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I'm hoping one bottle will do the trick, a cheap bottle here will likely be about $10.00. I haven't been to the liquor store in a very long time, so that's what I'm figuring. Glad I didn't jump the gun and add the rose. Thanks everyone! Sent from my A3-A10 using Wine Making mobile app

What are your thoughts on doing that? Would the pale pink of the rose affect the gold colour of the Chardonnay a lot? I have a moscato, similar in colour, but it was back sweetened and the Chardonnay is dry and I didn't want to add the sorbate to it where it isn't being sweetened. I'd be afraid...

It sat for nine days after it was done. That probably isn't considered a long time, but I thought once it was finished fermenting, it was ok to go ahead and stabilize and degas?

Thanks for your input everyone. I may end up trying some sparkolloid. Superkleer usually does the trick, it worked great on the blueberry. I'm ok with waiting as well, just get curious when it doesn't act like the others have.

Has anyone else had this with Blueberry? I used a vacuum to degass and it took a very long time to be able to bring it up to 22 without overflowing with bubbles.

It's been almost a month since I added superkleer to my rhubarb, it cleared a little bit, but that was it. Looks like pink milk. I added enzyme in the beginning, and waiting before adding the kmeta. It was thoroughly degassed using a vacuum up to 22. I've read it takes a while to clear. What...

Thanks for the explanation bluedog (I like your avatar). I ended up adding a bit of both, energizer and nutrient, it fermented a bit better, it's now at 1044 and I added one more teaspoon of nutrient today. I don't want it to get stressed or stuck.

I don't have Fermaid-K where I am, but I do have nutrient and energizer, is this the same thing?

Hi all, I started my kit Sunday, Sept 29, SG 1078. It seems to be taking forever to ferment. Today, Oct 3 it is only down to 1072, but it is fizzing like a sun of a gun. I have it in the primary with lid on loose. I have stirred it up hoping to get it going a little better, temp is between 74F...

Just got an email from Bryan at Milwaukee and he's sending me a replacement probe!! Now that is service!!

I sent an email to milwaukee, just waiting to hear back. I have a must that will need adjusting prior to fermentation and really don't know what to do to proceed.

I'm trying to calibrate my ph meter which I just got last Xmas and have only used a couple of times. It has been stored in bottled water, per directions, and I've changed it up to keep it fresh. I put new batteries in as I thought that might be the problem. I press and hold the on/off button...

Has anyone else had the problem of their water pan filling up with juice from the fruit? I've only used mine for the second time today, steaming frozen rhubarb. I checked to be sure my water wasn't boiling dry and the pan was full! Almost to the point of overflowing. I had filled to about an...

Thank you all for your replies. I didn't do any adjustments prior to pitching the yeast, only because I had to take my daugther to the doctor and ended up spending 3 nights in hospital. Needless to say, I didn't have time to test TA or do adjustments. I pitched the yeast, put the jugs in an...

So I've finally decided to try mead for the first time. I'm only making two one gallon batches. The only honey I could get locally is the pasteurized kind from the grocery store. I think this is frowned upon, but it's all I could get. Will it really be horrible? I based my recipes on the...

I only use the little 3/4" circle labels by avery, I use avery's site to design the label, I usually just put a clipart of the type of wine (ex: Raspberry), the font goes over the clipart, there's room for the name and the date. I use the date format just in numbers 2/11 is February 2011. I...

We tend to make lower alcohol, cooler type wines and we bottle in the clear beer bottles alot. It's quite convenient when we're going somewhere, we've also used grolsch swing top bottles.

Thanks very much for your reply. I was wondering about the addition of more sorbate. I'll let it do it's thing, wait until it's clear before sorbating and sweetening again.

What could all the bubbles be from? I've degassed and degassed with a vacuum, that shouldn't be it. Where I already used kmeta, I didn't think it could be MLF. Any ideas?

It's a 3 gal batch and 1 tsp of sorbate, per pkg directions.