Recent content by gfrank07

Started a 6 gallon batch of Niagara and a little over 24 hours ago I pitched the yeast. EC-1118 yeast (no starter just rehydrated 15 minutes prior), 68 degrees F, so far nothing has happened. No yeast caked to the top, in fact, it all seems to be at the bottom of the carboy. I have a napkin...

That's an excellent idea thanks! This way it will have sufficient headspace and I won't have to worry about the shrink wrap looking bad when the corks start rising again.

Thanks for the tip, I have size 8's lying around and they would not fit in the bottles so I was forced to use a #7. At this point I believe there is a small amount of CO2 in the bottles and they were pushed up due to lack of headspace. I don't think I'll sweat it until I see one explode. I have...

3/4 inch from the bottom of the cork to the top of the wine. Size 7 corks were used.

Thanks for the posts. I degassed roughly 30% of the bottles with a vacuum top once I saw the corks rise. I believe there is small amount of CO2 in the wine. What will happen if I leave the wine like this? If they haven't exploded after a week or so am I safe?

So I bottled 220 187ml bottles of Niagara yesterday. There is approximately 3/4 of an inch headspace per bottle. Within minutes after corking, many bottles corks began to rise out of the bottle about a quarter inch (none popping off). I pushed the corks back down, but many gradually came back...

I will sulphite it, how bout acid blend to fix the pH problem or will this add unwanted ingredients to the alcohol?

I'm looking into trying something new. I want to make an 18% sugar/water alcohol mixture to be bottled and used in mixing for making alcoholic beverages (No distilling). I'm using Lalvin's EC-1118 and would like to know if it should be sorbated/stabalized like a typical wine. Ideally, I am...

So I sorbated and added k-meta about two weeks ago. Added some bentonite a few days ago and finally racked it one final time. The taste is exactly where I want it! but I have exactly one gallon (the carboy is slightly bigger than one gallon) and it does not fully reach the neck of the carboy...

Used this recipe and it turned out actually very good! * 2 cans (11.5 oz) Welch's 100% frozen grape concentrate * 1-1/4 lbs granulated sugar * 2 tsp acid blend * 1 tsp pectic enzyme * 1 tsp yeast nutrient * water to make 1 gallon * wine yeast I want to make 5...

How long can a gallon of water with 3-4 tablespoons of k-meta solution last? I made the solution yesterday and am wondering if I can use it tomorrow or must I make a new solution because it will evaporate out?

Thanks Tom, used it in beer before and wasn't too satisfied. Although the beer itself wasn't very good too begin, the Chocolate-Raspberry Wheat Beer tasted like cheap artificial flavoring.

Has anyone added this to their wine? Is it all-natural and can it be used instead of an f-pack? http://www.bacchus-barleycorn.com/catalog/blueberry-flavoring-extract-p-4365.html?utm_source=googprod&utm_term=82030

I recently bought a bottle of wine from a local PA winery entitled "Pinot Colada." I assume they blended Pinot Grigio and Coconut. Whatever it was it was awesome. I'd like to try something similiar to this, but use Welch's White Grape and add Coconut juice. Anyone have any recipe advice or...

I recently made a Welch's Niagara wine on June 21st. Fermented dry in a week or so. Racked June 26th. Since then, the wine has completely cleared, no airlock action or bubbles rising in the carboy and there doesn't seem to be any sediment in the bottom. It's only been about three weeks since...