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Xanthan and guar gum. If anything you have in your recipe has those two ingredients it will make your wine opaque. It won't clear even with fining agents. I ended up buying a filter to try to clear this stuff up the best I can. As you can see from the picture the light won't pass through it. It...

Thank you for your input.

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Thanks

Thanks again for yourn input. I really appreciate it.

For fcuks sake this sounds like a war crime not a beverage...... it might be good medicine however.....

I've got the space issue covered. I'll be adding the lactose at the end of the run. I will be looking to pasturize it after it is complete. I don'tyet know how I'llpasturize ten gallons of wine.... The cacao is "Dutch" meaning it was processed with alkaline chemicals. I'll also be adding some...

Hello again y'all. I recently ordered 5 pounds of black cacao and ten pounds of lactose/ milk sugar in an effort to produce a "milk chocolate" wine. I watched a couple of YouTube videos on this topic. I'll be adding 16 tablespoons( one half pound) of cacao for each gallon of water. The lactose...

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Thank you so much

Thank you! 😊

This is on par with what I'm looking for. A specific gravity reading that is a good safe zone to start from. I step fed one batch of wine sugar and miscalculated the high alcohol tolerance. I'm trying to avoid too much feeding cause you can always add more but not take it away.

Thanks David

Thanks for this. It's great information. I'm looking for a max high threshold of sugar tolerance specifically the gravity where the yeast starts exploding from having too much osmotic pressure(?). Not alcohol tolerance.

I'm new. I like home brewing. I live in northern Alabama and I like making country fruit wine. I have a lingering question. What is the typical high tolerance of most yeasts in reference to sugar. I'm looking for a high SG number to aim for. I've started 5 fermentation and I don't go above...

I ended up using 6 half gallon(3 gallons) jugs and 3 gallons of water. I added a little baking soda to contend with the citric acid and the fermentation has been very strong ever since it started. The flavor is great. The wine tastes great. I'm going to allow it to finish dry and then I'll back...

So here we are a decade later..... I've recently purchased 6 of these smoothie mix jugs in an effort to make a no hassle strawberry wine. I used about 6 tablespoons of baking soda to neutralize the citric acid... the question remains.... will it be enough? Anyone with suggestions please reply.