Search results

so "snapping the top on the primary is not required? I can actually just leave it laying loosely on top? I stir and punch once a day. Is that enough O2 introduction for fermenting?

Buying sugar for batch #2. The first batch is 1 1/2 weeks into sitting in carboy with airlock. I tasted it during the transfer and I think I now know what "dry" wine is. Not very sweet and the alcohol taste is a bit overwhelming....but I am just beginning to even drink wine so maybe that is...

got stoppers in...6.5 is definitely too big for a regular 2 liter, but my pocket knife helped with the fit.

thx guys...got'em ordered and on the way

what size stopper fits in a 2 liter bottle? I want to add a airlock to a 2 liter bottle but can't find the right stopper.

One other thing, I have tasted store-bought muscadine wine and it is just a little too sweet for my taste. Is there something I can do at this point that will help cut down on this in my own wine? I really like sour/bitter flavors so if I could error on this side of taste a little, or at least...

hmmm...thx guys. i see I have made some minor mistakes up to this point just from some of yall's comments. I am going to wait 5 full days which will be tomorrow morning, then I am going to throw the grapes away and transfer to the glass and airlock. How bad have I hurt the wine because...

I am not sure what kind of muscadines I am using. Just some that grow in the yard. They are a little bigger than those "shooter" marbles we played with as kids and they get a dark purple, close to black when they fully ripe. Another question: When I put the yeast in, the S.G. was 1.090. I...

so...I am pretty sure I should have about a mason jar of extra when I get ready to move to the carboy. Do I just put in a jar and use it to top off every 3 weeks or so?

The airlock goes on the secondary glass jug, not the primary plastic bucket right? The reason I ask is the primary was part of a kit and there is a hole with a rubber seal around it in the top that comes with the bucket. Right now I am in the 5-7 day process of letting the yeast do its magic...

Ok got my first batch underway...just added the yeast when a question popped up Once (or twice daily) I am to squeeze mash and check S.G. Am I also to scoop out the stuff that will form on top of the must from the yeast reaction??

Oak Grove...Northeast of Monroe

thx alot james, this covers most of what I was not clear about before i start my first batch.

double post, sorry

One more, when do I add yeast nutrient? Before the first 12 hour period when I add the Campden tablet (right after I make the must) or after this 12 hour period when I add the pectic enzyme and calcium carbonate then wait another 12 hours to measure and add yeast?

All these questions are focused on a 1 gallon recipe: 1) When adding the crushed Campden tablet after I have poured the sugar water over the crushed grapes, do I need to dissolve the tablet in water, then add it? 2) I am also adding a yeast nutrient at this time, do I need to dissolve this...

Oak Grove, East of Monroe.... thx for the welcomes guys. Yeah, the first thing that struck me when I decided to get into this hobby was the amount of information out there and how it seems that for every "must do", there is a rebuttal for it. Really hard to weed, fact from fiction at...

so no strips, get the meter....what is the best meter for the buck?

ok, so there are two types of acid measurements that need to be taken? TA and Ph? When do I do each? I bought a TA kit but I don't have a Ph testing kit. Surely I can find one in this country town somewhere...

Getting ready to make my first batch of wine...muscadine style. I have been reading articles and forum posts from all over the web for the last 3 months til I am blue in the face. I got a few more supplies to come in then I will be ready to get started. I will using the Jack Keller recipe and...