Last Activity:12-03-2013 6:30 PM
48 Likes on 41 Posts
Posted in thread: How To Understand ph, and Take A Reading on 12-01-2013 at 04:04 PM
Hey it's way over "our" heads. Don't over think it. If you are making wine from professional
sold juice you usually won't have a problem. It's when you pick fruit yourself or create
something odd like...
Posted in thread: Newbie degassing questions. on 11-30-2013 at 03:46 PM
During fermentation stir often releasing CO2. Don't rack until fermentation is complete. Splash
rack or stir back and forth with a long plastic spoon to release CO2. Or you can use a vacuum
Posted in thread: Hello From Pittsburgh Pa on 11-30-2013 at 03:39 PM
Welcome to the wine community. And another Pittsburgher joins wine making. There are many
wonderful folks on here with lots of experience. I'm sure you will enjoy your stay.
Posted in thread: apple wine not fermenting on 11-28-2013 at 05:13 PM
When you back sweeten all the flavor will come back.
Posted in thread: Racking Question on 11-26-2013 at 10:23 PM
Next time you can ferment dry in the primary bucket. At 1.000 add some energizer, stir well and
snap on a lid with airlock. Anyway when you transferred the wine did you transfer the sediment?
This is ...
Posted in thread: Clearing Question on 11-21-2013 at 11:05 AM
Here is a link to a tutorial on fining a wine. fining a wine you need to make the agent
positively charged so that when added to the wine it will attract all of the negative particles
aka sediment an...
Posted in thread: Too Much K-Meta! on 11-21-2013 at 06:39 AM
Yes don't let wine sit open to air. I meant when you open to drink let it open a bit. You could
Posted in thread: Clearing Question on 11-20-2013 at 03:19 PM
Add pectic enzyme. Keep it at room temperature. Is it degassed Did you prepare the sparkolloid
correctly? Simmer 30 minutes. Is it done fermenting?All thoughts and ideas.
Posted in thread: Another Slurry Question on 11-20-2013 at 12:46 PM
You really shouldn't take juice (must) off of sediment unless it is thru fermenting. Take a
reading. If its .990 or below its done rack. If not give it a stir and get it done. Myself I
ferment dry in ...
Posted in thread: Too Much K-Meta! on 11-18-2013 at 10:28 PM
Open a bottle and let it rest overnight. That will allow the sulfite to escape. Often times
after a few hours you can taste the difference if there is too much sulfite there. For my juice
buckets I do...