Recent content by TheRichFish

Thanks, I was starting to get worried about it.

I racked to a secondary this weekend and mixed in five crushed campden tablets. Now there is this white stuff floating throughout and settling to the bottom. Definitely was not there before I racked and added the tablets. What is it and what should I do??

The SG has been 0.996 since the last of September, AV is 11.1%, I've racked it three times since then, have a 5-gallon carboy full. I now would like to sweeten it and add some flavor to it. I understand adding the campden tablets and sorbate when I backsweeten, but is an F-pac something you buy...

I've racked this twice since the beginning of October, SG has been at 1.006 since the last week of October. AV is 15.6%. Is there a way I can improve its flavor, the alcohol taste is "slightly" overbearing.

Just bottled my first try at a kit wine, a tropical riesling. Looks good, smells and tastes very fruity and sweet, but theres a hint of a taste thats hard to describe, the closest I can get is "oily." Its not overbearing, but its definitely there. The strong fruity taste may be masking some of...

Thanks for the offer to help. At the moment it still smells like cloves. I don't really have much hope for this batch and expect to eventually dump it and try a different apple wine recipe. Would like to know what I did wrong so I don't repeat it however.

Added a packet of Montrachet, it took another seven days but finally the SG hit 1.040. Eighteen days in the primary.

On the 21st I added two more gallons of apple juice and four more pounds of sugar, SG was 1.126. Now three days later still no fermentation and SG is still 1.126. After almost nine days sitting in the primary with no fermentation, is the apple juice still good? Should I add a packet of fruit...

I'm basically following a recipe for spiced apple wine that was included in a winemaking kit, except I switched out 2 pounds of white sugar for brown sugar. The must is 72 degrees F. Can I wait as long as Monday to add a different yeast? I won't have access to any until then at the earliest.

On Tuesday the 17th I started my first 5 gallon batch of apple wine. I added 2.5 gallons of apple juice (no preservatives listed on label) to 2.5 gallons water, added in the required acid blend, pectin, energizer, and crushed campden tablets. Added 10 lbs sugar and two pounds brown sugar, and...

Switched to a 10 gallon primary, added 15 pounds more peaches, and one gallon more water (did the additional water before I read the previous post not to add more water, oops!) which filled the primary to the brim. I now have around 55-60 pounds peaches in 4 gallons water. Rechecked SG which is...

When should I add the peach concentrate/syrup, now before the yeast, or later? Adding more peaches won't be a problem, I have a prolific peach tree in my yard, but right now the primary fermenter is brim full so I can't add anything else without removing something, which would be peaches or water.

Thanks! I was worried I had already messed everything up before even getting started.

I've also already mixed in the following ingredients for 5 gallons: 10 lbs sugar, 7.5 tsp acid blend, 5 tsp pectic enzyme, 1.25 tsp tanin, 2.5 tsp energizer, and 5 crushed campden tablets.

My first attempt at wine making, I plan on making 5 gallons of peach. I smashed around 45 pounds of peaches into the 6 gallon primary, but could only get 3 gallons of water into the primary; recipe calls for around 4.5 gallons of water. The SG before adding the yeast, which I still have not...