Recent content by Dsmith

My pineapple appears to be clearing, I use the term loosely. The top 2 inches has some clarity and it gets murky towards the bottom. There is 3/4 inch of white sediment on the bottom. If I move it the sediment acts as another liquid inside the wine. It's not as oil and water but you can tell its...

The smell is way less now that it's off the sediment. I dont have any finning agents so I was gonna let it sit and age.

I degassed and k-sorbate and k-sulfited it. It's a one gallon batch

Hello, Again... My pineapple wine, I used a generic 100% pineapple juice, Lalvin D-47 yeast and OG of 1.084. After 4 days, yes 4, it went to SG .994. I racked it into a carboy and 3 days later had 1 inch of white sediment in the bottom. So I checked it again. SG .994 still and i racked it again...

Thank-you!

I did not add anything as far as nutrients. I have LD Carlson yeast Energizer and some straight DAP. So its honey water tea and yeast. No need to boil or clean the raisins I'm assuming?

Ok great, Just dump them in from the box?

Hello, So I am making my first mead and I have made a few mistakes? I started it on 06/26/20. I used a wildflower honey locally sourced and followed a recipe I found. 1 gallon batch: 3, 1/4lbs of honey, raisins, twinnings green tea pomegranate, raspberry, strawberry (natural flavors not...

Well some good news. It read 1.008 for a 4th time and I racked and de-gassed it. I was going to sweeten it so I put in the campden and k sorbate. After de-gassing for what seemed like forever we tasted it. The wife loved it, no more sugar needed.It had such a more even flavor than before. Its...

Thanks Mainshipfred! I'm still learning and its trial by fire for now, much appreciated. What SG would you have racked? The recipe instructions said at 1.040 or so...?

It's not sweet enough for my wife's liking, especially with the higher alcohol content. It's been fermenting for 3 weeks now. I racked from the primary into a carboy at day 5. The sg then was 1.034. A week or so later it is at 1.008 and clearing with light surface activity. 3 readings later...

Hello, I have checked my red wine for the third time in a week and it reads 1.008 as my FG. I started at 1.120 and if my calculator is correct i am at 14% alcohol(red star premier classique yeast). I want to back sweeten it. I am curious, at this point should I use K-sorbate and sulfite before...

Ok, easiest way for me to explain it on the hydrometer I have. The reading was in the range of a starting beer. So i assumed it is 1.050? I'll look when I get home. Is it stuck? Still bubbling on top of the liquid regularly. Could this just be trapped CO2 released?

Hello, New to wine making! Making my first batch from a YouTube recipe using juice. I started with an OG of 1.115 and only making a half gallon. After 12 days I racked it into a carboy and took a reading, sg 1.05. As this is supposed to be a sweet wine and either racked at 7 days (ish), or not...