Recent content by Flugel91_30

First of all, hello, it's been a while since I've posted anything. Mostly, I've just been cruising the site every now and then, while last year's wines aged. And so... the time has come. It's been about a year since I began started primary fermentation in my strawberry wine, and I'm preparing...

Wine was at 1.014 today, %abv down to 2% (so roughly 13% abv). I didn't have a thermometer handy to check the temperature, but the container feels somewhat cool (70 degrees-ish). I'd say about room temperature. Tomorrow I'll check it with a digital thermometer and let you know. The taste...

Things seem to be going fairly well so far. SG yesterday was 1.063, so it's at about 7% abv. That seems pretty good to me, for two days of fermentation. I have another question, though: if I added 5 tsp of Fermaid-K at the onset (I see not that it should be about 1/2 tsp per gallon, as...

I've wondered that myself, as well. I mashed the cherries by hand, but left the pits as I've heard from most places that they don't affect the flavor of the wine as long as they aren't cracked/crushed open. I don't know whether they will leach anything long term or not; I suppose we'll see on...

This wouldn't provide 160 mL of solution, as adding solute and solvent produces a volume of solution that is actually less than that of the sum of the two volumes. This is because the solute, in a sense, 'meshes' with the solution. In other words, the solute molecules are interspersed in...

Well, technically speaking, the second equation's value (1.05/.79) is the K value you are looking for. This constant essentially tries to relate the volume of alcohol in the mixture to its density, adjusting the variables (specific gravity) appropriately. Other than relating alcohol to CO2 (I...

Thanks for your reply; it was very helpful. It seems that I didn't have to worry too much about my yeast; I put it in at about 11 pm, and it was going strong by morning. I'd somewhat hoped that it would take a little while to get going, giving my pectic enzyme time to work a little, but I did...

Hello. As a preface to this, I'm new to both this forum and wine-making. I made 3 gallons of dandelion wine last year, but aside from that this is my first year making wine, and definitely my first year doing so relatively seriously. Anyway... I'm working on a cherry wine right now, and...