Recent content by TonyM243

I just moved my peach/white grape juice wine into the secondary fementer (6 gal plus 1 gal). The SG was equal to -0.996! I put in the yeast on Sunday evening, had an SG of 1.04 on Thursday evening and it was -0.996 on Saturday morning when I moved it to the secondary. I started at SG of 1.095...

Wellllll...I just had a revelation as to why I might have sediment on both the top and bottom. It just hit me, that when I bottled it in the winter, I put the bottles in a closet on their side, and I am sure I would have put them label up. When I moved them to the cellar, I put the label down...

Sorry, also added 3 campden tablets before fermentation. Tony

I am not sure if it is a growth or is sediment. The fact that it is on top of the bottle is what worries me about a growth. With a slight movement of the bottle when being poured tonight, it disappeared. Wade, I added 3 campden tablets and 1.5 tspn of potassium sorbate when I backsweetened...

I am not sure if this is a problem, or normal. The wine has been in the bottle for about 7 months and stored in a cellar that is 70 degrees + or - 2 degrees F. I noticed a rust colored sediment forming on both the top of the bottle (see round circle on top of bottle in picture) and the bottom...

Sounds like I will give them a try. I think I will also try fresh this spring and will have something to compare it to. Thanks again, Tony

Does anyone know if last years frozen dandelions would still be Ok to make wine with. Due to circumstances, was not able to make. Its almost time for fresh ones, but I hate to throw out last years. Tony

The batch is in the secondary and will be topping up and checking acid level today or tomorrow. I ended up having an SG of about 1.085 and nearly 4 gallons of must. I think you are right about the more blackberries if you want to have a stronger flavor, but I wasn't looking to have a strong...

Just read your tutorials Luc, and now know that I will have to boil my still fermenting sample before testing. Is there any difference in how to adjust the acidity of a fermenting batch? Tony

Thanks for the replies! That was the info I was looking for. I will check last years batch just to see if it has an acid problem, but won't try to correct. On the current batch that is in the primary for 4 days, I will wait and check prior to putting in the secondary carbouy, and correct if...

I just purchased an Acid Titration Kit. I have seen all kinds of posts and discussion on checking/adjusting acidity, but haven't read when you test the wine. When is it too late to test/adjust the acidity of a wine? I believe that last years concord grape batch did not have the proper acid...

Looking for some advice on a recipe I am thinking of making, for a 3 gallon batch. I am not a fan of wine with a strong/heavy blackberry flavor, so am trying to make a blend. 5 lbs Blackberry (Frozen from last season) 3 Cans Grape concentrate 1 cup chopped golden raisins 3 Campden tablets...

I know what you went through kiljoy, I also try the paring knife to no avail. Thanks again to all who replied with all the great advice and help! Tony

Arcticsid, thanks for the replies! The recipe I use did call for pectic enzyme and one of the 6 grapefruits peeled thinly. I also added a can of frozen white grape concentrate which was not called for in the recipe....sounded good at the time. I started it 1/5/09 with S.G. of 1.090, used Red...

That is what I was thinking it was. So if I use a sharp knife and slice a thin layer of peel of the outside, then I would be ok to use that peel? That is if the recipe call for zest or peel? Tony