Recent content by geronajulian4

Th Thanks, I will look into soda stream

Thanks for the input

Thank you, looks like PET bottles is suitable for Thank you, Looks like PET bottles is suitable for noobs like me. Seems adding pressurize CO2 is more reliable than adding sugar on secondary.

Thank you,, cooling makes sense. I wonder if there is values table for the amount of dissolve CO2 to temperature. Say if I cool it to near zero before pouring to bottles , how much CO2 or pressure do I get when it gets to room temp of around 25C.

Thank you, I have read that typical wine bottles can handle up to 15 atm. Is that correct?

Than Thank you , Im presuming that the 1/3 to 3/4 cup sugar is for secondary ferment.

Can I use hydrometer during active fermentation?. I see lots of bubbling and I presume this will affect the reading

Thank you , I will get a hydrometer then.

Im good at improvising , designing ,fabricating and normally makes my own equipments the thing that I cant imagine is how do I force CO2 in bottles and prevent it from escaping within the fraction of a second until I am able to secure the cap.

Thanks, So how much pressure is needed for ideal CO2 content.

How do you add CO2 to the finish product so that you get the fizz when you open the bottle.

SG 1.090 Thanks Bob, SG 1.090 ? I presume thats the sugar content. What instrument you use for measuring sugar level if any?

I have tried pomelo, coconut water, tomatoes, the best so far is ginger and turmeric. They are virtually free. Though I have to add sugar. Just started my farm in the mountains. Im going to start planting sugar cane and grapes. I already have some pineapple though no fruits yet.

I have no idea, whats the difference, and how to achieve

New to wine making hope to learn from you.