Recent content by Robert10

Hi Team! I am trying to make my first batch of watermelon wine. The fermentation has slowed down but not completed and the liquid has a very thick and fibrous texture. Is this normal? Should I add water? I would appreciate any recommendations. Regards, Robert Beginner winemaker from the...

Thank you for the feedback. What is K-Meta and when should I use it? I only have been using Sodium Metabisulfite for sanitation and Potasium Sorbate to prevent re-fermentation. The dry wine we are trying to make is from NYS Foch juice and also Concord. Fermentation took place back in October...

I have several bottles of wine that have that started re-fermentation after bottling. Yes, I did add Potassium Sorbate before I added sugar. I emptied the bottles back into the carboy and added more Potassium Sorbate. Can I save this wine or has it already gone bad? Any recommendations...

I would like to thank everyone for the excellent feedback! Thank you, Robert

I am testing (trying to fix) a single bottle that is re-fermenting. I added sorbate and camden tablets but is continues to foam up when I shale the bottle. Do I need to add more? What else can I do? Any other thoughts? Robert

I have a problem with my wine this season. What can I do if my wine gets carbonated (fizzy) after we added sugar andbottled the wine? I added campden tablets when I added the sugar. Is the addition of sugar restartingfermentation? . What can I add to stop this? Any suggestions would be...

Thank you for the feedback! The sugar solution seemed to smooth the taste. I will also try the other yeast next time. Regards, Robert

I recently made 6 gallons of apple wine from some fresh squeezed apple cider. Fermentation is complete and it has been racked a couple of times (remove sediment). The wine has a slight vinegar smell and taste. How can I eliminate the vinegar smell and taste? Any suggestions? Regards...