Recent content by agdodge4x4

I went ahead and got it all bottled, just as you said, I had some left over, not enough to bottle. I drank a glass or two...or three? I dunno, and put the rest in a bottle to nurse the rest of the week. With 26 bottles, I can drink it as it ages. Its pretty tasty, although a bit stiff in the...

Thats essentially what we did. I started one day with 1015. Didn't say anything, she said it needed more sugar. The next time, I did a little more. When I finally got at one she liked, I measured it.

This is a wild grape wine. Its VERY acidic. However, my 1000 number was a guess and an assumption for the sake of making the calculation. Usually, my wines are in the 990-995 range. Im going to measure of course. I don't like my wine this sweet either, but my wife does. I can tolerate...

Having a little brain fart here. I have 5 gallons of wine that is ready for back sweetening. Let's assume it's at 1000 and let's assume I want it to be at 1035. Using winecalc, I get 1878 Grams of sugar. But, is that actually correct? It seems like the last time I did this, I ended up...

OK. Ill give it a go. Thanks for the help!

I am trying to make fig wine. The figs were fresh frozen, they are several months old. I thawed them, mashed them in the primary, added some sugar water. I put two campden tabs in, and sterilized everything. I waited 12 hours, then put in pectic enzyme and waited 24 hours. Now, its time to...

Im using tablets. KMS tablets. Either way, I added two, and dissolved them. After retesting the must, the value went to 4ppm. How is that even possible? There has to be a better way to check free SO2 than these silly accuvin quick tests. They were recommended for red wines, but I can't see...

Nope, that I follow. Now, why am I only adding TWO tablets to get to 50ppm, when I originally added 5 tablets which would be the equivalent of 82.5 ppm.....

OK..uhm....that makes no sense whatsoever to me. Im sorry. Im using KMS so I assume thats the 550mg variety. Im currently at 18. How do you figure 2 tablets gets me to 45ppm?? What is the range im aiming for?

I have 5 gallons of mustang grape wine going now, ive racked it once, and now its settling out for a second time. I want to rack again and stabilize. I ordered an Accuvin test so I could see if my sulfite levels were OK. Before and after the test, I couldnt register any change in...

I was worried about it making it taste funny. Sodium in my diet is not a concern. Thought I ready KMS was better for wine for some other reason.

Cool. I know my dosage is low but that's because I have more wine than I thought.

So I just realized that last week I added 5 tablets to my 7 gallons of wine pre-fermentation. I just realized that the campden tablets I have and used are SODIUM metabisulfite....I assumed they were simply 'regular' ones which are potassium. Have I wrecked my wine??

Yes, I started at 1090 and plan on fermenting to dry, then backsweetening. If its like any other wild grapes I have messed with, a lot of that acid will precipitate out after fermentation. 1090 is a suitable SG for this wine, isn't it?

Saramc, won't my hydrometer tell me the same thing?