Recent content by Sashie

Thanks again --- only been out here for 7 years and really like it except for this time of year when tons of tourists come out .... they really love their pumpkins

I wanted to make sure that adding the sulfite to the wine wouldn't somehow comprise the carbonate. thanks

Hello all - I had planned to transfer my Pinot Blanc must from primary to a carboy since fermentation has been completed. I tested the acid today and found it to be high so I added carbonate to lower. Can I still move to carboy and add sulfite? I realize I should have taken the reading...

the refrigerator is 50 degrees. This way it will be a slow ferment and a more fruity wine.

After searching online, I've decided to put the must in the refrigerator overnight, bring to room temperature tomorrow and then pitch yeast. Then after fermentation starts, put back in refrigerator. If this doesn't work out, I still have Pinot Gris and Pinot Blanc to pick and try something else.

I picked my chardonnay grapes early this morning, crushed, pressed, sulfited and it is now settling overnight. I will check sugar, acid and add yeast and yeast nutrient tomorrow. And make any adjustments as necessary. I have 3 1/2 gallons of juice and it is in a 7 gallon primary bucket...

It is merlot and cab blend. The acid is in range. I didn't check ph when you say taste test, I'm assuming you mean after the fermentation process is complete. What happens if I find it needs sugar? Just add sugar and then add sorbate so that it doesn't start fermenting again?

I am making a rose wine. I just pressed and tested for sugar and the Brix is 19. i am looking to make a dry, fruit-forward (fruity?) wine. The bees did a lot of damage to my grapes, so all i have to work with is 1-1/2 gallons. What happens if i don't add more sugar? Will I just have a...

I just tested my wine for SG and it's at 1.000. how is that possible? so fast? I planned on moving it outside tomorrow for a slow fermentation but decided to move it now. It started at 1.090.

Actually the temp in the basement (boiler room) is 72. So I gave the bucket a big stir, added the starter and let's see what happens... to be continued thanks so much for your help Robie s

I very much appreciate your help. I still have the yeast working in the kitchen and the foam is getting bigger but in the meantime decided to see what was going on with my must. Although there is no activity now (I had big foam this morning) I now hear a hissing. Does that mean it is...

I saw the fireworks display (perfectly described), I added a tablespoon of my must, did not see much foam at the time, but I added another 2 tablespoons and waited 2-3 minutes. I repeated this last part 5 times and although I see lots of foam and a few tiny bubbles now- I don't think this is...

it is white wine (blend) and I'm using Lalvin v1116. the must is in a room temperature around 65 and I plan a cool ferment when it is in full fermentation mode.

thanks so much...I'm going to give it another try now.

One question sorry - how much water for yeast packet? It says on the yeast envelope 2 ounces of water per packet but the previous poster said one cup per packet. thanks very much