Recent content by Omerta

Thanks for the info

Thanks for all the input. How well does cider clear? Will I need an fpack with cider? I'd like to do a spiced version. How much spice would be needed for 6 gallons thats not over powering but adds a nice profile? X sticks of cinnamon X cloves etc

yeah i can spell... sugar :slp

Thanks for the quick response. Ok. Is there a formula for using cider? Adding water, etc. Or just go straight cider and add suger to get the a good starting SG?

I think I want to try an apple wine for next years holiday season. Is there a difference when using juice vs cider? Is one better than the other?

MLF is a slow process to begin with. I'd get the temp up to 70+.

Not to thread jack, but... Tom, have you heard anything from Gino Pinto's about this Chilean season?

Welcome! I too used Corrado's juice this past season (actually a little late in the season). Be careful wiit the Corrado's branded juice buckets. My father-in-law and myself have both had issues with these buckets. My Corrado's branded came started and the bucket was only full to about 5...

After some research the banana flavor is most likely a bi-product of carbonic maceration... but that would be a completely different thread. Sorry for the thread jack.

Is a banana'ish flavor from stressed yeast?

Ain't dat da troot!

This is the problem wine from Corrado's as seen in the racking hose. Actually looks like iced tea...

Thanks Tom. I ran Super Kleer through it. It is still a bit hazy. I racked and added PE to see if it could help in clearing the haze. Just wondering how long I can let the wine sit on the PE.

I'm trying to use pectic enzyme as a clarifier... my question is... How long after adding pectic enzyme should I rack?

The taste isn't bad its just nothing to right home about. Weak body. Bad color. It's totally my fault. I waited too long and took a gamble on what must was left at Corrado's. This is the batch that was started when I picked it up. I just rode it out to see how it would come along. Didn't have...