Recent content by KevinVG

Tnuscan Jack Keller's website is the only place I have found that indicates citric acid is lost during fermentation. I don't know if it is true or not. The skeeter pee recipe calls for adding 1/3 of the lemon mid fermentation. Maybe the lemon (citric acid) added mid fermentation is not...

I took the acid measurements today on my skeeter pee. I think my PH is about 3.0 or so. I took two TA measurements and got 1.1 and 1.2 I am thinking it might be too much work to get the TA down to a reasonable level? I will do some more research to see what my options might be. What...

I found this on Jack Keller's website: "Citric acid added to a must before fermentation will largely be lost during fermentation. Thus, it is best to add it after all signs of fermentation have disappeared." Considering Lemon is mostly citric acid, this makes me wonder if I could have added...

John, I did not notice any burning sensations in case that helps with the diagnosis and remedy to fix the problem.

The recipe does not call for adding acid. I would be surprised if I made that mistake. Thanks to all who have responded.

This is my 2nd batch of wine so I am new to this. I have not tested PH yet, but I think this may be the next step. From what I have been reading there is a difference between PH and the tartness of the acid. I did keep trying to add more sugar in my sample to mask the acidity but it seemed...

I started my skeeter pee about 6 weeks ago. It is fully fermented. I racked it for the second time tonight and had some extra to sample. The pee is very acidic. I don't know if this is normal for skeeter pee or not. I have had lemon wine before that was not as acidic as this. The one...

Thanks for the advice. Turns out my hydrometer is off. It reads 1.000 at 90 degrees in my tap water. 1.004 at 60 degrees of my tap water. So, I figure my skeeter pee is actually .997 and fully fermented. I wish I would have known before I started so I could have targeted a bit more abv

My skeeter pee seems to have stalled at about 1.00 s.g. I racked it to secondary at 1.012 s.g. I am wondering what I should do? Yeast added 1/16/16 (EC-1118) 1/16/16 1.066 1/19/16 1.03 1/25/16 1.02 1/31/16 1.00 2/8/16 1.00 2/14/16 1.00 This is only my second batch of wine so I am...

I have the 3 gallon carboy. Thanks

I am looking to make 3 gallon batch and I have a 12 gallon primary. Will that work?

Jeremy, where does your club get their juice buckets from?

Thanks for the advice. I have checked out Purple Foot and Brew and Grow. I plan to take a free class at Northern Brewer. I will try to get the wife out to Water2Wine for date night. I will be starting my first batch of wine probably on Sunday. Water2Wine is a very interesting business...

For Christmas I got a 5 gallon wine making kit, an extra 5 gallon carboy and a 96 oz can of Vinters Harvest Raspberry fruit wine base. I think I am going to exchange my kit for some equipment I can make 1 - 3 gallon batches with. I think I would rather experiment with smaller batches until I...

Just thought I would say Hi. I found this forum and have found it very interesting. I am looking to start my first batch or two of wine in the next few days.