Recent content by Jennifer Patterson

Checked the SB, still at 1.090, so I hydrated and added the balance of the yeast package. The yeast is Lalvin 71B-1122.....and I don't see a date, but it might have been on the part of the package I tossed already.

This is just over 3 gallons of juice, I put in 3 Campden tabs when I first started. When I pitched the yeast on Monday I used 1/2 a 5-gram packet. I did see yeast activity in the starter before I added it. I think I will start the rest of the packet and pitch it again tonight. I added yeast...

Nope, looks like it's just sitting there, I haven't taken a SG today, but I am thinking I will pitch yeast again.

So, while it might not look like it's working, I took an SG reading, it was 1.096 when I pitched the yeast on Monday, today it's at 1.090. I will take this to mean the yeast has started to do its job.

It has been almost 48 hours now. The room temp has been hovering between 68 and 74

How long does it normally take for the juice to show activity? I have fresh pressed apple juice, added sugar, nutrient, tannin and campden on Saturday. Added pectic enzyme late Saturday night. Hydrated and pitched my yeast on Monday afternoon. As of this afternoon, there is still no activity. Do...

How do you separate the juice from the pulp? And do you press the pulp after to extract all the juice you can?

SO I have a batch of grapes in my primary, they were pressed, the juice put into the primary and the crushed pulp put into a bag, then into the primary. I pitched my yeast yesterday, today I see the bag opened up and the pulp is floating. I am assuming this is OK for now, but when It comes time...

So why is it recommended to put it in 12 hours after the Campden?

Thank you!......... whew! Crisis averted! SO I am sure I read this somewhere but it didn't stick, all the recipes I have used say to add the Pectic Enzyme 12 hours after the Campden and nutrient. Is there a reason for this? OR I guess I could run off and do my own research...........but...

I think I messed up, TWICE! I am making apple wine, I crushed the apples, strained the juice, put it in the primary added the campden last night. I also added the yeast nutrient and the pectic enzyme............should I have waited on those? Now for the big oops! I had ordered yeast and a few...

LOL! That's way more than I need! I thought I did well to harvest 21 pounds of grapes, 200 pounds of apples, 6 pounds of gooseberry etc! Although on second thought, there is a lot of information on that chart.

Thank you.........that is very similar to what I have going, but I am using a notebook that is too small. A mead book would be better.

I guess I am old fashioned, I prefer to keep a log book rather than electronic records, and since I have started my winemaking journey in the last couple months I don't need anything elaborate. I also prefer journal sized rather than the larger 8 x 11 sheets. I am wondering if there are any...

13 pages and I am still confused really really confused!! I would like to try this in a 3-gallon batch. But I would like to use fresh pressed juice from my own apples. I am new at this, what are the pros and cons of using the fresh juice? And are there steps I should take that are different from...