Recent content by shoytwilliams

Great news! I added more cider, aerated a lot and added new yeast before leaving town for the holidays. Came home to find the yeast had worked down to where it was ready to be transferred to air lock. good taste too. Thanks so much for your help.

OK, I added 6 more gallons of cider,aerated a lot, added yeast nutrient and yeast. will advise in about a week. thanks for the help.

I did this about a week ago to 12 gallons of fresh apple cider, all the juice, sugar, etc then added too much sullfite, 4 times in fact. aerated for a couple days and added the yeast. No fermentation start yet. Any suggestions?

nope. stopper is ok. odor carries over to a glass to arify. Thanks

I added campden before mixing in the yeast.

I made about 5 gallons a couple years ago. It turned out great. I didn't freeze the fruit either time

Like fermenting must. I pressed out 7.5 gallons from 70# pears 9-24-14, balling = 8, acid = 0.2. Raised balling to 24 and added acid blend. Used EC1118 yeast. there is now about 6 gallons, alcohol = 12% and acid = 1%

Actually, the taste is pretty good. It's just the musty smell that needs to be eliminated.

My 2014 pear wine has a musty nose. acid is 1%. Any advice to improve the odor will be appreciated.

Great ideas! I get the crushed fruit idea. Any spice recommendations?

I made several gallons this year and found mead good for enhancing other wines such as apple, plum and even grape. However, there is about 5 gallons left, good flavor, but I don't care for the rich and somewhat strong honey flavor. Any recommendations?? Hoyt

Yes. I stabliized with 1 tsp. ascorbic acid/5 gal.

my 2010 blackberry wine sat several months in a carboy staying clear. sometime after bottling, stain gathered on the side and sediment on the bottom. This has also happened in previous years. is there a way to prevent it?