Recent content by anyjuan

Thanks Stickman, I had not hydrated the yeast, just dumped it in.. The good news is that a few hours ago I posted that I had a possible cure for my stuck wine, and I have been checking to see if I have any bubbles in the air lock. I'm happy to see the container with the pulp mixture is...

When I told the Lady at the wine artz store I dumped I kg of sugar for 2.5 liters of water she gasped and said the reason it's stuck is probably to much sugar . So I asked if I strained the pineapple pulp into another pail, and diluted the original container down to 1.080 ( like she said it...

I'm new to this forum, both of you say my acid level should be stronger .I know wine can turn to vinegar which is very acidic, so are you saying I should start with a very acidic water? I never did that before, but will give it a try if it may help. I'm going to ask the Lady at the wine art...

If I add tartaric acid would that not increase the amount of acid ? I'm at 5.5 now which is acidic ,btw 7 is the neutral point above 7 is alkaline ,and below 7 is acidic. I've dumped about 5 packages of yeast in by now. I have had no trouble in the past but this is my first attempt at "false...

The yeast is fresh from the wine making store and not expired. My room is nice and warm ,the ph is 5.5 ,which is the same as my house hold water. I didn't add nutrient . This is the same procedure I used last week ,the same pineapple must and yeast etc. I just added a package of fleichmans...

As I mentioned in my other post I made pineapple wine last week and decided to try what my book calls "false wine" . After straining out the wine I put the remaining pineapple must into another fermenter and added water with a high sugar content well dissolved .( one kg to 2.5 liters of water )...

Thanks .I see no bubbles in my air lock this morning so I'm straining it and pouring it into a carboy for a day or two with the stuff that clears the sediment ,don't know what its called but the wine supply store will. Then I'm going to add water and yeast to the old must and as my book says...

A few days ago I made pineapple wine from a very old and basic recipe. I only added water sugar, and yeast, and pineapple. that was 4 days ago. I just tested it and the hydrometer shows 1.020 ( way up at the top in the beer section) so I checked the alchol content , and its over 15% , my friend...