Recent content by slide95
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Kit suppliers
Website is good for designing and they are happy to go back and forth until you are happy.- slide95
- Post #7
- Forum: General Wine Making Forum
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acid effects via Invert sugar?
Much commercial yeast has been bred to adequately produce the enzyme necessary to invert the sucrose to glucose and fructose. Such yeast will actually perform better with sucrose solution than invert sugar. There are yeasts that are bred for improved efficiency for direct fermentation of...- slide95
- Post #11
- Forum: General Wine Making Forum
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Amount of Potassium Sorbate
I've used the "cake sprinkles", and followed the labels recommended "dose" along with a campden tablet with good results. The maximum concentration of sorbic acid allowed in finished wine is 300 mg/L, (300 ppm). Potassium sorbate is 74% sorbic acid. 1 gal is 3.785L. 1.53 grams per gallon of...- slide95
- Post #12
- Forum: General Wine Making Forum
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Kit suppliers
We have used Owayo twice, been great to deal with and good quality. They will send you samples for sizing as well. Website is good for designing and they are happy to go back and forth until you are happy.- slide95
- Post #6
- Forum: General Wine Making Forum