Recent content by cdevrard

Thanks guys. I've never had been able to stop a ferment with Sorbate, only keep one from restarting. Was just wondering if k-meta would do it. If I got an enthusiastic YES I thought I'd try it. Guess I'll just let it slug along until the end and back sweeten. No big deal was just getting...

Hey All, I've got a blueberry batch going on right now. It has been a real slow fermenter. 1 month as of tomorrow. From an initial SG of 1.088 it is down to 1.003. I like the sweetness of it at this point. Can I arrest further fermentation by sulfiting and adding my clearing agent at...

I second (or third) the Reduless. I have used it on two batches now. One plum and one apple. Used per instructions, racked off after 72 hours. Sulphur GONE! Good stuff

My bad. I didn't think Skeeter Pee had any fruit in it, but then is is a long time since I read that thread. And I have never made a straight up SP. I want to though. Totally understand your point . SP was first! To the OP, the tartness that you taste in your DB may abate over time. How long...

Very kind of you. Thanks! CE

Ah yes, rack it off the film, of course! Ok, so I've got some Pearson's Square homework to do, etc. Yes, I have read that oxidation and heat is where Madeira wine gets its characteristics. I guess I'll forgo the heat part Ok, rack it on to k-meta and get it into some carboys. This is...

Hey All, I made a batch of Welch's wine about a year ago. It wasn't very good and I just left it in a 3 gallon bucket (only about 2 gal worth of wine) so there was lots of air contact. Well, out of sight, out of mind. I dug it up today and was going to pitch it. I popped the top on the bucket...

Hey Jimmy, I currently have a blueberry-dragon blood variant going on right now, and did another straight blueberry batch a while back. The straight blueberry was GOOD. I used 2 lbs. fruit per gallon and got a really nice bb flavor. I'll probably step that up on the next batch to 3 lb per...

So I'm encouraged. After transferring to secondary a few days back, this batch continues to slowly percolate. And it isn't showing any signs of a slow down from the initial rate. SG is down to 1.012 this morning. Maybe it'll get there yet. I'm hoping it at least burns down to 1.005 or so...

Well we'll see what happens. I'm going to let it ride out. This morning I am at 1.020 SG. It is still bubbling albeit slowly. I'm going to transfer to a carboy today b/c I am starting to worry about O2 exposure. Hopefully it'll keep perkin' down.

Lol, literally just added this note to the batch notes: **NOTE 2-13-15 Acid was way too high on this batch adding to already hard to ferment blueberry, only add portions of lemon juice next time after checking PH of blueberries alone first.

Interesting thought. I am shooting for 5 gallons finished, the extra gallon seems to get used up topping up, etc. I only have the 6.5 gal primary fermenter so I'd have to drain a gallon off and replace it with water. Hmmmm. I'd really hate to do that without knowing what I'd get. maybe I could...

Deezil, no takers so far! I've never lowered PH before. Is there where you add calcium carbonate or some such? I just measured the PH again for giggles and came up with a 2.76. Thanks, CE

Sooooo much cat fur in my wine, no matter how careful I am :)

Hey All, I have read (after I started this batch!) that blueberry can be a tough ferment. In addition I am trying a "dragon blood" blueberry variant so it is pretty acidic to begin with. Anyhow, the ferment was petering out pretty quick in the beginning so I made a yeast starter (only for about...