Recent content by physics911

Blueberry wine is a PITA. At least it was for me, and what I read from others during my research. I practically had to beat mine with a stick to get it down to 1.000. But, that was all my fault for starting at too high of a gravity, and too low of a pH. I named the rocket fuel I made "The...

Just to close this out, I finally got a good fermentation going. I built up a starter, adding about a cup of the original must at a time, until I had a full gallon at a rolling ferment. I then also added a bit more blueberry puree to the original must to help beef up the body, raise the pH, and...

Let me just consolidate some of what has been said and asked. I'm 100% sure I didn't add sorbate. I'm 100% sure I didn't add the yeast on Kmeta day; it was 24 hours later. But the lid was on semi-tight with an airlock. I did the same thing with a batch of strawberry and it worked fine. Not...

I measured the gravity and pH this morning, and they are right where they were on day one. I'm 100% positive I didn't add sorbate to the must, but I can only assume I either added too much Kmeta, or the SO2 didn't dissipate enough because I had the lid semi-tight. I didn't have time for an SO2...

Still no activity after 24 hours of the 2nd, hydrated, yeast pitch. The temp is 70 and I can detect no off odors in it. I just added some yeast energizer, stirred to oxygenate again, and started warming it up. How many times can I pitch yeast before it starts tasting yeasty? I have some...

Yes on the nutrients. And yes on good sanitation procedures before starting. I don't have my wine log in front of me right now, but mixed everything per the 3 gallon recipe on the label, then brought the pH down more with tartaric acid. 96 oz can of blueberry fruit base kmeta pectin enzyme...

I'm trying to start a blueberry wine from concentrate, but the fermentation won't kick off. O.G. 1.1 pH 3.0 (lowered to this with a little acid blend, then the rest of the way with tartaric acid) temp of room ~68-72 (same room where I do all my other wines) Mixed everything together...

Please include me. Thank you, Chris

I already have a decent hydrometer, a bunch of thermometers, a precision scale, and an Accuvin SO2 kit. I've read a lot of threads regarding the "best" PH meter to get. I don't mind spending money for something, when that something is the best choice to perform well. However, I also...

What do you consider to be essential test equipment? Please add to, or modify, the list below. Nose, eyes, mouth, ears, Hydrometer, Thermometer, PH tester, SO2 tester, Precision scale, Chromatography paper, Thank you, Chris

I got one of the EC Kraus 3/8" foot valve type fillers. While it certainly works better than pinching the tubing, it still dribbles quite a bit. I bottled a batch of beer yesterday and after the first bottle I had to get a bowl to let it dribble over while I was getting the next bottle. Over...

Deezil, thank you for the in-depth explanation. I do have some follow-up questions. csmason1957 said exactly what I was thinking last night. Every kit I have done, or read the instructions for, say to snap down the lid from the beginning. At which point we are back to having little or no...

Julie, Please help me understand how is it not getting enough oxygen, and how is it searching for it. The CO2 produced creates positive pressure, which is going to displace any O2 in the head-space, and with the lid snapped down and a water filled airlock, it is going to maintain that positive...

I would like to go back to the O2 point, which I initially agreed with. I'm questioning again why the carboy would matter with O2. As soon as fermentation kicks off, all of the head-space is going to be filled with CO2, so why would it matter if I have 3" of head-space in a bucket, or virtually...

Deezil, that was what I was figuring; I would be depriving it of too much oxygen in the beginning. I should have picked up another primary when I was at the LHBS today. Oh well, I'll have two available next weekend. I'll go make another batch of beer instead.