Recent content by Pavel2012

I hate removing labels to the point that I started buying new bottles. But just before that I read somewhere, that if you put them in the oven at say 300F for a while, it makes the process much easier. makes sense given that labels have synthetic glue. Ment to try that for a while. P.S...

Sorbate is fairly soluble in water. It is going to be dissolved in wine and can't be removed by filtration

thank you. Pavel

I am buying juice had had yeast added in, I don't know what yeast strain do they use. I am reasonably certain it is the temperature, my summer batches that are within temperature range are OK. Fermentation is producing heat only at initial stages, it will cool down eventually. It is possible I...

Seth, All I need is to have fermenting done within a proper temperature range (21-24C, not sure about Farenheits). My basement gets to 18C in winter, I tried fermenting at this temperature in the past, not so good. Takes forever, and the wine has a distinct yeasty smell.

Thank you all. That was very helpful. Pavel

Thank you for your responses. Obviously I missed a few threads in my search. RegionRat, what did you use as a temperature controller for your system? Glad I don't need a freezer :)

After searching the forum I found a two threads about maintaining temperature wine brewing in the basement. The possible solutions include either using brewing belt or immersing carboy into water bath with a heater and temperature controller. I would like to resume the discussion about...

I used just to rack my wine after clearing, it works, but one has to be very careful there to stop racking, need to leave at least an inch at the bottom of carboy. With that I might get an occasional bottle or two that gets some yeast in, so I ended up buying a bon vino filter and filtering...

Presumably everyone is working within 21-25C temperature range. Wouldn't think there is a huge change in density in that range.

Thank you for replies. I agree, K-sorbate addition at clarification could be the issue. I share concerns about chloro-phosphate ("pink powder"), but it is not the problem, I tried without it with similar results. The phosphate is basic and tend to linger around, but I typically do few water...

Julie, thank you. I don't believe it is too much acid, the taste is different. Should get a pH meter at any rate. My understanding is that sorbate helps to preserve the wine apart from stopping fermentation. Good comment, sorbates are known to go through secondary reactions. Tess, my...

I would like to ask for opinion/advice regarding a problem I consistently have with my wine batches. Understandably, it is difficult to pinpoint a problem in a virtual environment, but any help is much appreciated. All wine batches I made so far turn bitter shortly after bottling. I am...

Thank you. Actually the fermentation finally started, albeit with a day or so delay. The juice was intended for wine with no preservatives and with east. You are absolutely right, airlock bubbling is not a good indicator of fermentation at early stages...it does take a good swirl to see foaming...

I am new to this forum and to wine making in general. So far no big surprises, but this batch wouldn't start primary fermentation at all. I have a 21L batch of Carignan Grape Juice. It comes with yeast already in. For the first time I to used 54L demijohn bottle. Two days later no sign of...