Recent content by kardak

Starting from scratch is better as a whole production. Tomato machine is very nice for grapes, i don't know if i can use it with other fruits, like cherry etc.

Hello, After making cherry wine succesfully, lately i had time to try some white wine. I bought 22kg of white grapes from the vineyard. I processed it with my new arm operated tomato paste machine. It works great with the grapes. I now have jars and bottles of grape juice, i put grape...

SG reads 1.01 in one jar, and 1.02 in the other. I filtered them with siphone, topped them and put the air lock again for more fermentation. Tasted them, not bad, a little bit sour and sharp, but still acid level is high i guess. Edit after an hour: A glass of cherry wine remained after i...

After 2 weeks of bubling, now it looks like there is no more bubles on the air lock. So should i wait or put them in the bottles for resting?

Sg reads 1.03 and i filtered the mast and put the air lock on. Bubling madly at the moment. Everything seems ok to me. I'll buy a Sg test tube soon. That's really needed, aslo a ph tester. I tasted apple vinegar and i can say that, yes it's very sharp compared to my wine. I guess...

I put the sg tester directly put it in the jar, after stiring it. I also make a 3lt cherry wine with natural wild yeast. I tasted it, and it tasted better to me, like has more sugar and not like vinegar.

I measured specific gravity this morning and it's 1.05 now. Tasted it also, it tastes sour and sharp, no sugar taste. It's very acidic i guess. I hope it is not going to be vinegar :)

I'm learning great things in every reply here. I'll look for milky spore, if i can find it around, i don't know, also, are you sure it has no harm to other things as a bacteria? And i can try the left over dead yeast on the top of a ice cream.

I had planted one cherry tree in the garden last spring but it looked very tired, almost dead last month, and i digged to see its roots and found these bastards. They have eaten all the roots. I killed them and planted it again but, looks almost dead now. Do you know a natural way to fight them?

I haven't tasted it yet, i tasted it when it was just cherry. I also made some jam with the remanings, and it tastes delicious, sour also. Tomorrow i'll, and write back. Also i'll check specif gravity. I'll buy a ph tester soon, i like these chemical materials and playing with variations. Why...

Thanks for all the replies. This is a great forum. Cherries taste more like sour. I stir it 5-6 times a day. May be i can change the place of the jars to a colder place. I'll look for the papaya fruit but i've never seen it around. Last year, in my first grape wine try, i didn't add any...

Thank you for the answers. I have 3 of 5lt jars with %80 capacity full. Today is the 5th day of fermantation, it looks a little bit slow but ok to me. I read specific gravity, and it is around 1.08 I added 1/2 tea spoon more yeast nutrient to each jar, this morning. Ph measures around 2 with...

I want it to be solid, that's why i didn't dilute it as possible as i can. But is this a problem for fermentation i don't know.

Sorry for the conversions. Let me give the answers: What is the batch size? 15lt total amount of must from 20kg cherry. (Added water included) 40 Lbs of pitted cherries or whole cherries? 20kg cherries before the process. Which Yeast did you use A regular red wine yeast, not expensive but...

I started a cherry wine batch last tuesday with red wine yeast. On wednesday, bubles slowly started to come out. As a beginner wine maker, I am not sure about the mixture, although i checked with the hydrometer and it looks around 1.100 at first, after two days, it still measures the same...