Recent content by WineyTexan

SBWs..I read through the site. Thanks. Maybe I haven't taken a correct reading. "It is necessary to de-gas a fermenting must or new wine to achieve a correct acid reading as dissolved carbon dioxide has will affect the test results." I guess I'm going to have to de-gas it, whatever that...

Here's an idea and I'm wondering if it will work...so I'm running it by the experts on this site to get your opinion. My wine is almost 2X too high on the acid chart and some of the suggestions have been to dilute it with water. If I did this it would lower the alcohol content, which I don't...

Thank You for your advise. My wine needs approximately 50% reduction in acid (a little less). Here is what I have read: NOTE: Acid reduction with Calcium Carbonate, Potassium Bicarbonate, OR Acidex can not exceed more than a .4% total reduction either by combined or any one application...

I am thinking about trying your suggestion to Cold Stabilize my wine hoping that it might drop out some of the acid. I'm in the North Texas area and we are experiencing some cooler weather now. If I put the carboy in my garage for a few weeks would that be considered cold stabilization? It...

I have a beautiful 3 gallon carboy of hard cider but I'm confused about when I should bottle. The SG started at 1.070 and now it's at .997. I pitched the yeast three weeks ago and transfered to secondary a week later. There is about an inch of sediment at the bottom. Should I transfer again to...

Julie: Was this in a primary bucket and open fermentation or was in under an air lock? Did you stir it everyday? What was the deciding factor to remove the pulp?

I have started testing the other musts I have in various stages of fermentation. I posted a question about my Wild Plum Wine being too acidic and I hope you will post any suggestions to help with that. I also checked my Persimmon Wine and before I start adjusting I want to make sure I am...

Wild Plum Wine is my first batch of wine EVER and I'm trying to salvage it. I have it in a 5 gal carboy. It is fermented to dry. I had not acid tested before. I just took a reading and it is way overboard. I couldn't get the tester to change color with the must, so I put a sample of must in...

Only in a Winemaking Discussion Forum can you go from "What's this hole in the lid of my bucket for?" to nominating Wise Men for a Nativity Scene! Proof that there is no lack of creativity here or lack of wine.

I've given up on what to do with the hole and switched to the towel. I've been so inspired by the picture and all the apostle jokes (very funny!) that I have decided to ferment more 1 Gallon batches and use them as Christmas decorations. I needed a reason to ferment something, now I've got it...

I have a one gallon batch of Jalapeno Wine that tests 5.5 and I'd like it to be at 6. How much more acid blend should I add? Any suggestions?

I finally got brave enough to read the directions included in the acid test I have. After several tries, few cuss words and then looking through the tutorial posted on this forum (thank you so much!) I took my first acid test. How often do you test for acid during the wine making process...

Runningwolf: Why do you use an air lock during primary fermentation? Everything I have read states that the "yeasties" need the air to populate.

Ok, I'm really embarrassed about this question and trust me I have searched the forum to see if anyone might have asked it before. So here goes... I'm fermenting a small batch of must in a 1 Gallon bucket. There is a small hole on the top of the lid. Should I cover the hole? I don't have an...

One more question about adding raisins. When making a must with fruit/raisins/sugar should you wait several hours before adding the sugar and taking an SG reading? Or do the raisins "up" the sugar level right off the bat?