Recent content by Goslin

Ok I see the PA scale is really only a rough messurement compared to SG. And I got your formula saved MedPreztel. Thanks

I got a question. even though I've made a few batches and always go to dryness. I see the ABV level on the hydrometer stops before SG. What would the difference be if I stopped when the abv level reaches 0 instead of waiting a little longer until the SG reaches .990? I've got a batch now...

Taken from another forum ********************** Well this is as easy as it gets! (called turbo as its so quick and easy) Ingredients: 4.5L of pure apple juice 1tsp yeast Method: 1. Place 3L of apple juice into a demijon (assumeing everything is sterile) 2. PLace 1tsp of yeast into...

I just made some or I should say, I am making it. I sort of followed AAAstinkies recipe and used half juice and half sugar water. My carboy is only five gallons so I only had to add 8 pounds of sugar which brought it up to 12% ABV. For six gallons you may want to add ten pounds intead of 8...

rshosted I cold finned my last batch and really don't want to have to do that again. I only had the top shelf of my fridge to use. But I do agree it works VERY well so long as the temp is kept close to freezing. and you wouldn't believe the amount of acid it took out of it. I couldn't see it...

Ok Great! Sounds good. Thanks. Yes I did add pectic enzyme. And no clarifier. I try not to add anthing I don't have to and just let it take it's own time. Heck I've never even used finning agents. I am stiring the lees, well I did onceso farwhich is something I neglected to do on my other...

I've made a few batches of wine but have come across something I've never seen before. After racking and adding campden I noticed three days later that it's clearing well about one third the way down from the top but is still very cloudy the rest of the way down. Has any one seen this...

Oh BTW if your topped up good you can usually get it all off the top in one good suck.

I would say campden tablets that were not crushed well enough. This has happened to me a few times even after crushing in mortor and pystol(sp) and useing one of those hand held blenders. Suck it of with a straw. A sanitized straw of course.

Good-Bye y'all Sorry

I meant to say "your" advice. Don't know how "TOY" got in there Sorry bout that

Hippie I'm going to follow toy advise as I had big problems in the past with acid. Idon't know maybe I'l add at least half a teaspoon. I sure don't want it to be flat. Know what I mean? Thanks My people love my wine and I want it to continue to be the best. I...

Masta I got what your saying. Pretty much add half the amount. Thanks man. Thank you dude. Thanks. Oh BTW Did I say THANKS Thank You. -Rick

Masta and Hippie,, Both post well considered. Thanks for the advise. Yes I do have an acid test but the chem is old and we both know it doesn't last for very long. Actuall My big problem it Too much sufides. Iknow I've read about yall degassing wine but I so young at this I've...

Hey guys ,, ANd Im sorry right off the bat.. I've had some exsperience tartaric acid and that stuff is very strong! I used it on other wines and learned from it but I still don't know the eqevilant(sp) but I think one teaspoon sound about right for five gallons . When it come to...