Recent content by samdizshiz

if I could send a video I would but I can't see how to attach one it is still fermenting vigorously allot of bubbles the airlock is bubbling once every second I will keep the airlock attached and see what happens

If it helps I just checked sg and it is at 1.014

I did not check the sg when I racked and im not at home to check now but it's seems like the beginning of water boiling like the small bubbles coming up the side it was not dry tho I tasted it there was still some sweetness to it I'm just wondering if pulling the airlock and just covering the...

Hmm so that being said I have racked my wine to secondary after 5 days and have noticed the air lock is bubbling constantly it's like the fermentation is still goin strong but now I've sealed it off from air will it have an adverse effect ? Will it slow down should I just remove the air lock ?

Wow that is some useful info I'm going to keep that thanks . Also I've been reading and watching TV shows about winery's how come they only do an open primary fermentation for 1 to 2 weeks then rack to a barrel to clarify once fermentation is complete there seems to not be a secondary why do we...

Yes thats the first thing I did after the change in sg reading

All of these readings were taken with strained liquid I'm thinking if the whole idea is to test the change in density of the dissolved sugars in your liquid the best reading would be when the must has settled?

Well guys something doesn't make sense here. Yesterday I added everything to the primary except the yeast. The sg reading was 1.131. Today before I pitched the yeast the sg was 1.090 I stirred it and the sg reading was 1.120 I checked with two hydrometer Wich one do I trust ?

OMG if only I had that calculator a long time ago...

Wow that's allot of info haha thanks yes dewberry's are somewhat like a blackberry but the flavor is 10x stronger more acidic and tart but sometimes you get a good one and it can be quite sweet I will increase this batch so I can get my sg correct I want it somewhat sweet but I'd rather not have...

Do you see anything wrong in that recipe as in fruit to sugar or is that pretty normal ?

Okay thanks I think I will add a gallon of water then the berries then check sg again next time I won't follow the recipe so closely and worry more about sg than pounds of sugar.

I think I might understand If I add an extra gallon of water I can go get 4 lbs of blackberries from the store would I need to add more campden or would it be fine to just add those 4 pounds the gallon of water and pitch the yeast ?

Also should I choose a different yeast I have not pitched it yet so as to not get the abv so high ?

I think 14 % would be kind of what I want I would like to be lower but I do not have more fruit to add with the recipe above what would I change the get around 12 % just for next time I make this? Also how much fruit to water would I add if trying to dilute this