Recent content by Bovillia

Alright, the results are in from the people who got the bottles. It tastes wonderful, and is much like a Zinfandel.

I read somewhere in a book...or on here...or both, who knows, that tap water is fine because the yeast you buy is made to working it and the nutrients in the yeast are there to make sure its ok, no matter what kind of water you put it in. Just my $.02

Thanks for the advise

Well the clearing agent has been added unfortunately at the advice of my wine shop, but the SG was, and held at, 1.010 for 1 day before i added.

So, to be clear, here in Michigan the temp is about 20* average in the winter. If i set my secondary outside to clear, will it be effective in clearing or will the cold at that temp be detrimental to the wine?

No problem Julie, I am fine with just leaving it all for its intended use, but the Ole Lady wants to bottle some of it and give it to a friend, that's where the question lies, if i do bottle tomorrow, whats the worst that can happen, and will it develop into a 'better wine' with it being bottled...

I am so sorry for your loss.

No they didn't at first, I was afraid i had killed my yeast by putting it in too hot of water because i didn't have a thermometer, so the extra yeast was my idea as an insurance policy.

Thankyoufor your replies. It is the only shop around, so I don't have the option for not going back, and the pries are decent. As far as adding yeast no, the closest he got was suggesting to add a bit more sugar to 'get more alcohol' but i didn't. I did add the clearing agent 12 hours ago...

Interesting. How do you plan on degassing? Mixer...vacuum...shaking??

Good evening fellow makers; I am looking to bottle, in 12 oz glass beer bottles with a cap, part of a batch of apple/cranberry wine from concentrate. A little background; I started on Monday morning with 6 cans of Old Orchard Apple concentrate, and 3 of the same in cranberry. I added 3...