Recent content by redfeet

Hi, Paul, I said ascorbic, I meant citric. This is strictly for sanitizing equipment and bottles, not for use in the wine. I use ONLY sulphite in the wine. Care for a little controversy? (Don't shoot the messenger! :i)...

When I make up my sulphite solution, I use 8 tsp Kmeta in 4 litres of water, and add 1/4 tsp ascorbic. It is supposed to help potentiate the solution. The solution is used for rinsing bottles and other equipment, and in the fermentation locks. When I used Kmeta at crush time, I use only Kmeta...

About 1955 or 1956 my mother made a couple batches of wine in a glazed earthenware container - one batch of cherry, one of dandelion (we kids picked the dandelions). They were made using bread yeast, and turned out reasonably good. I don't remember how they were bottled. About 1965, second...

Thanks, Manimal, for your input. I believe I'll use Tan'cor, as I have in the past with some of my other wines. Ken :h

This is the first year I've made wine from Foch grapes. MLF just finished, and I'm wondering if there's anything to gain or lose by the addition of Tan'cor Grand Cru, or equivalent. Any insights? Ken :a1

I have used potassium carbonate without problem. I'm surprised at the salty taste; usually the saltiness is associated with sodium, not potassium. How much did you add, and what was the initial acid level? Ken :p

Thanks for the heads up. They're a St. Catharines-based company, not too far from where I get my grapes. Maybe I'll try a kit this year. Ken :hug