Recent content by jlshores

Mold or Dried Yeast??? I crushed my grapes last Saturday SG 1.065 added sugar to make 1.09 Added K-meta Pitched yeast late Sunday Left on Business trip Monday and had family punch down cap while I was gone. Looked at Must Friday morning and there is a white film on must and the cap has not risen...

Could someone provide a practical way to press a small amount of must. I do not have any type of press. Thank you. James Sent from my iPhone using Wine Making

Hello all! New wine maker here. Ive done a lot of reading and forum researching and just decided to just do it. Recipe: 1 Lug of Cabernet Sauvingnon VH R-56 Must volume is 3.5 gal Expected Volume is 2.5 gal Crushed 10-3 added camden tabs 10-4 SG was 1.13 TA was 0.35% (took average of 2...

It's been 24 hrs since I pitched the yeast. It seems the yeast is very energized at 70F. What energizers and nutrients would you recommend? Thank you. Sent from my iPhone using Wine Making

Correction, I used Vintners Harvest R56 yeast. The lalvin was for a kit wine I started 2 weeks ago. Sent from my iPhone using Wine Making

I used a lalvin yeast for reds recommended by home brew supplier. Unfortunately I threw away package so I don't know exact yeast. Do I have many options to stay away from brewing a sweet wine?

Crushed my first case of Cabernet grapes Total must vol 3.5 gal SG @ 65F = 1.13 pH= 4.4 (test strip) TA = 0.35% Added 4 Camden tablets After 24 hrs added 7 tsp of tartaric acid and pitched yeast What should I expect and any suggestions on developing a good wine with a high pH start. Thank you.