Recent content by RickD

Welcome to MY world!

I had a couple of bottles of apple wine made from juice that I bottled on 3-24. I opened one today and the amount of carbonation was amazing. There was some tan-colored sediment. The taste was not good. I thought I would see if its salvageable or if I should go ahead and toss it. SG of...

My must: 40oz of thawed mashed raspberries, 2lbs 12oz table sugar, 109 oz water, total volume 192 oz, starting SG 1.098, pH 3.68, TA unknown; Additives: Tannin, Pectic Enzyme, Acid Blend, Yeast Energizer, Yeast Nutrient; Yeast: Montrachet. Final SG: 0.994. My racking technique: skim off...

Just a heads up...if you buy Campden tablets from Amazon you need to look closely to see if it's K-meta or Na-meta. Fool me once...

I was concerned about flabby wine. Not sure how to respond to the SP implication.

The fact that Realemon contains Na-meta and sodium benzoate probably doesn't help!

I'm a small batch wine maker. I mix up one gallon batches of Star San in one gallon jugs of distilled water using 1-1/4 tsp of Star San. I cap the jug with it's original cap, write the date on the jug with a sharpie, and make a new batch every 8 weeks (arbitrary, but on week 8 the fumes still...

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Working link: "Tips and tricks to using a whole house filter" | Wine Making Talk

I wish I had paid more attention to this thread before I pitched my red raspberry. I flinch sometimes when the technical discussions get so far over my head. I used six 12oz bags of frozen berries (4.5lbs), so I got lucky in that regard. I added 1/2 tsp acid blend. I was able to test pH...

Sometimes I feel like the dyslexic guitar player going down to the crossroads to make a deal with santa.

Doh!!!

The lemon appears to have gotten lost, at least for now. I may try adding some zest to the bucket next time.

Thanks!! For as long as I can stand to wait! One will be opened this evening, so...

1 gallon batch...came out great!