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  1. Raptor99

    K-Meta vs Campden Tablets

    Campden tablets including a binding agent, so I they contain only 0.44 g Kmeta. For small amounts, measuring by weight is much more accurate.
  2. Raptor99

    Apricot Mead

    Did you find a way to compact the lees?
  3. Raptor99

    Apricot Mead

    Thanks! I think I'll try cold crashing first, but if that doesn't work, I'll try bentonite.
  4. Raptor99

    Apricot Mead

    I am working on an Apricot Vanilla mead, started on 2/5/24. I racked it on 2/12 and again on 3/3. As you can see in the picture, the top portion is clearing nicely, but there is a lot of fruit sediment. The dried apricots were in a mesh bag, which I removed at the first racking. The 1.5 L bottle...
  5. Raptor99

    Rookie Mango Pulp wine help

    I make mainly fruit wines, and I agree. Most fruit wines taste best with an ABV of around 11-12%. @Dordelli If you add mango juice, that will ferment as well unless you stabilize first. Another option is to add some mango juice at the time of serving as you suggest.
  6. Raptor99

    Australian farmers rip out millions of vines amid wine glut

    It might be more about supply and demand rather than decreasing wine consumption. There are too many vineyards, so it is driving the price down. It must be heartbreaking for the third generation farmers.
  7. Raptor99

    Australian farmers rip out millions of vines amid wine glut

    This article shows a small increase in world wine consumption since 2000: https://www.statista.com/statistics/232937/volume-of-global-wine-consumption/ A lot more info on the Australian wine market here: https://www.wineaustralia.com/news/market-bulletin/issue-266 I'm wondering how all this...
  8. Raptor99

    Oxidation after bottling/recorking

    How do you know that the problem is too much acid? How much acid did you add in your recipe? To really find out, you need to measure the pH or TA . Most fruit fines taste sour without a little backsweetening. As @Jovimaple suggested, try adding a little sugar to a sample and see if that...
  9. Raptor99

    Tomato wine - my fastest ferment so far

    I am wondering as well. There are many variables, including the variety of tomato and the exact degree of ripeness. I used 10 lbs. of tomatoes in an initial total volume of 1.75 gal. That is similar to the amount I use for other fruits, but maybe it is too much for tomatoes.
  10. Raptor99

    Tomato wine - my fastest ferment so far

    I bottled my tomato wine yesterday, so I thought I'd post an update: I fermented red and yellow tomatoes separately using the same recipe and yeast, to see what the difference would be. Color: In the middle you can see the two bottled wines. The color is the the same. On the right and left are...
  11. Raptor99

    Rubber bung won't stay put

    I've had this problem too, especially with one-gallon jugs. It helps if the stopper and the inside of the neck are completely dry. I also discovered that one batch of stoppers that I purchased was a little harder than the others. That one would always creep up. I gradually removed the too-hard...
  12. Raptor99

    How to handle these new 'red wines'? Halt? Bulk store?

    I usually rack off the gross lees (fruit bits and sediment) about a week after starting fermentation. Some on WMT have experimented with leaving it on the gross lees for a longer time. Glass carboys are not designed to withstand pressure. So if you push in CO2 to push the wine out, there is a...
  13. Raptor99

    How to handle these new 'red wines'? Halt? Bulk store?

    Actually, many fruits are low on tannins. I regularly add extra tannins and/or age on oak chips for most of my fruit (i.e. non-grape fruit) wines. Good point. Apples need malic acid to taste like apples. Blueberries need citric acid. So when I need to add extra acid to a fruit wine/cider, I...
  14. Raptor99

    Damn, broke a carboy today

    Thanks for looking into this, and for sharing this response with us.
  15. Raptor99

    Back Sweetening

    I always stabilize before backsweetening, no matter how long it has bulk aged. It is simple and easy insurance against bottle bombs.
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