Recent content by Fly*guy

I agree with Robie, I would contact WE and see what they say. Understand that white wines are very tough to get completely free of sediment, after a year in the bottle it would not be unheard of to see small amounts of sediment on the side of the bottle that was facing down (assuming that it was...

Same amount before and after based on Quantity of wine/Must ??

The Question is this...... If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ? In other words will pectic enzyme be...

Well Ken I think that was not Ernest and his brother that said that.... I believe it was Paul Mason, if I am correct!

Thankx for the insight Jackie.... I was thinking of doing just what you say you have done #2's for most items. My understanding of the #3 or sterile filters is to all but eliminate any chance of a referment in wines that would have residual sugars or are backsweetened.... but I forget were I...

Really? My understanding for this filter is to be able to do larger quantities of wine, faster. But if I use it to do a small amount can I simple skid the coarse filter and use the polishing filter as I have with the vinbrite filter?

So if I allow the wine to clear first.... is there any reason for purchasing the coarse pads ever? I mean at this point I have been using a vinbrite gravity filter, and I have always used there polishing filters, so what is the use of the coarse filters on the BV filter? </font></font></font>

Hello everyone, New Question for you all..... Bought the BV Super Jet Filter Wine Filter and had some questions after reading the manual - Ok after browsing the manual Question #1) I assume, dangerous as that is, that we must always use 3 pads in the filter. True? But, can I use 3 different...

Wine is fully degassed and temps are up. Today I moved it to a clean carboy and degassed by vacuum pump, current SG is at 1.002 - so I will let it stand for a few days check SG again and see what happens. abv is about 13% ouch! but my 1st peach of peach a few years ago came in at about 12%...

Yes, I back sweetened to 1.020. The SG continues to drop at a very slow pace so I know it is not just CO2 escaping form the carboy.

Hello everyone..... got this little problem I've been dealing with.... My Peach/Niagara wine that was already bottled as refermented or started to in the bottle, and it is not just a few of them its an entire batch, 6 gallons, don't know if my son forgot to stabilize or what happened but never...

I had the same problem with my blueberry from last year as well, lost 1 bottle out of that batch to re-fermentation in the bottle. Never quite figured that out either. My wine room is at or below 65F all year round and I have not lost any other bottles in 2 years, even ones that I experimented...

My business right now is working with Sugars and Molasses. We make many different syrups and Molasses blends for clients all over the country, plus our own blends under the golden Barrel label. So we use Sorbate in many of the pancake syrups to extend there shelf life. That's the beauty of this...

Thanks Wade. do you know what the shelf life would be for K Sorbate or K met? I , at this time, have an unlimited supply of the K Sorbate, I use it daily at my day job I don't have any reason to believe what I'm using in my wines is "bad" sinse I get a fresh supply regularly

HMMM ! Sorbate.... to old? good question didn't think that a 'preservative' could be to old?? What do I use to preserve the preservative? OK, enough ! ! Is really possible to have the K Sorbate be to old as to be less or non-effective?