Recent content by Dmaley

You and salcoco were right on. Thanks for the advice! Rechecked gravity and it was down from 1.010 to 1.002 so it was doing its thing without looking like it. I pushed it back up to 1.010, stirred it in well and it's off again. Thanks, again!

Forgive me for high jacking this thread but I have a noob question... I have a stalled ferment of a fruit wine I need some help with. My intent was to step feed up to about 17 - 18%. I started with 1.095 and it feremted down to 1.00. I added 1.5 lb of table sugar (in a 6.5 gallon batch) to...

It's not got a bad flavor. Still very yeasty and still just a tad sweet for my liking but not too bad. I know the tartness will need some sugar to tame it down a bit anyway, if fermented till dry. My last starter I added, which was about 10 days ago, I rehydrate the yeast with go ferm then...

OK, thanks for the info. I'll keep this in mind next time.

I see, thanks for the tip. That may have been part of my problem. I started at 1.118. It's finally down to about 1.015 now but I have to restart it twice. Temp is about 75 F.

Thanks for the tips!

Thank you Sailor 323! The link was very helpful.

I have read these posts but I am still unclear about when each of the Nutrient and Energizer should be added. I have been using the Go Ferm yeast Re-hydration nutrient when I re-hydrate the yeast at 1.25 * the amount of yeast used to start. Do I need to add any more as the yeast mulitply or...

I am just finishing up a primary fermentation on a cranberry wine, from 100% juice, and it went poorly. It took 2 months to go from 1.118 to 1.050, as of last week. It stopped once and I bumped up the pH and added a starter to get it going again. It may be near 1.0 at this point. I get a...

Greetings, Tom. Noob question... Why no higher than 1.085 OG?

Thanks for the tip Raptor. I'll keep trying on the refractometer. Interseting articles. Seems that I may have salt crystals precipitating out for some time.

Thanks for the info! I did not know that about refractometers. I got the Refractometer for Christmas from someone equally as clueless as I (in wine making) and I have no idea how to use it. I read the directions and tested with distilled water and I see the blue/white transition at 0...

Hydrometer. I have a refractometer but other than measuring the SG of water I don't know how to use it. I tried to use it to measure the OG of this cranberry must but it showed no blue line anywhere on the meter. 🤔. I figure I'm doing somthing wrong.

If I may ask, why is Potassium carbonate better than Calcium Carbonate? I don't have a clue so that's why I'm asking. I am working on a stubborn Cranberry wine (5 gallon) made from 100% juice with a OG of 1.118 (white granulated sugar added). After the slow-ish fermentation stopped at about...

Thank you for the welcome and thank you for the terminology lesson! I'll take it all! I learned that it was called an Apple Cysor from internet reading but I had not heard the term Melomel yet. Interesting... Thank you!