Yep I pulled all the corks and remixed and now it's good across the whole batch.
Yes 1/4 tsp per 23l is what it says on my package of kmeta but how would you divide that for a single gallon batch?
How much sulphite should be added per gallon before bottling? I keep reading different numbers and bottled a batch of red and some bottles turned amber and rear of sulphite and others are still red and okay.
I do not know a single person who measures their glass storage in "bottles" lol.
I have a selection of 6 gal all the way down to 1/2 gal and some empty wine bottles but dealing with 1 gal batches makes it challenging some days. That's all. I have never had to dilute in the past because I was...
On a seperate note, with my other 1 gal batch it's done fermenting and time to rack but worry about air space. If I top it up, I'll dilute my alcohol level. How might I calculate how much I'll affect it if I top off with some water when the SG is already below 0 or can I?
I wouldn't be worried normally but it is starting to compact in layers and get dense. My only concern is off flavors being introduced. I've never dealt with this much sediment so quickly but I blame the raspberries and despite being in a fine mesh bag, I still got a lot of "pulp" see attached...
I checked the SG of this stuff again and it's made its way from 1.004 down to 1.002 in the last 4 days. The sediment building up is quite thick and I don't want to get any off flavors from leaving it on the lees to long. Do you think I should rack it or wait the 2 weeks you suggested still? In...
Found out these are 950s and the company I ordered from royally screwed up.
I've never once ever found any sort of documentation or information that supports your statement of them being designed for a pneumatic corker. Everywhere including the manufacturer states floor corker are to be used...
Lol those are #9s and while they say the cork is good for 10 years, it's actually not. It's amazing how insanely misinformed these distributors are. Blows my mind.