Recent content by Novice1

Make certain your yeast is fresh, i.e. not expired. Check the expiration date on the packet. If past the date I don't waste my time with it, and throw it out.

At a wine merchant's warehouse the regular taster died, and the director started looking for a new one to hire. He posted a sign at the entrance to the building... EXPERIENCED WINE TASTER NEEDED -- POSITION STARTS IMMEDIATELY. A retired helicopter pilot named "Ace," drunk and with a ragged...

If I win . . . Winexpert™ Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit I love Merlot. Thanks for the opportunity.

No, I did not. How does one degas? I was wondering if I should add sugar? Rack off into gallon jugs or wine bottles and seal them to age? Try Pot. Carb. in one jug to see what develops?

FYI- the fermentation has slowed almost to a stop. the SG is now 0.992. I titrated again and the acid is 0.75%. still tastes excessively dry or acidic. I racked off a gallon and added 4 oz. of sugar. It initially foamed up a lot and is still to dry/acidic to taste. I am now considering adding...

I sincerely appreciate all the responses! Deezil; WVMounaineerJack; BernardSmith; and GreginND. I added a gallon of apple juice and a little water to bring it up to the neck space in the carboy. It appears to be slowly fermenting, again. The SG prior to that was 1.000. Besides the book on cider...

I have 4 gallons of apple cider fermented to dryness and racked over to a 5 gallon carboy. I tasted it and it seemed very acidic. So my tests indicate about 12% alcohol, PH test strip indicates about 3.6, however the titration test indicates 0.85% acid. Is there anything I can do to save...