Recent content by renegade66

Lol, this is my way of relaxing, I am an Electronic Engineer by trade The more sensors and readings the happier I am and the graphs i get allow me to reproduce a batch when i want to without surprises.

I am adding in volume correction to my spreadsheet, slowly working out the required formulas. Since in my case i used sugar in grams, i am using 1kg of sugar is 0.63L in liquid volume. I downloaded Fermcalc and find it very useful. My spreadsheet is for tracking a fermentation with multiple...

A while back i made a spreadsheet that tracks the alcohol in my wine during fermentation as i enter SG readings along the way. This works great when i let a wine go to dry to the final SG readings and therefore the final alcohol. I am trying to redo the spreadsheet to take into account sugar...

I added sulfate and sorbate to everything yesterday, and moved some to 1 gallon jugs. In the picture from left to right, ginger, apple, a blend of all three, and then tomato. These are not sweetened yet they are just stabilized for now. If i wanted to bottle them that way how long should i wait...

Lol It was a lot of hand grinding on that ginger but the end product keeps getting smoother. My experiment is fermenting although i don't think it would be wise to bother trying to re-start at 16.6 percent. These wines are going to end up sherry or dessert wines at that level anyway. I am...

Not sure if this would be a valid experiment. I have filled my test beaker about half full of the ginger wine, added an 1/8th tsp of yeast nutrient and the same amount of yeast. If the alcohol is higher than ec-1118 tolerance this mixture in my thinking should not start.

Just a note i did not use moldy ginger mine was fresh

Do you think the two wines sitting at 1.040 may have been the result of stuck fermentation? I am wondering if i should try and restart those batches to get the rest of the sugar out. Is this a good idea or would it ruin the batch. How would i do it if it sounds feasible. Or is it better to stop...

To the the most safe i will add the sulfate, i have a feeling from the taste of these wines that they had gone through a spontaneous Malolactic Fermentation i thought i had read somewhere to not add sorbate to these wines? I assume this by taste as they have that milk like texture that was not...

Do i need sorbate and K-meta or can i just use the Sorbate given the high alcohol content in the wines. I am trying to avoid putting sulfate in the wines. I did pass the wine through 6 pads at 0.5 microns If i do need both how much will i add of each to the wine, how long to wait after adding...

I know i chapped them to the max my goal was to get something near sherry or brandy. The wines do not have and oxidation the head space has private preserve in it which i purchase here https://www.midwestsupplies.com/private-preserve I did track the original S.G readings but moved and lost my...

Hi all new user to the forum. I have 3 batches of wine that have been bulk aging under air lock for some time. I am looking to get them into the bottles which is raising some questions for me. I cannot find my original notes on these wines so i do not have the original SG readings. I do know...