Recent content by gnug

update! life got hectic around April and I moved to Seattle. I left the wine in a closet at my parents house in Sacramento (in a place where the temperature stays relatively low and consistent). it's just been chillin' doin' nothing until today! i haven't done the acidity or pH tests yet but i...

i haven't done either test. i don't even know what i'd be looking for if i tested it. it's supposed to be a dry wine, but the fermentation got really slow and pretty much stuck. now it's got .01 sg left over

i've got a new problem. the wine is clearing up slowly but surely. however, i sampled a bit of it and it tastes really sour/bitter/acidic. my flavor palette isn't all that developed so i'm having trouble being more specific than that. whadooido? what could be wrong with it and is it fixable?

thanks slyguy! i'll look up that thread

i think i may have a problem, but i'd like to stay in denial about it. i racked for the first time on the 01/17 and things had been settling out over the past few days. it began settling in layers. there were about 3 or 4 distinct layers of color in the carboy: 1 big on top, an inch thick one in...

Actually, speaking of exploding bottles, I'm considering making sparkling wine out of half this batch. (ambitious, I know). I read that sorbate and k meta isn't used in sparkling wine. Am I mistaken? However I have used campden tablets along the way so far.

i racked the wine for the first time a couple days ago and topped it up with the smaller bottle of persimmon juice that was not as far along in fermentation and presumably had a much higher s.g. since i added a cup of maple syrup when i first got it started. and you might want to ask how much...

here it is topped up. there's the half ton of lees. that's more in another bottle so i can top off after i rack it

i pureed some more persimmons added some pectic and yeast to get it to start separating and i hung the mush in some bags on a broom handle on some chairs over some pots. i topped up the carboy to the neck. the ferment is now more vigorous than ever. i'm also going to save a bottle or 2 of...

i did use a funnel for about half of it. when i was squeezing out the bag of persimmon mush it would only fill the bucket a few inches at a time before it started soaking back up into the bag, so not enough to siphon. it was rough going. would there be any problem if i juice more persimmons and...

i transferred everything over to the secondary last night. it was a mess. it was really hard to separate the juice from the solids. i ended up straining it through some cheesecloth then pressing the huge ball of pulp to squeeze all of the juice out. this took a loooong time. i'm afraid that i...

the issue is that the must is highly viscous. the hydrometer sticks in and stays at what ever level you put it in. the pulp and juices separated at one point and after a day of fermentation i got a reading of 1.075 but there's a lot of margin of error there. i've been mixing it daily and it's...

i still can't get an accurate reading with the hydrometer but this stuff smells reeeaally alcoholic. super dry. is that normal? will it mellow out?

copypasta from homedistiller.org: i started a batch of persimmon wine and it's my first try at making wine. HELP! well, no major problems yet except that no one told me this stuff expaaaands. it blew off the lid and spilled out over night and made a huge mess! i don't know how many lbs of...

i would imagine the fuyu are better since they aren't as astringent as hachiya. but i have the hachiya to work with, so that's what i'll use ...then again, i don't have any persimmon wine making experience