Recent content by Pauly2275

Thanks for your help :-) I will let you know how it turns out.

When you say syrup, exactly what brand or kind do you use?

Just wondering what it takes to make port? any good recipes out there? I have a 5 gallon pail of zinfandel juice that didn't ferment as well as I would have liked. It ended up being around 1.001, so I decided to turn it into a port wine. What is the best brandy to add? How do I figure out...

So you're suggesting that it's a combo of the acids and high alcohol that could be making it taste sweet? that gives me some hope :-) How would I reduce the acids then, mlf?

Just wondering what everyone's experiences have been attempting a restart on fermentation. I tried a starter yeast for my Zinfandel that got stuck around 1.001 and currently has an alcohol content of around 14.0%. The starter seemed promising last night, but as I've been adding more of the...

There would have been no issue if you had invited some of us over ;-)

East Vancouver. :rn

I can see where you're coming from, but what I have learned from making wine is that you don't klnow how little you know until you start learning and then sometimes it's too late :) I made kits for years and then recently decided to try juice buckets. terms like; mlf, p.h.,sorbate...

Me too,I'm a Canuck. What part of the city are you in?

I have been reading about some clearing agents that when added will bond to sugar particles, thus removing some sugar from the wine if I understand correctly? I have found that the specific gravity is now making very small increments of change. Hopefully just a little more and I will be happy :)

I was thinking the same as you, but after tasting it I simply cannot. I like my wines on the dryer side and the taste of sugar kind of puts me off a little. There isn't much sugar left, but even at .002 it's noticable.