Recent content by Winemanic

Thank you, sounds interesting! Only problem would be I shall have no access to bentonite. How about adding pectic enzyme and some K-Meta and leaving the juice in the fridge for a few days, then siphoning out the clear juice? I have 5 litres wine. How much juice do I add and how much vodka?

Thanks but I do not have Bentonite and we do not get wine making materials here.

I can get unflavored vodka easily. Gin is available in lychee flavor. If this helps, please do tell me more about it. I have about 5 liters of very sweet wine. Thanks.

I will first have to find grape juice. Here, we usually get fruit drinks - juice in water with sugar added. We do get imported juices but not all flavours are always readily available. Furthermore, I may not find the same brand I used to make this wine. We do get orange and apple juice...

Agreed. As, I also said initially, adding juice seems the better option. It's not much... I am a poor guy so am able to make only small batches. I have around 5 liters. Let's suppose I want this particular wine to be around 18% abv, How much juice should I add?

Thank you Varis. I do have tartaric acid. How much teaspoon would 21g be approximately?

What is acidulated water? Kindly elaborate... Thanks!

Thanks. The latter part is difficult, as I do not know if I could find brandy over here, and if I could, somehow, it would be too expensive an option. I like your first option. It is closer to what I had in mind.

In December 2016, I got my first ever supply of EC-1118. Excited, I decided to experiment by making a wine with high ABV. Without researching and calculating, I took grape juice and added enough sugar to up the starting SG to 1.200 -I had in mind that the OG is usually 1.200 instead of 1.100 or...

The wine is made. I haven't bottled it yet, letting it age in bulk. It is perfectly clear and has flavour. I stabilized it with K-Meta and K-Sorbate and then back sweetened it a little. However, the ever experimenting me made sure I did something to make the wine not good! In the primary, I...

I intended it to ferment so it can clear out perfectly. The logic was, to have very little sugar to convert to alcohol and leave behind more flavor.

Update: Day 5: Racked into secondary Day 10: Fermentation stopped. Wine completely dry. I took 2 more pounds of fresh strawberries, stemmed and washed them, froze and thawed 3 times, then crushed them; added a little K-meta and pectic enzyme, left in the fridge. Dissolved about half a cup...

Okay friends, Just pitched in the yeast. Waiting now, finger crossed! :fsh I dissolved 1kg (2.2lb) more cane sugar in as little water as possible, heating it slowly, and added it to the must. I then took the SG using @johnd 's method, and on the Baume's scale it read 12 or 13, which...

It depends how you do it. In July 2016, I started my first fresh grapes wine. I had no wine yeast, so cultured some from the grapes themselves. The fermentation was good and vigorous but it ended up in a wine that had a lot of sediment and would never clear, even though I left it for months. It...

Used gelatin in my first ever red grape juice wine.... cleared wonderfully. Used it on the next batch made from fresh strawberries... the result was a terribly cloudy wine. Had to add more sugars and ferment again to get it cleared. Next I made wine from fresh red grapes. Was confident the...