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Hi all 1. Want to replicate the same recipe(attached apple wine) but with 1 litre of store bought juice. 2. If acid blend unavoidable what should be the % ratio Malic-tartaric-citric. - will Ph meter suffice 3. What else i can avoid as i want to create a basic beginners wine kit for Indian...

yes i too agree with you if that's the case then after 10 days of after checking the FG would go for available juices with no preservatives and added sugars

please be my guest whenever to want to travel to india.

I am so grateful to WMT i wish had joined a year later when the pandemic started. i appreciate the selfless guidance you'll guys are offering Grape juice does not seems to have potassium sorbate only added sugar (next will try and not to use it since it might have unfermentable sugars) till...

I am from INDIA and the city where i live is Mumbai - Will shortly figure out how to update my profile The Climate of Mumbai is a tropical, wet and dry climate. Mumbai's climate can be best described as moderately hot with high level of humidity. Its coastal nature and tropical location ensure...

Yes I am using reconstituted 100% grape juice without preser

Dude I am so delighted that you found a local store in India for me. cheers. these are the WINE INGREDIENTS i short listed to get from US 1 LB of each Wine Yeast : Lalvin EC 1118 Fermax Yeast Nutrient Pectinase enzyme Acid Blend Wine Tannin Bentonite powder Easy clean American Oak powder...

12/05/21 today it has touched 1.080 it is releasing gases

Wine from Tetra pack 1 liter grape juice (with added sugars) Yeast : bread Initial gravity of juice : 1.060 Start date : 28/04/21 OG : 1.085 after adding additional sugar FG : 1.025 recorded on 08/05/21 i.e after 10 days FG : 1.20 recorded on 12/05/21 current batch of 2 weeks old (attached)...

Dear can you please share your standard recipe with me would be starting with 3 liters batch of 1 liters each 1) without raisins and D.A.P 2) with raisins 2) with and a pinch of D.A.P

Thanks D V you cleared my doubt's once and for all

1) Will be using Himalayan raw wild forest honey collected from mountain cliffs and trees by traditional harvesting methods. 2) Is it possible to home brew it without heating the honey to retain natural flavors and nutrition, then what would it be? 3) What it takes to make it drinkable in two...

Can some one please share a recipe with regards to below details HONEY MEAD : Himalayan wild forest honey collected from mountain cliffs and trees by traditional harvesting methods. The wild honey made by indigenous bees like apis dorsata laborisa and Apis cerena. It has the goodness of wild...

The fermentation has kick started from current specific gravity of 1.085 let see how low it touches

I would be very interested to know what would you feed the bakers yeast with during those days

Welcome dear all i am a new home brewer I am very fortunate that some of the wine expert have replied to my problem. My current batch i have checked SG and added sugar accordingly (mistake learned from my last batch). The last batch with 1.085 G have reintroduced same bread yeast and a pinch of...

Welcome dear all i am a new home brewer I am very fortunate that some of the wine expert have replied to my problem. My current batch i have checked SG and added sugar accordingly (mistake learned from my last batch). The last batch with 1.085 G have reintroduced same bread yeast and a pinch of...

1 liter Wine from grape juice with added sugar : Start date : 16/04/21 Yeast type : Bread Additives : None OG : 1.060 SG : 1.110 after adding 130 grams of sugar As on 28/04/21 the SG is 1.085 it has become like too sweet Can i restart the fermentation adding a pinch of DAP