Recent content by SolocamX708

The one batch i made i did use raisins and cinnamon in and that was harsher than the rest, i dunno what is happening here, but this wine isnt quite to my liking at all. I even took some that has an sp of .095 and backsweetened to try it and it just doesnt have much flavor.

Thanks for the input guys, ill see what I can do. The Ec-1118 in all reality is a champagne yeast could that be making this such a harsh wine?

I wouldnt mind having to add some sugar to taste, but i do not have the apple fruity taste i am looking for. Would a different yeast strain suite what i am looking for? I know the lalvin-ec118 is a very quick fermentor capable of 18% alcohol. Maybe it is fermenting to quick and not capturing the...

Yes i did add acid blend, but i do not remember how much off hand. It is still young, it has been in the secondary for a month. I just am not happy enough with the taste, i mean this wine is extremely dry. I am wondering if this strain of yeast is fermenting the wine to quickly and not giving me...

I forgot to add the recipe 20lbs fresh apples Suagr to a sp of 1.085 Lavlin EC-1118 1 1/2 tsp of pectic enzyme 1 1/2 tsp yeast nutrient

I am trying to figure some things out in the field of winemaking and maybe you guys can help. I have tried making several batches of apple this year trying to perfect a batch that i like. I have critiqued each batch and recorded all that i have done. I have a couple questions though. When making...

Doesnt sound like a half bad idea

Thank you for the response, I was not far off from what i was thinking. Just making sure i didnt have some science experiment brewing haha

Im am no expert at winemaking but have made a few batches last year, I put on a batch of strawberry on, on Tuesday of this week. My question is today when i stirred it, some kind of reaction went on and it started over flowing, Im sure one of you guys could tell me why. Thank, Aaron