Recent content by Alphachef

Where are you getting the flavoring from? Like what source, natural fruits or what

I did some more reading and now I'm thinking I'm okay with the little extra head space, I'll post a pic just so you guys know where I'm at. Thanks!!

Thanks everyone, I got another question, I racked the wine yesterday because the SG was @ 1.0 I left the lees in the primary fermenter and put a air lock on the carboy. The problem I'm having is there is like 6-8" left in the carboy before its full, I was thinking I read somewhere that the...

I really want to do this, the recipe says yeast slurry and I ready that you can just make a yeast starter. But can I just sprinkle the yeast on Top like I did for my other wine? FYI this is only my second batch of anything lol

On a good note, the fermenting has really taken off and done good!

Okay, got it, so by nearly complete you mean what reading on the hydrometer? Once in the carboy, do i still take readings with the hydrometer? If so at what reading is it done fermenting. Once done fermenting in the carboy do I just cap and rack it every so often while it ages and clears or...

Thanks guys, More questions. If the fermentation is done in the bucket why use the air vent on the carboy? When you rack do you try and leave All the dead yeast in the bucket ? Thanks again. You guys are awesome

Hi Julie! Thanks for the input, and I'm very excited to be here I do have a hydrometer and it measured 15% after I added the sugar. I went ahead and added, tannins, yeast and nutrient. So i guess I'll just leave it to ferment until the hydrometer reads .9ish? Then rack into carboy? Then install...

So.... Bought 6 gallons of grape juice, no sugar added, put it in a bucket added sugar until I got to 14-15% potential alcohol. Threw in 5 campden tabs, it's sitting for 24hours. Planning on adding tannins by taste at this point? Then adding the wine yeast? I have yeast nutrient (DAP) should...