Recent content by fish

cab sav cellar craft 5 week. i racked about a month ago, added the kmeta sorbate etc and blueberry choc honey and rasberry f pac. i racked again last week and added isinglass finnings clearing agent cause there was an awful lot ot stuff on the side of the glass on the inside and floating on the...

clearing problem i am also having problems with clarity, is it a bad idea to add clearing agent again. doin a cab sav 5 week cellar craft, i did add an fpac of bluberrys, rasberrys and chocolate honey for a sweeten. i just racked again there and has been 3 weeks since i added f pac and clearing...

yea i added everything in the proper order after, sorbate and kmeta and the fpac i added the other two liquid bags separate from each other as specified in directions. as long as there isnt a problem i dont mind the grey stuff but if there is something that needs doin i best do it now i suppose...

more detail i am doing a 5 week cellar craft cab sav, its a 23 litre or 30 bottle kit, there was no bubbling after secondary ferment , if thats waht you meant, i poured into plastic carboy when mixing things up an gave it a good twirl and mix so i thought it was well degassed but now that you...

ok i added blueberry and small amount of chocolate honey as an fpac to wine, i simmered the berry and stirred in the chocolate honey, i added the fpac after the sorbate and k meta, then racked to glass carboy then added clering stuff i had supplied with the kit, and then after a good stir i let...

oh and one more thing , im not sure what back sweeten is all about? cheers

im doin a cab sav cellar craft kit, what would the three p's be

one more thing tom if you have time, i am at the end of secondary ferment stage , my wine is at about 11 percent, i was hopin for something in the 13.5 region , is there anything i can do at this stage.

tom your a good man,

dj, this is where im gettin a bit confused, am i supposed to crush the blueberries (skin included) first and then simmer?

am i supposed to blend the fruit first in blender, am i supposed to remove skin??

thanks for your help, there is one more thing, i have realised that the wine is only going to be 11 percent alcohol, i was hoping for something in the range of 14. what can i do to improve this, i am few days into secondary ferment. i took a reading and used a formula to work out what it is now...

f-pac cont thanks for your swift replys. greatly appreciated. so how much is enough an how much is too much , i have no ideea how much to use,. would 500 grams of crushed blueberries be enought for 23 litre wine just to add a bit more flavour or is that too much or too little. i have sorbate...

i want to add blueberries, from info on this forum it looks like i can add at second ferment stage, i am at that stage now but i see people are saying to add as an f-pac, i dont know what this means, i dont know if i need to add more yeast with it as someone mentioned that it is hard to ferment...

i would like to add blueberries, what is the best way, do i need to peel the skin off or do i need to mash them up or what?? is it too late to add raisins?? i am a week in to first ferment??