Recent content by Chessdunk

I have baked with this yeast... The bread comes out much better than when using bread yeast. One thing to remember is to not let it proof too much... Then we will get a bitter taste due to the alcohol that was produced but evaporated in baking. Happy baking

Thanks a ton Julie. I live in India, right from the yeast its tough getting anything to make wine here... But your posts on banana for tannin and body was such a saviour. I made an experimental tropical with a blend of with pineapple(50%), musk melon, papaya and grape and a hard cider and...

How long do you leave it in the secondary?

Oops... detol is very bad. The smell and taste could come to the wine Pls use boiling water to clean if you could not get anything else. I use boiling water and kmeta with some citrus to increase the effect. Also do not use bleach.

Yes I have pressed. I have about 8 liters from a 11 ltr must. It is foaming and fermenting I the secondary. The acid level is definitely down, maybe because I diluted with half liter sugar solution and Wuthering the effect of fermentation It tasted perfect when I transfered. Got to wait...

Oh!! I thought 21 to 24 was the ideal temperature. I have transferred to secondary at 1.02... there is a light bitterness due to the tannins. But that doesn't seem harsh to me. The sourness too seems to have gone down... maybe the yeasties feasted on all that acid? Plan to wait for 15 days...

Thanks Salcoco. I used rc 212 with 2grams dap and 1gram nutrients. Used a homemade wheat malt solution as my starter for the extra kick. Total volume is now 11.5 ltrs. I wanted a slow fermentation for color extraction but its day 2 and already down to 1.04 from 1.09 starting gravity. Trying...

This is my second wine and the first proper grape wine. I started with very sweet black muscat grapes with strong rose petal smell. The OG of the must was 1.08, added sugar solution to take it up to 1.09. The PH however was at 4.3. Added like 1.5 teaspoons of citric acid (due to lack of...

With the skin and all? Will one banana per 8 ltrs be a tad too much?

Julie... Just happened to read your post about banana as tannin substitute. My orange wine is in secondary and there is no tannin anywhere around... What could i add for tannin?

I finally have tartaric, malic and citic acid after navigating nooks and crannies of my city. The tartaric has a mild sweet taste and the tartness is also milder. My grape wine ph is now 3.3. Am keeping the temp between 21 to 23.5 c Now need to add citric to the orange and get the ph up...

Should I add Tartaric or Citric for my orange wine?

Thanks Julie. Should i also buy malic and citric acid? Whenis malic acid normally used?

I have 10kgs of Black Muscat grapes, the Indian variety that has a strong rose petal smell and is very sweet. I froze, thawed and checked the sg and it was 1.08 but the ph is 4.3. Dont have tartaric acid at hand so added like 15 grams of citric acid (since primary started only today and I...

The wine is coming along nice and tastes like a white and is clearing up good. I have tried test batches with the citric acid. They taste good initially. But after a while dries up the mouth and irritates the tongue... . Feel this is the citric acid's effect. .. Will this change with aging?