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Thanks Appleman , but I do not have any ways to do these test. I will just go with your first answer , and will not add any at bottling.

The wine is a Mustang Grape , which is a native grapeof Texas. I don't know what test you are referring to , but the starting acidity was at 0.8% , and it finished out at 0.10%The starting SG @ 1.090 , and finished SG @ .990

On 8/5 , I started my 6gal batch of wine , and added 6 campdens.On 11/20 , Transfered off the lees , and added 3 campdens, sorbate , and sweetened.On 1/20 , transfered again and added 2 campdens , and a pak of superclear.The wine has finally cleared , and ready to bottle , so should I add any...

Yes , I used pectic enzyme. I moved it into the house , and the temp should be around 70-72 deg. I will let it set for a week or so , and see if it will clear. Is there a set time to let it set on the Super Clear before bottling?

I have a 5galcarboy of Mustang Grape that has been stabilized and sweetened. It has been bulk aging at 68 deg. since 9/5/11.Last weekend on 12/2/11 , I added 3 crushed campden tablets , plus 1 pak of Super Clear to help in clearing.The wine is not clearing , and has a slight haze.Do I need to...

Thanks Peter I checked the SG last night and it is at 1.028 , and is still fermenting well. Sorry thatI haven't responded sooner , but I haven't been able to get onto the Forum from my home computer.

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I just checked the , and the SG is at .992 , and temp is at 72 deg. Yes , this is my 1st kit and a very new experience for me. In the past 4 years ,I have been making my wines from fresh fruit , and from Vintner's concentrates. I do plan on waiting for the next 10 days , for the next...

I did not check the Sg today , but will check it later this evening. Yes , that was the yeast that came with the kit. I have read in other parts of this forum , that some add half of the F-pak , and app.3-4lbs of sugar to increase the abv of these kits. Would you recommend this at this time ?

On 10/14 , I started an Island Mist , Blueberry Pinot Noir , and followed all directions. Starting SG was 1.047 , and temp varied from 72-75 deg during the primary fermentation , yeast was Red Star Premier Curvee. Last night after about 3 daysthe SG was at 1.008 , soI tranfered from the primary...

Rocky and Waldo , Thanks for your help.

Yes , I have always washed my fruit , plus the campden tabets are added at the start , and yeast 24 hrs later. Years ago my dad made wine from grapes and blackberries , and he never washed the grapes , and never used any yeast to start fermentation. He would start his fermentation in large...

I have been making wine from wild grapes and blackberries for over three years now. I usually pick thegrapes and de-stemand wash them before freezing, and on the blackberries I just wash them thoroughly , and put them in plastic bags before freezing. Most of the wine makers around hereare...

Most articles say to add 5 campden tablets every 3 months. It has not been bulk aging for the full 3 months , so how many campdem tablets shouldI add ?

I have a 5gal. batch of Loganberry that I stabilized on 1/30/11. At that time I also added 5ea crushed campden tablets , and sorbated before sweetening. I would like to bottle it this weekend , and would like to know if I shouild add any more campden tablets before bottling.

Thanks for your quick response. Just wanted to be sure about this procedure , because some articles say to add K-meta and degass , then wait a week before adding sorbate , and then sweeten right before bottling. Another question I have , is when do you test the acidity. Do you test the...

Need an opinion on this procedure: On <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:date Month="1" Day="22" Year="2011">1/22/11</st1:date> , I stabilized a 5gal. batch of Loganberry wine , by first racking from secondary ,then I added 5 crushed campdens ...

I have a 5gal batch of Mustang Grape thatI stabilized on 10/21/10 , and at that time , I added 5 crushed campdens tablets , 2 1/4tsp sorbate , and 14oz of wine conditioner to sweeten , plus I degassed . Yesterday on 11/21/10 , I racked off the sediment to clear , and decided not to add any...

Wade I reallly do appreciate your help with this issue . My last acid test was at .85% , and I know that is a little high. Do you think thatI should rack off the sediment , stabilize with K-meta , and then cold stabilize.