Recent content by Dannit

Hi all, I'm interested to know whether yeast consume electrolytes like sodium, potassium and magnesium. The reason I ask is that I am going to ferment the coconut water from a bunch of coconuts I harvested here in Ft Myers, FL. I like the idea of having coconut water on hand to replenish my...

Well the Reduless should arrive tomorrow. Is there any problem with applying it while the wine is still at 28 degreesF?

Thanks again for the replies and advice. I'll look into Reduless. Wasn't planning on distilling anything, but now that you mention it, I imagine a concentrated version of this berry wine would taste excellent! I once had access to a $80,000 rotary vaporizer for a job--I bet that would do it...

Well I'm glad I racked it off the lees. They smelled pretty foul (rotten egg with a tinge of burnt popcorn) I splash racked, stirred lots and added 50ppm k meta before putting in fridge. I think the smell is still there though. I also ended up with too much of the sediment in the new carboy...

Oh and yes, it is September 3 here. Seems the "6" in the gravity reading threw off my date.

Thanks for these replies! I like the possibilities of both approaches (wait it out vs. cold-and-chemical stabilizing) but, in the interest of time and not wanting to deal with the possibility of more rotten egg, I'm going ahead with the cold-and-chemical stabilizing. I usually leave Utah for...

..................... Thanks for the reply and advice. Though I asked many questions, I really was driving at only one issue, which was the advisability of cold and chemical stabilizing at this point, without filtration. And you answered that question, thank you. But see below where I have...

Hi all, I made over 6 gallons of wild berry wine, which fermented quick all the way until 1.006 SG and now--although it keeps fermenting and bubbling plenty--the sugar level does not change. Day after day it stays the same (or perhaps there is no sugar left but the hydrometer sits at 1.006 for...

On the label of Fermaid K, for example, it says to add a specified amount at 1/3 sugar depletion. Since some of my fermentations following this protocol have ended sluggishly, with rotten egg, I wonder about this. Say I have a high gravity wine that should ferment to 13%ABV. Then contrast...

It sounds like that would be lysozyme and/or filtration.

Whew, I'm glad I mentioned the sorbate then! I had read about the geranium thing, but something else I read gave me the impression that, as long as MLF has completed, it wouldn't be an issue. But anyway, even if that were the case, since I won't be 100% sure the MLF completed, it wouldn't make...

I don't have any tests for malic acid, just watching bubbles, stirring twice weekly, and noticing the airlock is starting to show less and less pressure. Over the last few days it seems to be winding down. I checked and the pH has indeed risen by about .2 since the beginning of MLF. Is it...

Hadn't heard of that one. I was wondering if someone would try to come up with a fruit starting with "Q", lol

Hi, can someone tell me if this protocol is good? After fermenting red wine to 13-14%ABV followed by 6 weeks malolactic fermentation, it is now time to add sulfites and move on to the next stage. The easiest thing for me to do at the moment would be to simply add sulfites and put the wine in...

Last time, I did the following: Simmered on the stove: 4 bananas and peels 5 limes and zest 4 thumb-sized pieces of ginger 11 bags of green tea 6 cups cane sugar Added 1/2 gal mango juice and enough water to bring to 3 gal. The pH was kind of high so I added a small amount of citric acid to...