Recent content by billmik

I Emailed Liquor Quik about this. See below for their reply. (Mine didn't freeze though, Maybe in Mail?) Hope this helps others! Bill, The kieselsol looks like it has been partially frozen. It will crystalize below 0 C. You can try and dissolving it in warm water before using. If it dissolves...

Ok I bought 2 more super kleer in case... Does it help to keep the unused packets in the fridge?

as i mix it with my fingers it seems to liquify more, like trying to desolve the crystals, but it stays milky white

I have 3 Super-Kleer in dark basement always 65 deg, that has turned white on the Kieselsol side. Looks like sugar in water now. This happened a few months after i bought it. Is it still good to use? Anyone run into this? Attached a Photo...

Ive been using 8 Camden Tablets (which say are Sodium M) per 2 liters Is this strong enough. I also have Sodium M in powered form and was wondering how much per 2 liters?

what is the correct amount of campden tables to 2 liters of water for a good no rinse sanitizing soulution? how about tsp of Sodium Metabisulphite to 2 liters also? thanks:slp

Hi I new to making wine and need some advise on what and when to use some chemicals. I normally use superkleer kc finings after fermentation stops and i siphon it into a new carboy. Should i use potassium sorbate or campden tablets? and when? Using frozen grape concentrate and ec1118 yeast

Yeast I didnt have a hydrometer when i made the must. I used lavin ec-1118 yeast and 10 cans of 100% grape juice red. @ 70 deg

hydrometer Ok hydrometer reading is 1.044 does this mean fermenting is done? I started the must with 5lbs of sugar in 5 gal carboy.

Newbie Here. Making 1st batch and im 1 week in and all foam is gone from the top. Is this normal?? Airlock is bouncing up and down so i can see fermentation is still taking place. Making red wine so its dark and cant see bubbles