Recent content by karrlot

I have thee gallons of peach wine in the secondary. When I racked it from the primary there was hardly any lees left in the primary. In the 3gallon carboy there is about an inch of sediment on the bottom. When I rack the wine off of these lees can i make SP in the carboy? Is it hard to do...

There was only a dusting of sediment on the bottom of the bucket. There is already about 1/2" of sediment in the bottom of the 3 gallon carboy. So is the bentonite suspended in the wine or did I leave it in the sludge of the bucket?

Okay - so far so good (I think). Pitched yeast on 11/4/12 SG 1.094 11/9 SG 1.024 added 2 C H2O + 6 C sugar SG 1.060 11/13 Removed mesh bag with fruit SG 1.030 11/17/12 66° SG 1.010 Racked from bucket to 3 gallon carboy, 1/2 gallon jug, and two pint jars. I added Bentonite in the...

A four ounce bottle of Bentonite?

I can't comment on the white stuff, but I can comment on the vomit smell ( and later the horrendous taste). I've only made 3 batches. While in the primary each of them made my wife furious that our bedroom smelled so bad and threaten me with bodily harm if it made her clothes stink. It was...

Glass jug, airlock, and yeast - less than $10. If your not going to buy a hydrometer (less than $10) then make sure you are following a recipe that has been proven to work within the last ten years. My thought is that i dont want to spend a years time to make wine and have it taste...

Can I add straight sugar, or do I need to mix it with boiling water to make a syrup. I warmed them up and added nutrient and I'm seeing some bubbles!

My SG has been at 1.002 for about a month before this. I added sugar and after 24 hours don't see any bubbles in the wine or air lock.

Is it possible i will have to restart fermentation? Whats the best way to do that? Rehydrate yeast and pitch it again? Im going to be starting a batch of peach, so could i just drop a bit of that yeast in?

Can you tell me how much sugar i need to raise 5 gallons 4%? I came up with 44 cups, which seems really high, but I don't really know. Please also show me your calculations for this. Finally, I have seen two different formulas for figuring alcohol: OG - FG * 125 OG -FG * 131 Can someone...

I am ready to make peach wine. I found the recipe here. I'm wondering if you could look at my changes and give your opinion on my procedure and maybe answer my questions. Even if you could only answer one thing I would appreciate it. 15 lbs ripe peaches 3 lb ripe bananas sugar 1...

When i am processing fruit befor I freeze or can it, I have a bowl with lemon juice in it. As i cut the fruit I put it in the bowl. It soaks in the juice until i have enough to fill one bag or jar. After you take them out of the freezer or jar, you can not taste the lemon juice.

I have my carboys in my cellar (not a wine cellar, just an old dirt cellar) For the last three months the temp in my cellar has been pretty constant at about 65-68 degrees. The outside temp has dropped to the low 30s and the air temp in my cellar is down to about 50. The temp of my carboys is...

I thought that it is good to freeze them.

Seth, I followed your link and lists the equations for how to figure alcohol content when you step feed. It also talked about adding concentrated wort when beer making. I guess I am asking a more basic question: what does "stepfeeding" mean and how do I do it in wine making?