OG was a bit of a "oh crap" as I forgot to take the temp into consideration. Yeah I know that was a numbnuts move. But the original fermentation was done as one batch in a 25 gallon barrel. I did add sugar as a simple syrup. But nothing added after I pitched the yeast. Until I added the EC 1118...
If there is any one that can help I would sure appreciate it.
I have 3 batches of muscadine 2 five gallon and 1 seven gallon batch. All 3 batches we started together and split into the three batches at secondary fermentation. The SG was 1.108. I used lalvin 71b 1122 yeast with yeast nutrient...
Hello every one. This is my first post. Every year I make Christmas wine tailored to who I give it to. This year I got a request for a Red Dry and Smokey. Red and Dry no problem. But the Smokey has me a little stumped. Always heard and read use PEAT MOSS for smoky flavor. But I am getting a lot...