Search results

try pulverizing it in a food processor and you’ll probably fulfill your wish!

I added k-meta and let this wine sit awhile in bulk and then I backsweetened it a bit (after potassium sorbate) with some grape juice and some simple syrup. It’s drinkable now for sure, and doesn’t seem to have suffered any though I would no longer call it a “ginger wine”. Something about it...

How did your ginger turn out thus far? I bottled some of mine prior to adding raisins as a safeguard and it’s got enough going for it that I will try again with that simple recipe - either with less ginger or with less pulverized ginger.

I was thinking that I was actually ignoring the carboy vs bucket question rather than addressing it early on, thinking rather that I was set as I had a vessel that was big enough. Now I’ve learned. Thanks for the education and patience.

That’s right - bucket + lid w airlock. I’ve got a good shape 5 gallon bucket I could transfer to but it seems a gallon of air would only be a marginal improvement. You got me on “ignorance” - I generally don’t use that word for lack of experience but in this case I think I knew not to keep it...

Thanks. That’s what I thought, and it has been “sealed with an airlock” but obviously I’ve been playing with “air” having so much space in the vessel and, I’d presume so much “surface area” is less than ideal as well. I’ll remedy the situation pronto. Hopefully someone else is learning from my...

“Sealed” - with or without airlock?

Thanks! Hopefully I haven’t pushed it too long to by now anyway. But flavor has been agreeable thus far.

Hopefully going to have several 1 gallon Gallo bottles by Monday. I’ll transfer pronto. What’s with the notion of “eau de”alcohol protecting the surface? My term, but I can’t recall where I read that idea. Of course, whoever mentioned it probably wasn’t expecting such excess space. Thanks again

3 gallons! Got 4 of liquid in a 7 gallon bucket fermenter.

So - degassing naturally, this could be several months before I need to worry about headspace? “Once a wine is degassed, it's critical to reduce headspace. During fermentation and degassing, wine is emitting CO2 which protects it from O2. Once degassed, oxidation is a factor of wine volume vs...

I guess a couple of questions/concerns more :S 1) do I need to minimize headspace? 2) and when/if to use Campden tablets or the like?

Thanks all I’ve really only brewed some kombucha and an extract bourbon barrel stout kit prior to this wine. I think if I’d used less ginger - or kept it more “solid” - I may have finished per the original direction and who knows what I would be brewing next. Addressing the issues in this...

Regarding aging - and the original recipe - when I asked how long to leave it in secondary, the source responded “it’s not very scientific. I just leave it until I run out of bottles” (from the previous batch) I’ll give it time now. Thanks again!

well today we’re still bubbling at slightly faster than 1 bloop per second in the airlock, and getting an sg of .990 and ph looks to be about 4.

“Sure”? No - just doing litmus paper tests. Added another teaspoon today and it appears closer to 4 now - will let it rest another day and test again. It tastes better after btw. I read one source that pointed to tantaric acid for ph instead as some bacteria might essentially nullify the citric...

Well, I decided to remove the raisins yesterday and fermentation fervently continues today. Sg has dropped to 1.0 as well. PH still high at 5

How long is allowable to leave the raisins hanging out in there? Fermentation restarted almost immediately. I’ve left them in there a few days now and popped open the fermenter to add citric acid - the batch was audibly fermenting though not foaming up

Thanks for the help! I really just want to make it unfriendly for bacteria.

Citric acid is probably a bit easier to source locally. Any suggestions on how much to start with for 4 gallon batch?