Recent content by noob1337

:u So, I made a yeast starter a couple days ago by dissolving a bag of strong wine yeast with 2dL water and slowly adding wine at 0.5dL intervals over a day, until I had added 4.5dL of my diluted wine to it. I had it sitting in a dark spot inside a glass jar with the lid loosely screwed for...

I have zero activity now in the undiluted carboys that I stabilized. But if I dilute with water in the future, couldn't that cause the yeast to become active again? Since that will lower the alcohol and allow the yeast to ferment?

:u So, I had some people more experienced than me taste the wine from my small containers. I was having low expectations. I had watered down that wine a bit according to the previous calculations. It is effectively a "dessert wine" in terms of sweetness. This wine was hazy, since it hadn't been...

Pectic enzyme will release more simple sugars right? Could be counter intuitive since I was diluting, so to lower sugar content? 🤔

I realized I have some pectic enzyme, can I add that to the wine as well, or is it too late at this stage?

Thank you! If I dilute my 6 gal (23L) carboy with water and add the excess to another smaller container (maybe 4-5L). How do I add starter to that? I have one bag of yeast left that says its for max 25L. Can I make a starter and take about maybe 1/5 or 1/6 of it and add to the small vessel...

Looking at my two 6gal carboys. I dont know if there is active fermentation. There is some very slow airlock activity, it may just be some slow off-gassing. I have never added any sulfides to it. Even though I intend to restart them I should still add some sulfides now, just to be safe right? I...

Hello again guys! I tried cutting my two small 1L bottles with some water yesterday. The hydrometer measured 45 before diluting and 36 after. They have been sitting for 24h now with no yeast activity happening yet. (looks like my carboys will need a yeast starter then) I had the bottles...

I was thinking of trying diluting a little of the wine that I keep in 1-litre bottles with airlocks. (I had kept them for later to tap up carboys after racking) Like I said earlier, my hydrometer is currently reading the wine around 1.060. Sweet like syrup! I think it could do with some...

Another thing, say I want to move this wine to a larger container and add water, do I want to keep the sediment? Normally you would rack to get rid of the sediment, but isnt there nutrients in there that I may want to keep in the wine until this fermentation is done? I did get rid of sediment...

Thank you for your reply Winemaker! You gave some good food for thought. I did some calculations: If we assume that my plums had a decent sugar content of 20% (16g carbs, 78g water weight) 5kg plums = 1kg fruit sugar, 4kg fruit water And they were added at 5kgs per 3kg sugar and...

Hello, I am new to winemaking and found myself with 80+ pounds of yellow plums about to rot away about 40 days ago. I got some bad winemaking advice and unclear recipe instruction, combined with lack of supplies, lack of knowledge and general panic. The recipie I used had the following...