Recent content by Busch

I'm sorry, I had just done a search for wording similar to my problem & didn't notice the topic. I did let it go until end of fermentation & then added the K-Sorbate. I just thought I didn't add enough because it was still fizzy

Thank you for the education! I think after reading your comment & a link suggested by Raptor99, I think it is oxidized. It is sort of brown looking, not red anymore. I posted my notes on what I did in this thread. Sooo, next batch after pitching should I put the airlock back on carboy until...

Thank you for this guide. I think it might be oxidation like was in the link & also Rice Guys reply

K.. let me see if I can describe this well enough from my notes: Started with 1 G wide mouth jar w/airlock - all equipment sanitized & dried 64 oz Cran-Pomegranate 32 oz Mango Juice 32 oz Concord Grape juice 16 oz Cran-Raspberry Juice 1 c sugar Dissolved 1/2 tsp yeast on 2/26/22 & was at 18 SG...

I didn't get it from Amazon, but this is it: PH Tester

Can a bad-tasting wine be saved??? This is my 3rd juice concentrate batch and the only difference between the last batch that was good was I added 1 cup of sugar before fermentation and soaked about 3 oz of wood chips for a couple of days. The 1st tasking was odd.. hitting the palate you could...

Thank for the comment. I did as you mentioned & purchased distilled H2O and boiled it, but unfortunately, I could not calibrate it. I think the buffers were bad so I am ordering another set to try again. Is calibrating really that precise meaning do you have to dilute in 250ml or can be...

Thank you. So I ran into another little snafu maybe someone can help with. I have a ph tester and hadn't used it before & didn't realize I need deionized water to calibrate it. I cannot seem to find this anywhere but amazon for either a ridiculous price or a whole gallon, when I only need...

What acid level should it be at? Is there a chart for these things? I'm in batch 3 now and same thing.. kinda flat tasting

I'm curious if anyone has used oak in juice concentrate wines?? I have been dabbling with making wine but with just juice concentrates but I don't really like the 'juiciness' of the wine and wondered if adding oak to the juice might tone down the juice flavor. Also, does anyone have a way to...

I too have just completed my 2nd batch of juice concentrate wine and it came out with a flat taste. Any way to improve this before bottling? I let the fermentation go a week or so then added sodium carbonate for 24 hrs, then transferred to carboy & let off-gas for another week. Palatable wine...

Great way to explain the smell!! Actually, I have not started yet with my blackberry wine. Honestly, I kind of don't know where to start using actual fruit and having a hard time finding a simple recipe for a couple of gallons of wine.

Hello - I just bought some fresh blackberries at the store and froze them till I was ready to try fresh fruit wine (been playing with juice concentrates till I get more learned). I planned on making only a couple gallons of wine out of it, but don't want to ruin it either so I wondered if you...

Thank you for your response! It was very insightful!

Going back to this topic, are there any hard plastic carboys like this that anyone would recommend. Glass carboys expensive to find and ship to Prescott, AZ.