Recent content by wineaddict

That's what I was thinking, It's kinda like a catch 22. I was thinking of adding the water level and putting in one more tsp of acid blend, but that would make it a total of 9 tsp of acid blend that I would of put in. I'm thinking of just leaving it as is and seeing what happens, I'm sure it...

Added 8 pounds of sugar in a room temperature gallon of water, then mixed in with my must. Then added water bringing the level up to 5 1/2 gallons. With this I got an acid reading of .55 so I added 2 teaspoons of acid blend (for a total of 8 tsp) to my 5 gallon batch and I think I am getting a...

ok, that makes sense. I guess I'll add my 8 pounds of sugar (diluted in water) and test again, I'm guessing that should bring the acid level down.

Well the acid kit is brand new, and yes I added the 4 drops. Could it possibly be the acid level is too low?

Tom & Jon I have another question please.Yesterday I just added my chemicals to my nectarine batch as stated in step four of my 5 gallon recipe which includes 6 tsp of acid blend. When doing a acid test afterwards I am not getting a color change like I got on my peach batch. Could it possibly...

Just checked the sg again and it's still .995. So Tom your suggesting in about 3-4 days I should add 2 1/2 tsp of K-Sorbate and add 1/4 tsp of K-meta? (I thought K-meta was a powder for adding to water and then to clean your instruments???) How long would you suggest I now keep in the carboy...

My room temp. is 73 to 75 degrees. Last night was when I completed my first racking and discovered my sg reading at .995, after only 2 weeks, also it appears my fermenting is complete due to lack of bubbles. If I am to understand everyone, it appears I am (maybe) still okay? and I need to add my...

Here is the recipe that I used, I boiled water, disolved the 8#'s sugar into it and then waited till room temp. before adding it to the must. I'm sorry the first reading was 1.10 AFTER I put the 8#'s of sugar in it. 1) 15 lbs of fresh peaches. Halve and pit them and then freeze for at least 2...

Similar common problem re; early fermentation. 2 weeks since crushing my peaches my hydrometer reading is .995???? How can this be? I followed my recipe that I have posted for Peach Wine. On day one I crushed the peaches following instructions to the tee for a 5 gallon batch. Beginning...

Here are my first two labels, just to do something a little different.

LOL, it's sad but your probably real close to being right, and this is what it has come down to at our schools, sad.

Cool, a volcano project for school science fair!

That was going to be my first guess (peach pulp). When you say exploded, do you mean overflowed out the top from so much turbulance? This forum is great, Thanks for your reply

Thank you everyone for your responce. Tom this is my "Peach Wine Recipe 1st attempt" in the recipe blogs. It's a 5 gallon batch in a 5 gallon carboy. I'm about ready to start my nectarine batch but instead of 15#'s of fruit I will use 30#'s. When making this from the beginning, like the 2nd or...

Your right, Thank you. There are some really small holes and I just placed the cap on with no problems. There is now a lot of visible action in the must after 2 hours since the transfer. I now have some real foam on top, and in the middle of the carboy it's realing turning. Thanks again.