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I made the same mistake. You’re going to have to clear again. I made a batch, superkleered, and then back sweetend. Had to superkleer again
I think I’d get it to 1.004 and then see if it needs acid.
Stabilize, and backsweeten to about 1.004 to 1.008. It will make a big difference.
I would stabilize using potassium sorbate and kmeta then use sugar to back sweeten. Some of the other “sweeteners” leave an off taste
Send a pm to @vacuumpumpman he will get back to you pretty quick
Yes the allinonewinepump does.
Depends on weather there’s sausage in the gravy.
Got to agree, mine is now under cork and is very good now. I suspect that in 6 to 8 months it’s going to be fantastic.
Yes, last batch I Back sweetened to 1.006 I think.
I find the longer I make wine the less sweet I like it.
I make my elderberry from concentrate I get here: www.homewinery.com , it says makes a 5 gallon batch but I make it at 4.5 gallons for a little...
Is that a Facebook group?
My neighbor brought me a bottle that was bottled in 1989. It was ok but was not stored correctly and had oxidized.
This is from store bought honey, plus an old bottle I’ve had for years that why it has that beautiful amber color. Slightly sweet, but not too...
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