Using Wine Lees
I wonder if using the fragrant, yeast-rich lees from the primary fermentation would make a good bread? I have retained and used lees to start up a new batch of wine. I have some lees from my most recent persimmon wine waiting in the fridge. I'm thinking that they would be great...
Racking the Loquat
Yesterday I siphoned the loquat into a clean 5 gallon carboy and topped with an airlock. The glass jug sits in a rack that pivots and I have been vigorously rocking at intervals since. Lots of gas is bubbling off. I have not previously clarified and not previously sulfited. I...
Thanks for degassing tip and another question
Muscadine--Thanks for the degassing info. I plan to siphon off my cloudy loquat wine into a clean carboy. and give it some good stirs. Should I let splash while siphoning? Also I see that in a previous post you recommend: "add K-meta every other...
Using Lees
I reserved the lees from my last primary fermentation (loquat) in May and used to start up my next batch of wine (persimmon) in July. I kept the lees in the fridge and fed it a spoonful of sugar every few weeks. I used about a half cup. The fermentation was very lively. I think...
I make wine from wild persimmons, plums and loquats. I currently have wild persimmon clearing and loquat that might need some bentonite. I began it in early May and used pectic enzyme. Fermentation is complete but it is still somewhat cloudy. It is nicely dry, with a good alcohol content and...