Recent content by mwhitnell

Using Muriatic acid to clean carboys or other things that have calcium deposits is an excellent choice, all these other guys are so screwed up they flunked chemistry or probably didn't take the class. Just rinse somewhat...and the other thing you may get an un asked for response or opinion is...

I had 5 gal of wine fermenting int sp 1.100 and wished to stop at 1.010, added 3 Tbl potassium sorbate and 1-1/2 tsp sodium metabisulfate, wine kept on fermenting down to 0.995, why did the wine not stop?

I have opened and used once, maybe a teaspoon full. This was a couple of months ago. Now I notice the bottle which was tightly capped is full of black mold. Is this a normal reaction? I don't recall the label saying that refrigeration storage is necessary after opening the bottle, is it?

The only question you have asked is " Should I stir to dissolve the sugar?" The short answer is "Yes". Now if you wish for answers to other questions, you need to supply data such as: OG original specific gravity using a hydrometer. Sg current, and what day in the fermentation. Yeast used...

Good for you Dale! The alcohol content would be .40*133 equals 5.3%............ The current sg is 1.130 The current pH is 3.4 The yeast is dying because the sugar content is to high and the yeast can't transport CO2 & alcohol thru the single cell membrane well....in other words can't breath.

Head Space is ok if you top off with CO2 I never worry about headspace, because I top off with CO2, from my beer CO2 bottle.

I have a 5 gal batch of old orchard concentrate stagnant. I followed a recipe, which I knew better not to follow exactly. I normally start most batches with sg around 1.100, but this recipe called for 17 cans or old orchard and 9 lbs sugar...I know I should have been checking sg as I added...

Added more sugar and still fermenting Well,the sg got to .994 so I estimated that ABV was around 14%, so I removed the fruit bag and the volume was a little more than 4.25 gal, so I dissolved 5 lbs sugar in more water and added it to the 5 gal mark..fermentation is starting again. The yeast...

Hi, I am making a 5 gal batch of wine and may wish to adjust this recipe to port...Wondering if you can advise me the way to do this? I have a primary going with 25lbs blueberries, 5 lbs of strawberries fermenting with EC-1118. Day 0 sg 1.102, with 8 lbs of sugar. Day 4 sg 1.015. I have been...

I forgot to multiply .084 * 131 = 11% Thanks for correcting me.

Hi, My first attempt at winemaking, and wondering why this kit says 12%. I followed the instruction exactly...start sg 1.080 final sg .996. at day 8. My calcs says it is 8.4%. I finished the wine in a secondary til day 20, degassed with Kieselsol, and KMeta like the instructions and day 22...

Extra sugar added at day 7 Well, I'm new to this, and most recipes I have seen called for 10lbs sugar. I added 8 lbs at day 1, the sg was 1.100 so I thought maybe 10lbs was a bit much. I figured my abv would be less than 13%, maybe closer to 12.5%. I figured I should shoot for 13.4% or in...

Hi, I've been reading over post on this forum for a couple of months now, thought I would share. I bought 330 lbs of blueberries for 35c per lb and have the freezer full of 25lb bags. I am on my second batch. The first batch I have in a carboy with airlock. I used 25lbs blueberries, 2.5 tsp...