adding yeast with no signs of fermentation, 10 lbs of sugar was added on day 3. On day 9(6 days after adding the...
  3. K

    First batch, too high acidity

    So I made my first batch of wine from very old great producing grape vines at my parents house. All has gone smoothly and I have followed online steps with some support from my local winemaking store. Here is what I ended with: 8 gallons of fully fermented wine that tastes sweet. Following...
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