Recent content by J_oey

Nothing really... It doesn't smell bad... I just don't love it~ and I want to make sure my wine is awesome. Hahaha Sent from my iPhone using Wine Making

There's really no perfect way to do it. It's either good short term wine or bad long term wine... I'm gonna heat it at 60 degree for 5.6 minutes. Sent from my iPhone using Wine Making

My wine is already clear~ guessing it's stable. (Maybe minimal refermen can happen) My plan is to add pineapple juice and sugar to adjust the taste. Put it back into the fridge(not freezer of course) so the wine won't refermen plus the cloudiness will disappear) rack it a few more times so...

How about adding say like pineapple juice before bottling? Will it also rot or. Add to the cloudiness? Does pasteurizing the juice and the wine help? Sent from my iPhone using Wine Making

I am just curious if there is any adverse effects for my apple wine or the piece of kiwi if I were to leave a piece of kiwi in the wine when I bottle it? From what I recall, kiwi juice is supposed to make the wine smell nice... Any opinions? Sent from my iPhone using Wine Making

Sorry, I guess I should have been more clear. I am just confused about why you will want to use the heat mat or the brew belt around the fermenter when everything was first added to achieve the 80-85 degree. Is there a reason for getting that temperature? See quotation below: "I let this sit...

I can't wait to try out this recipe. One question though cuz I'm pretty new. Why did you have to heat the fermenter to 85 degree when everything is added? Does it help yeast ferment faster or better? Sent from my iPhone using Wine Making

Are nutrients necessary. Does yeast ferment slower or not properly if I do not use nutrients? And if sugar is used instead, do I still the nutrient? Sent from my iPhone using Wine Making

Before, I have been using hot water to dissolve sugar then add it into my wine to increase specific gravity. This time I am thinking of using honey instead since I won't need to use hot water to dissolve it. First Part: What may be some of the things I should know before I proceed with this...

Well... It does mean fermentation is complete assuming your recipe is accurate. However, the bottom line is if your recipe is off and you did not achieve the 12%+, it may be one of the factors that could spoil your wine in the future. That's why many people often use the hydrometer to check...

The specific gravity measures the sugar content in the wine. You NEED measurements both when you first started and when you finish. So usually SG reading in the beginning of 1.095 will give you around 12%~13% alcohol content ONCE the SG is lowered from 1.095 to 1.000. So without initial reading...

I am trying out an original recipe and wondering if anyone can give me a pointer or two to make this wine nicer or more special =] Ingredients: 4 cups of glutinous rice(aka sweet rice or sticky rice) 1 tsp of all purpose flour 1/4 Chinese yeast ball 1 tsp of pectic enzyme Procedures: 1. wash...

I am a new brewer and I want to try my first rice wine. From what I researched, it seems like a mandatory yeast for rice wine to break starch into alcohol. I have looked through many chinese grocery stores and couldn't find any lead and buying them off ebay seems like an expensive route...