Recent content by ryan850

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  1. R

    Should I dump my wine? Wispy white sediment in wine bottle

    Dissolving Campden Thanks for all the advice. I wondered if you could tell me the proper way to dissolve the campden tablets. I have been crushing them with the back of a spoon and stirring it in and letting it set 24 hours. I will start dissolving it in a portion of the wine prior to mixing...
  2. R

    Should I dump my wine? Wispy white sediment in wine bottle

    Should it go bad that fast? I was afraid it was a fungal or bacterial thing. Like once it got oxygenated it took over? Some more information: I waited a few weeks after i thought the fermentation was done to bottle and i used a clarifier. I also used campden tablets before bottling...
  3. R

    Should I dump my wine? Wispy white sediment in wine bottle

    I made my first batch of wine in February. An apple cider wine. I've been drinking it and I thought it was fine. I poured a glass the other day and didn't finish the last sip. The next morning I was taking the glass to the kitchen and, don't know why, but I drank it. I think it's just a...
  4. R

    How full should the carboy be?

    I'm fermenting 6 gallons of apple wine, it's in secondary, but i was concerned that the carboy wasn't full enough. There was actually only about 5 3/4 gallons of cider. The volume in the carboy is only right up to where it starts to taper. or what i guess i'd call the "shoulders". Is it...
  5. R

    Rehydrate yeast first, or not?

    I've heard that rehydrating incorrectly can lead to problems. How much wiggle room is there? What I mean is, how hard is it to screw it up. Say my thermometer is off and it's 95 or 110 degrees, will I kill it? Do you rehydrate in just plan water with a bit of the must? If so, what's a good...
  6. R

    Rehydrate yeast first, or not?

    I'm new to this.. fermenting my first batch right now (apple cider wine). I had a question about re-hydrating yeast. Does everyone do this? I was told to just sprinkle it on top and not bother with rehydrating. It's fermenting just fine. What's the advantage of rehydrating first. Also, why...
  7. R

    Fermenting too fast?

    I got the heater off now. It is a 6 gallon batch. The starting SG was about 1.090. I'll rack it now. Thanks for the advice. Is there anything else I should do? This is a huge drop in SG in 3 days. Still think it's not ruined?
  8. R

    Fermenting too fast?

    Hello. I'm making my first batch of wine. I'm using apple cider from a local orchard. I'm concerned about it fermenting too fast. I started with a PA of 12%. It's been 3 days and the SG is already 1.010. Is this bad? Should I start secondary fermentation? I have a cold house so I'm...
  9. R

    Sulfur in Tap Water

    Ok. thanks for the replies! I filter my drinking water, but it's not very handy for cleaning equipment (no way to hook it up to a hose or anything). I was thinking sulfur would degas once the equipment was left out to dry, but couldn't find info online about that yet.
  10. R

    Sulfur in Tap Water

    I'm referring to using it for cleaning equipment only. You think I should use bottled water? Just wanted to make sure I was clear in my question.
  11. R

    Sulfur in Tap Water

    Hello, I'm about ready to start my first batch, but was concerned about the quality of my tap water. I will be using spring water in the wine itself, so that isn't the concern. I was wondering, however, if it was even safe to use my tap water for cleaning the equipment and bottles etc. I...
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