Search results

Coarse or Fine Mesh Strainer Bag? I tried making wine this year without putting the fruit into a strainer bag in the primary. I won't do this again. Way more sediment to deal with than I'd like. I think my bags in the past were all fine mesh but I'm not really sure. Would you recommend use...

At ~8 months, the wine was still cloudy and quite bitter due to tannins. I cold stabilized and back-sweetened to 0.998 which is how the wife likes it (not too sweet). We started drinking it at 10 months. It is quite good. In fact, the wife says it is the best white wine she's had. It is...

The Jack Keller recipes recommend 6 to 8 lbs of muscadines per gallon of wine. His recipes tell you to add 3 qts water to each gallon wine. To me this means he assumes you'll get ~1 qt muscadine juice from 6-8 lbs of muscadines. Side note: If I cut the top off a 1 gal plastic milk jug and...

It has been almost 4 days since I started this batch. SG this morning was 0.996 so it is quite dry. The wine is still a pale yellow color. It is still bubbling every few seconds. Should I go ahead and rack it now?

Thanks Dugger. I have the orange-dipped handles. My Italian carboy must have the handle installed below the bottom rib as you said. The handle is too loose if I place it between the top and bottom ribs. On my Mexican carboy, the handle fits either place. Out of ignorance, I've lifted my 6...

I wanted you to see the color of this Traminette. I have to say that if the wine tastes half as good as the aroma coming from these carboys, it will be excellent.

Do you use a carboy handle? If so, what is the correct placement of the handle onto the carboy (there are only two positions it will fit on mine). Also, I've seen on some sites that the handle should not be used to pick up full carboys. What is the truth?

The only size I own is 6 gal. I've only seen the ones made in Italy and the ones made in Mexico. Are there any advantages/disadvantages to either of these? My local wine-making shop said that Mexico no longer makes glass so the Mexico-made carboys will become collectible one day. Is this true?

The guy I purchased the juice from gave me the following analysis: BRIX = 23 pH = 3.30 TA = 7.8 What does it need?

Well, I too, have only the juice. So any advice would be appreciated. I was told that the traminette juice requires DAP to help ensure the batch doesn't develop the rotten-egg smell. I am not familiar with DAP but I have used Fermax in my other fruit wines. I've never made wine from...

Anyone made wine from Traminette grapes? Any recipes you'd recommend? Thanks.

Update Lalvin_Cherry_Initial_SG = 1.084 Mont_Cherry_Initial_SG = 1.090 The fermentation was done after about 10 days in both. I transferred to secondaries and tested SG as follows: Lalvin_Cherry_SG_Secondary = 0.992 Mont_Cherry_SG_Secondary = 0.991 Post fermentation acidity...

You are correct. The top photo (Lalvin) has not changed from the original color of the must juice.

Back on Thread Subject I thought I'd post the difference in the Cherry w/Lalvin versus Cherry w/Montrachet so far after only four days.

Thanks. I am getting ready to bottle my first wine and didn't want to make a Faux Pas.

OK, I know there are recommendations to sterilize corks with Sodium Metabisulfite. Can I use B-Brite to sterilize corks? I am worried that the corks will soak up some of the chemicals which will get into my wine.

The Potassium Sorbate I have says to add 1/4 tsp per gallon to prevent re-fermentation.

Thanks Wade, I haven't made the sanitizer with it yet. I'm using the B-Brite stuff.