Recent content by rrob

Afterthought: Should I have put more yeast nutrient in ( which I didn't) , could more be added now? Rob

Steve: I'm not sure how high the temp went, as I said I wasn't home. The second reapplication of yeast I rehydrated for 15 mins in water as per the instructions on the packet. Yesterday I made a starter with new yeast and added 1/4 cup of the wine every 4 hours (3 times) and it was working away...

Steve: It was 1.110 to start, I was out of town and it wasn't all that warm in my basement at the time so I put a brew belt around the primary and a blanket ( I did this last year on a crabapple and it worked fine) the wine is pretty steady 72-75 degrees now. Rob

Steve: It was 1.110 to start, I was out of town and it wasn't all that warm in my basement at the time so I put a brew belt around the primary and a blanket ( i did this last year on crabapple and it worked fine) the wine is pretty steady 72-75 degees now. Rob

Hi all: I have my first batch of rhubarb wine on, it stopped working at 1.020 and has a very sweet taste, obviously it stopped prematurely, I was out of town and couldn't watch it and I suspect it was a little to warm. I need your expert help on how I can restart this batch to let it finish up...

Todd: I just use a small funnel to bring the level up to ideal after the wand is out. Put some wine in a sterile measuring cup befor you bottle and set aside to use as top up. Cheers. Rob

Yaeyama: No I didn't sprinkle the pieces, but I guess I will just give it time and see what happens. Thanks

Thanks I will do that

Hi all: I am making my first batch of scratch made crabapple wine. The apples were fairly yellow when picked and I just racked from primary to carboy. The color seems to be quite light brownish at this stage. My question is can I add some red food coloring at some point to make it look more...