Recent content by browndd1

I filtered the wine with a two stage fermtech filtration system prior to bottling. The strawberry-banana is in a 3 gallon carboy with airlock so I can let it age for another 3 months. The red wine was started from welchs grape juice and it is already bottled after filtering. My watermelon...

It has been filtered twice. Once after the bentonite did its thing for a week and now because I was planning on bottling it. It tastes pretty good but maybe a little sharp on the bite so this is why I added glycerine.

Will it not age properly in the bottle when corked?

I have a strawberry-Banana Wine that has been back sweetened, had glycerine added to it and filtered. The Wine is crystal clear. I started the fermentation around 9-15-22. Can I go ahead and bottle now and it age properly in time or will it age for the worse as opposed to aging in a glass...

I dont think it is a ph problem because I added 2.5 tsp per 5-6 gallons of must prior to fermenting. I will check it tomorrow when I get home.

I wouldn’t say sewer. Maybe vomit. Can I check the hydrogen sulfide levels and lower them if needed? I did add yeast nutrient in the must.

I just checked on my watermelon wine in secondary and it smells like urine somewhat. However, when you sample it with some sugar it appears drinkable. Any concerns if the watermelon sour’d during fermentation

Oops! I read the hydrometer wrong. The final sg was .996 which currently puts it at 13.65 potential ABV. I think I will let it go for another day.

I will take a pic of the hydrometer when I get home.

I started this fermentation with juices on 10-3 with an initial sh of 1.100. I installed a fish aquarium heater in it and set it to 75f. Day 5 the sg was 1.040 but my heater got unplugged. I plugged it back up and now 2 days later the sg is .940. Wow, that puts my abb at 21% if I did the math...

Anyone have a good link to purchase these and are they # 9?

Would they be ok for the primary 7-10 days or so?

I did not filter this watermelon wine but racked it today. It does taste a little like vinegar. I prematurely added the sodium metabisulfite and potassium sorbate last week and it has been setting with an airlock. Is this wine ruined or do I need to do or add something else?

I have attempted to make some watermelon wine . I started on 9-14 where I mashed up 6 seedless watermelons put them in a mesh bag in a 6 gallon bucket with wine tannin, pectic enzyme, yeast nutrient, sugar, acid blend and 6 campden tablets. I let the must set for 24 hours prior to adding the...