Recent content by Blackhawksfan98

Ok, thanks. Thats good to hear. How much is to much?

My kit I got states very clearly that if you have tannin in the wine the SO2 test could read higher than actual. With that being said, I used it and got a result of 50ppm. Which I believe is high. The recipe I'm using is for 3 gallons. I added three crushed campden tablets up front. When...

Ok, Thanks for all the advise. Sounds like, other than the corks, that I've been following good standards. I'll give it some more time, and pay paticular attention the the batch currently running. Again thank you all for the ideas and help.

The wine is young, and I don't know anyone personnaly where I can take a bottle to. The bottles were purchased for bottling that batch. I know I have a so2/co2 issue. Should I pop the cork on all the bottles and redegas them? Do a SO2 check and add campden tablets if neccesary? Rebottle...

I've been pretty consistant in sanitizing even the pot I boiled water in and the measurement items for ingrediants like teaspoons. I also clean everything with one step, then rinse and the sanitize everything in idophor. My mix of Idophor errors to the heavy side just incase. My primary was...

I have only opened one bottle. No I did not do anything with the corks. Straight out of the sealed bag.

Ok sorry for the delay. I had to get all the info requested in order. I have been drinking the dryer red wines for 4 years, but by no means do I consider myself an expert. I'm used to the wine taste followed by the dryness. What I'm experiencing now is not the same and its right when you put...

Ok, I'm new at wine making. I've tried three batches.... And just tried the third and can say I have three failures. All with the same problem. Vinegar flavor. The first two batches and used only Idophor as a sanitizer. I'd fill half the carboy/primary fermenter and shake it up for...

Thank you all for the help. Do I need to degass prior to clearing?

A soda feeling would be a good to way to describe the problem. Whats the best way to degas wine? I stirred the wine after adding the stabilizer and campden tablets. IS that sufficient? This was post taste testing.

Ok, I've completly must of missread the first reading. I can believe it was 1.105. Sorry for the confusion.

I started with a specific gravity reading of 1.015, after fermentation its at .995. I corrected for temp to get these numbers. If I understand this correctly this would mean I ended up with an alcohol content of 20% and that just doen't sound right. Is it?

I've made a couple of batches of wine and continue to get taste/issue. I am most definitly new to wine making. I have a pinot noir from a kit I bought and a strawberry wine that was made from real fruit. Both exhibit something I can't put my finger on. The Pinot Noir kind of tingles the...