Recent content by muscadine wine

I know that there is citric acid in the other sanitizer that I use. It will burn your sinuses out if you get a good whiff of it.

wade--42 is still a long way from 12. I am particular about cleaning and sanitizing. I hope to have an answer next week. Should make for an interesting conversation.

wade--I'll ask my LHBS about this. He is the one that told me that 12 tablets would be enough. I have never bought K-meta by the pound, but I may have to try it. I am always learning something new. Thanks for the info.

Nothing went as planned. I got the bottles out and ready, but that is as far as it got. I hope one night this week to get all of the cranberry bottled. So much wine, so little time. Unless I take a day off......................

I guess that it is a member of the muscadine family or a closely related. I'm sure a more knowledgeable person could tell you better than I can. It is common in my area. It is a light green to golden color when ripe and they are usually very sweet. I'm constantly eating them while picking them.

joeswine---I will try keeping the heat down on the next batch, which will probably be this weekend. I have 11 gallons of scuppernong, 3 gallons of blueberry, and, well, I'm just behind. This thing with the sugar has been a real problem, and I think that with all this fine help, I may get going...

cornfield-- Yes, I did have a stainless steel pot that I used, courtesy of my wife. Yes, she caught me! swillologist--I may try that, get it hot enough to completely dissolve the sugar and take it off the stove. joeswine--should I try what swillologist recommended? Maybe I am getting it to...

The crystals and "setting up" were noticeable about 24 hours later in the bottle that I had put the syrup in. I had already put most of the bottle in the cranberry, and there was a small amount left.

Bring water to boil, then add sugar. Boil and stir for five minutes. Should I be doing it some other way? I know it should be hard to mess this up, but something is going wrong.

Bert--the syrup was clear as a bell when I took it off the stove. After it cooled, and I poured it into a bottle, it had the slight tan color that was an exact match to the color of the wine conditioner that I bought from my LHBS.

I have a question on this topic. I made some simple syrup by adding 2 cups of sugar to 1 cup of boiling water. Boiled and stirred for 5 minutes and allowed to cool. I now have crystals and part of the liquid seems to be turning back into sugar. Any suggestions on this problem would be...

I have the same problem with a batch of my wine. I had filtered it, and was going to bottle it a few days later. At that time I decided it still wasn't sweet enough so I added about 1/2 bottle of wine conditioner. I bottled it the next day. I now have what appears to be sugar crystals (?)...

I use spray bottles for B-Brite, Campden tablet sanitizing solution (12 tablets per gallon), and another one for a solution mixed up for me by my LHBS. It contains citric acid and K-meta (I think). Works great. Each bottle has a different color sprayer on it, so I know what I am reaching for...

Spidy67, I did indeed make a batch using this recipe. I am hoping to get it bottled in the next few weeks. Hopefully it is still as good as it was the last time I racked it. I will let you know as soon as I can.

I got a sulfiter for Christmas. Don't know how I made it without it. Next is a bottle tree.