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  1. Val-the-Brew-Gal

    Will pectin haze settle out

    I have not tried cold crashing...I might give that a go just to be safe. I added more pectic enzyme yesterday and today the white wispy stuff is gone and it looks much better so that's good! I will wait a couple days then maybe filter one more time before bottling.
  2. Val-the-Brew-Gal

    Will pectin haze settle out

    I went ahead and filtered the wine. It actually went through without clogging the filter pad. It turned out nicely cleared...or so I thought. It looks good from a distance but when I shine a light through, the wisps are starting to form again 🥺. I guess I'll hit it with more enzyme. I've...
  3. Val-the-Brew-Gal

    Will pectin haze settle out

    I made a peach-apricot wine and I knew I should add extra pectic enzyme but then forgot to do it. I racked, treated and added SuperKleer and that's when I realized my mistake... the wine would not clear. I stirred in more pectic enzyme at that point and have it's been 3 weeks since that. The...
  4. Val-the-Brew-Gal

    Skeeter Lime Ferment is taking forever

    I use a "recipe" for a yeast slurry that I found online. It starts with hydrating your yeast for 20 minutes. Then add 1/4 cup of must, 1 tsp of sugar and a pinch of yeast nutrient to the rehydrated yeast. When this is about doubled in size do the same thing again. When it is once again about...
  5. Val-the-Brew-Gal

    Skeeter Lime Ferment is taking forever

    Hi! The batch that this thread referred to never fermented below 1.008 but since I back sweeten to 1.010-1.012 anyway it worked out fine, just not as much ABV. My batches since have been fine but I've definitely been more strict with how I make my yeast slurry. I add all the lime juice up front...
  6. Val-the-Brew-Gal

    Skeeter Lime Ferment is taking forever

    Hi! Sorry for the delay in replying, I haven't checked my account in a bit. I've never made a batch from real limes, I always use juice. How is it proceeding? The batch I made that this thread is referring to only fermented to about 1.008 but I usually back sweeten to 1.010 so it ended up...
  7. Val-the-Brew-Gal

    Grapevine leaves with dying areas

    Yeah, they did so awesome with the rocks last year so I hadn't consider how detrimental it would be with temps above 100° for an extended period. We've never dealt with temps like this before! Anyway, thank you for your observations and tips!
  8. Val-the-Brew-Gal

    Grapevine leaves with dying areas

    I had just watered them and my soil isn't great so it just hadn't sunk in yet. I was worried that with the 110° temp, they would need lots of water but I will definitely take your advice. Thank you!
  9. Val-the-Brew-Gal

    Grapevine leaves with dying areas

    I am growing just a few grapevines in my yard. A couple of my vines were growing nicely this early summer with huge beautiful leaves. Within the last 5 days or so, the leaves are starting to thicken, curl and get dead, dried up areas. We are having an unprecedented heatwave right now... multiple...
  10. Val-the-Brew-Gal

    Sulfur smell after bottling

    I recently made a strawberry guava Dragon Blood. After fermentation, I racked multiple times with my AIO and added potassium metabisulfite and potassium sorbate then backsweetened and finished with SuperKleer. It cleared beautifully and I bottled it probably a 5-7 days ago. I opened a bottle...
  11. Val-the-Brew-Gal

    Broken carboy

    You guys are awesome and hilarious! Thanks for all the laughs!
  12. Val-the-Brew-Gal

    Broken carboy

    Pretty sure I would have cried 😥 😅
  13. Val-the-Brew-Gal

    Broken carboy

    So my husband knocked some bottles off a table and broke one of my empty carboys that was sitting below them. Can anyone give me some tips on how to hide a body? ;):p
  14. Val-the-Brew-Gal

    Pectin haze?

    Thanks for all the replies and suggestions! I added a dose of pectic enzyme, waited a day and then re-treated it with SuperKleer. It's clearing beautifully now 😊😊😊
  15. Val-the-Brew-Gal

    Pectin haze?

    Thanks, I'll give it a go! 😊
  16. Val-the-Brew-Gal

    Pectin haze?

    Thanks for the ideas but I racked the wine at least 5 times with my All In One and I've used SuperKleer easily 50 times in the past so I'm almost positive that I didn't reverse the order. Normally I would be more patient and give it time but I'm making this for a friend's party the first week of...
  17. Val-the-Brew-Gal

    Pectin haze?

    The thermostat in my wine room is set at 72° and another wine treated with SuperKleer at the same time (different fruit mix though) cleared within a week.
  18. Val-the-Brew-Gal

    Pectin haze?

    I made a Dragon Blood variety with grapes as my fruit. I followed the recipe, adding pectic enzyme as suggested. The wine fermented, I racked it multiple times with my AIO, treated, backsweetened and added SuperKleer. A week later, the wine has only dropped a small amount of sediment and it is...
  19. Val-the-Brew-Gal

    H2S sulfur smell

    I made a plum and berry DB that I started about 10 days ago. I've been following the standard steps that I've done a hundred times before. I checked it yesterday and everything was fine but I knew that that it would probably be done fermenting within a day or two. So I went to take a hydrometer...
  20. Val-the-Brew-Gal

    Bench testing before noon

    Oh, so I was just assuring maximum taste and quality? I meant to do that then 🤣🤣🤣
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