Recent content by MichaelJ

Clearing questions… 28 Day Kit Vino Del Vida Wine Kit Bourdailles – White Day 1: 23 Nov 2013, Saturday Added Yeast to must S.G. @ 1.081 Temp. @ 32 c / 89 f Colour of must is brownish. Day 8: 30 Nov 2013, Saturday SG @ 1.012 Temp. @ 23 c / 73 f Racked the must / wine Day 19: 11...

I have been making a wine from an older kit, well over 5 years old. It is a 28 day kit and has gone through the process without any problems except the colour is very dark for a white wine. I have been fining and clearing with the standard Bentonite, then a combination of kiosel / chistolin...

Thank you for your quick response. It is obvious you know your wine-ology. Just to clarify (no pun intended), I suspect you have found the source of my problem, as the age of my kit. It was an older one (a birthday present from c. 10 years ago) and I wanted to try to use it before throwing it...

Clearing and Fining questions… 28 Day Kit Vino Del Vida Wine Kit Bourdailles – White Day 1: 23 Nov 2013, Saturday Add Yeast to must SG @ 1.081 Temp @ 32 c / 89 f Colour of must is brownish. Day 8: 30 Nov 2013, Saturday SG @ 1.012 Temp @ 23 c / 73 f Racked the must / wine Day 19...

Clearing questions… 28 Day Kit Vino Del Vida Wine Kit Bourdailles – White Day 1: 23 Nov 2013, Saturday Add Yeast to must SG @ 1.081 Temp @ 32 c / 89 f Colour of must is brownish. Day 8: 30 Nov 2013, Saturday SG @ 1.012 Temp @ 23 c / 73 f Racked the must / wine Day 19: 11 Dec...

When Is the best time to sweeten? As I am back on track, I am looking at adding some sweetening. Do I sweeten to taste, then filter, then bottle OR filter, then sweeten to taste and then bottle OR it really does not matter? As always many thanks and may you enjoy all the best of the season.

When Is the best time to sweeten? Is it best to sweeten before filtering and then bottle or should I filter then sweeten and then bottle? Many thanks to all and all the best of the season.

Hopefully back on track??? My SG today is reading @ 1.010 and the must is bubbling within the carboy. I gave the carboy a stir and had the bubbling overflow the carboy. The airlock has been replaced and showing signs of releasing air / gas. The reference to a double batch was regarding the 2...

I hate to admit my first time experience but in order to assist you in understanding where I am now, here goes. I started a 28 day batch (purchased as a double batch) on 19 Oct 2012. The SG was c. 1.070. It steadily went down to c. 1.060 in 22 days and it appeared to stall. I am thinking it...