Recent content by cecilias9

I just started 3 batches of muscadine wine. I have added the 1/4 teaspoon of sodium metabisulfite to the must, then next day the pectic enzyme, the yeast nutrient and calcium carbonate. After letting is sit 24 hours I was bringing up the SG by adding sugar water. It was getting late, so I didn't...

Mold on my must I just started 3 batches of muscadine wine. I have added the 1/4 teaspoon of sodium metabisulfite to the must, then next day the pectic enzyme, the yeast nutrient and calcium carbonate. After letting is sit 24 hours I was bringing up the SG by adding sugar water. It was...

Ok, Waldo, I want your recipe... but what kinds of pears was it made from? Cecilia

Thank you all for your advice. I have decided not to use the bentonite... I don't care if we have to bulk age it for a year to clear I am concerned about the acid being too high, but again, if we age it for a long time and try to cold stabilize next fall, I think it will be fine.

thank you so much!

I am a little confused here: This is what I read on ECKraus: How Is Bentonite Used? Bentonite is relatively easy to use. You start out by mixing it with water into a slurry. The slurry will have the consistency of a thin, watery cement mix. A dose of the slurry mix is then stirred into...

So, it is ready to transfer to carboy, but not cold stabilize? Should I add the bentonite before transferring to carboy? THanks! Cecilia

Wade and Waldo, I may be in luck! It is supposed to be getting cold here for the next few days: below freezing the next five nights 30, 29, 25, 16, 16 and the highs forecast at tomorrow 49, then 52, then 37, then 35, so should I just put primary fermenters outside and leave it for a couple of...

Hello again. I started two batches of muscadine wine, and I ran out of one of the solutions for the acid test kit, so I only added about a 1/4 tsp of calcium carbonate to my must. I finally got the solution I needed and did an acit test today. One batch is 1.0% and the other is 1.2%. Now I know...

Thank you, Waldo, I always like very specific instructions! Can't get any better than that! Have a great day!

Thanks for all your great advice!

Thanks everyone for the advice. I shall freeze the pears first. In doing so, I suppose they will be mushy when thawed and not need crushing, just steaming. Correct me if I am wrong...

Our pear trees are loaded down this year, so I thought I would try some pear wine. My first question is: Do I freeze the pears, or just steam them straight from washing? How small do they need to be chopped, and do I have to make sure there are no seeds in them when I steam them (I ask that...

o.k. I will see what I can do

Yay! Thank you. - Now I watch my SG readings and when it is .099 for several days I rack and degas and stabilize - which should be in about a month? Is that right? I am following my wine journal from last year. It has all of Waldo's instructions Couldn't have done it without him! Thanks, Waldo.