Recent content by kashew201

No I didn't use my whip to degas this time due to the drill has died on me. It rises and falls half way I don't see a seed. It looks like beer yeast a white milky snot.

I never seen this before wondering what it is and what was the cause. The wine has been cleared using sparkolloid. Also the wine has been k-meta and sorbate. It has not been back sweetened yet.

Wait a week after you sorbate then add sugar solution then wait another week to make sure fermataion has not restarted. ;) that's how I roll.

Also to ease your mind. Kmeta every couple of months if ur not testing the free SO2. Go light. Cuz the average is 1/8 to 1/4 tsp per 6gallons. And you sorbate with k-meta then wait a week to back sweeten. As for the sparkoloid. That's a personal choice. Most people like to rush and bottle so...

First let me say welcome to the addiction. With that being said..your not making beer or mad dog 20/20 or even boons farm. It takes time lots of time. Yes k-meta, sorbate then back sweeten will make it taste sweeter. But you are using grapes concentration so be patient. Hell Barolo takes about...

Absolutely skeeter pee. And do a banana/strawberry.

Darn lucky hogs.. no wonder my baby back ribs are sweet.

Curious where you from that you have so many strawberries this time of year?

Lees is the sediment that collects on the bottom of your fermenting bucket, carboy, demijohn. Etc.

+1 to dralarms post that's a lot if strawberries

Oh also smaller bottles are adaptable to temp changes faster than a larger bottle.

Cons.. lots of work filling them, corking them, storage space.. Pros.. no need to drink a whole 750ml or 1.5l of wine

Well if I may say what you have is fine lees not gross lees. No need to rack them off. Here is a read that I think everyone should read. Learn the difference between gross lees which drops in 24 he's vrs fine lees. http://www.brsquared.org/wine/Articles/surlie/surlie.htm

Why even use sparkoloid? Why not let it sit and clear on its own? Its only one gallon why be in such a hurry? let nature do its own thing. But for some reason if you must clear it fast. you can make a batch and just pour 1/5th of the solution while its hot and give it a good stir. And two weeks...

Oak is all personal taste. I personally do med to heavy toasted french cubes since I dont have an oak barrel. As for MLF 70° F. Until its done then rack and k-meta then into the cold it goes to drop the rest of the TA.. by that time its spring and ready to bottle or bulk long term.