Search results

hi duster, yes i did boil it for at least 5 minutes. I am still such a noob that I didnt really understand the whole degassing thing and I didnt do it enough. I followed the easy peasy recipe and today was my 1 week after racking into secondary. it wasnt clearing so I was a tad worried. I...

Hey guys, question for you. I racked over and it has been a week since i first racked. apparently I didnt degas enough because i tasted some and it was extremely fizzy so I am a degassing machine tonight. my question now... when I tasted the wine I smelled it and it has a yeasty smell to...

well.....the penny trick worked....it is H2S. the wine by itself is nasty but stirring it up in pennies seemed to do the trick. I'll try the mesh copper and hope it works. the wine actually had a good taste to it so it is worth saving. thanks for the help robie Ed

thanks robie, when i get home i will try your penny fix and see what happens. hopefully it is not h2s and it will clear up. just to clarify, it isnt a rotten smell, it is more of a sulphur / rotten egg smell. when racking to secondary i got a taste and it tasted like rotten pineapples...

hi everyone thank you for all the responses. the room where i have been fermenting everything stays at a steady 74 degrees. my house has some very good temp control. I use campden tabs in place of the kmeta, same thing. i will try the splashing around and if it doesnt work the penny...

Hey guys, need some help. I have made roughly 6-7 batches of wine so far, skeeter pee, blueberry from fresh fruit, blackberry from fresh fruit, island mist kit, and so far haven't had one smell like this sulphur type of smell. when siphoning I got a taste and it tasted like rotten pineapples...

How do you add the bananas? I have some threads in which they were added...do you just slice them up and add before fermentation? Also, how much to add vs the peach qty?

I just picked a bunch of peaches yesterday afternoon, enough to fill a 5 gallon bucket. Tonight I will destone, quarter, and freeze these bad boys. I'll find out my total weight then. From what I have read 5-6 #'s per gallon is the amount I am shooting for, correct? I have also read some...

I am still a beginner here myself but you can try to add more nutrient and energizer to get that fermentation moving. Just a thought.......

I'm a happy camper :) checked everything this morning and the blueberry was fermenting along nicely. I'll check SG tonight and stir it up good.

ok, to my surprise my recipe didnt call for nutrient.....I added 2 tsp of nutrient and 1/2 tsp energizer when I got home. Here is the recipe that I found, keep in mind I doubled it: 3 lb Blueberries 1/2 pt Red grape conc (for later) 1 gallon of water 1 3/4 lb sugar 1 1/2 tsp Acid Blend 1/2...

yes, I added yeast nutrient and I think energizer. not having the recipe here with me I dont remember how much. I believe the recipe called for 1/2tsp per gallon so I doubled it. I am not 100% sure though so when I get home i'll take a look at the recipe. also, I'll check the must and see...

The SG before I added the yeast was 1.08. I'll check the SG again tonight when I get home and stir it up. I used 1 campden tablet per gallon, so for this recipe I used 2, and I used 6 #'s of blueberries (fresh, frozen, and thawed). also, for these batches that I have started, I should not...

thank you for the quick response! would there be a problem if I used a different type of yeast, if I added to it?

I want to say Hello to everyone first off! This is my first post :) I am a noob winemaker but feel so much more experienced just from reading through so many posts and trying to soak up as much knowledge as I can. Here is my main question.......I started the (6gallons) Easy Peasy...