Recent content by novalou

Another thing to try: Hydrate the yeast in one cup of water, one cup of your blueberry must. Let the yeast work on that for a day, then add another cup the following day. Once you see the yeast really going, add this mixture to your fermenter. Really stir your must, vent out the sulfite a you...

Put a teaspoon of sugar into a bottles worth of wine, see if that smoothes it out at all. If it is acidic, the sugar will take the edge off it. If you do need to add sugar to the batch, be sure to add potassium sorbate to prevent fermentation starting again. Sent from my iPhone using Wine Making

I was thinking pectin haze too, but I figured it was unlikely with a kit, but certainly worth considering, especially if finings and time won't clear it. Sent from my iPhone using Wine Making

I use SuperKleer for clearing my wine. Wine clears on it's own with or without using a clearing agent. Gravity works. Follow the directions from Sparkolloid. Wait it out. It will clear eventually. Sent from my iPhone using Wine Making

35 here, entering my 3rd wine making season. As others have said, I wish I gotten into this years ago. I enjoy this much more than I thought I would! Sent from my iPhone using Wine Making

I've been looking for a used crusher/destemmer for years. Eventually I'll break down and buy one... Sent from my iPhone using Wine Making

For $80 you can get a brand new Portuguese floor corker. Sent from my iPhone using Wine Making

Next time you take a Brix reading, give your must a stir. Give it another day or two, then regardless of the SG, transfer to your carboy. Sent from my iPhone using Wine Making

I agree with the above. It is way too early to judge the wine. Give it 6-9 months of aging. Patience is key.

Shipping labels come off fairly easy after soaking a bit in hot water.

Check with McMaster Carr, they have a 2.35 dia for a 1" motor shaft. Pt # 6204K12

The best bang for your buck is a smaller motor pulley (2" or so) or an 1100rpm motor. Going larger on the driven pulley, you'd need a 20" pulley to see the same drop in speed as above.

Add sugar at the beginning to get your SG up to 1.085 to 1.090.

Normally it is difficult to stop an active fermentation. Cold crashing will make the yeast go dormant. It might start back up once it warms.

I had 10 buckets fermenting this fall, it filled the house!