Search results

My experience has been that Super Kleer was faster to clear with less fallout over time after racking off the lees. Anxious to see your results.

Welcome to the forum!!!!

I've had one but it's been so long ago I can't even remember much about it. :slp

Thought I would give the Super-Kleer a shot in my batch of cranberry so I treated it last night and this morning it is definitely clear and I can see completely through the carboy. I'm impressed, it passes the flashlight test too. I think my next batches will be a repeat of the cranberry...

I will have to keep this in mind since this is the corker that I have, thanks.

Well yesterday was a wine workday for sure. I racked and degassed two batches of wine and removed the elderberries from another batch. Then it was cleanup time, I cleaned the racking equipment and carboys and then cleaned and delabeled a tree full of bottles that were delivered to me recently. A...

Racked the dried elderberry to secondary Sunday SG 1012, the yeast is still working steady. I have not been fermenting in the winter but the small amount left after racking I filled a quart jar with and capped it. With the jar in the bottom of the fridge for three days, it is still fermenting...

Hi and welcome to the forum. You can start off with a kit or you could try grocery store juices to allow an easy start at winemaking then when you had a few batches under your belt, try something more advanced.

The elderberry rose (phone won't let me spell it correctly) got started good and the original dried elderberry should be ready to rack to secondary this weekdnd.

Here is Lallemands list of yeasts that describe their yeast and the charateristics they give the wine. http://www.lallemandwine.us/products/yeast_strains.php#M1

Congrats, I know it makes you feel good.

Not sure what you're reading or seeing, but the new Alabama law allows brewing 15 GALLONS per quarter which is 60 GALLONS per year which is what I was referring to with respect to federal laws and most states. I never knew that progressive=pot, wow. Here's the link to the article...

There's a lot of knowledgeable people here and differing opinions, but there is a definate need to test the PH, TA and SG of the must. Sometimes making a small batch as a test run helps prove your recipe.

WellI did not read a presser on it, but that doesn't sound very progressive, what a shame. I'll have to change my congrats to a small congrats. Maybe they will see the light and increase it later on.

Glad to see both states are moving toward a reasonable position on this, congrats to everyone in both states.

Well I flip-flopped, I went ahead and pulled the elderberries out of the primary after fermenting on them for three days and used them to start an elderberry rose. I will pitch the yeast on this tonight on this.

I normally ferment with the top covered with a towel until it gets to ~1010 and then rack to secondary to finish fermenting dry.

With 1118 and 1116 not fermenting dry, are your nutrients fresh? I mostly use the 1116 and it generally gets down to between 0998 and 0996 when the og is 1100. 1118 should generally power through.

The elderberry is steaming along well even with the cool must temps, but wish the foam was a little less. I'm learning a few things since this is my first batch with any kind of fruit in the primary, at least it is a little easier since the amount of fruit is relatively small.

Well I did a yeast starter for my elderberry wine and the yeast loved the must when I added some to the starter and really started foaming up. I decided to let the elderberries stay in and ferment down 1010 and then pull them and dispose of them. I really have my hopes up on this one from the...