Recent content by travelnutt

Thanks that helps a lot. Ill act on your advice.

Although I have kept it refrigerated, I live in a very hot climate. Averaging year round close to 100⁰f, ( around 36- 39C). Maybe it just got old? What if I leave it in the fermenter and wait, and then try get some fresh finings. (I live in a place where these things are not available even on...

Its tastes and smells ok

As you can see, this quote cloudy. I suspect may the gelatin didn't. Do you think egg whites white clear it? Or is it a lost cause?

Just those two. Ill send a pic.

Thanks

The first time I used a wine findings kit that I got from a wine supply store. It's a two-part "A" and "B" . I've used it for years, and it's always been fine. Then the second time I used a liquid gelatin that I had left over from a wine kit. Both were a bit old. Could that have been a problem...

After fermentation, I put some wine clearing findings in. The wine clear right up, so I racked it again to get it off the cleared sediment to prepare it for bottling. At the last minute I decided to clear it a little more, so I gave it another clearing treatment. Whoops!!! Mistake. The wine...

Thanks

Is there a conversion from Ph to TDS? Or are they two completely different things ?

From what I read, red wine should be about 5 on the ph scale

Thank you. I appreviate the advice

Can I increase the % of alcohol by slowly adding sugar during the fermentation process?

So if my initial reading on the must is 1.060 and the final reading after fermentation is below 1, what is my percentage of alcohol?