Here is an update:
After a week, there was a small SG, it only dropped to 1070 from 1080. So, I did the following;
November 5 2019:
Added a slury of finished Dania that has used to be pitched with 16 cups of the above must.
November 6 2019 :
Agitated to get rid of egg smells (hs2)
I'm really happy for your SP. I hope you enjoy it the most.
Don't forget to degas it and stabilize it at this stage. As for the spatkloid, I really don't recommend using it. I've heard that it will haze by time after it is cleared.
Enjoy it, and don't forget to keep updating me
I checked mine today. It only dropped to almost 1070. I. E few lines on the hydrometer. It is basically stalled.
Therefore, I decided to pitch a stater. Heeehooo!
I've actually got a litre of white grape juice pack handy. So, I dumped it into a 1 gallon demijoh. Then rehdrated a sachet of...
Thanks for your comment.
I can't either leave the cover loose or heat it up!.
The reasons are, that it is in the cellar where the it must always be at 22c degrees.
Also, fruitflys are playing and having fun downstairs!!
But I'll try to move it out of the cellar and keep the it...
I hope you are doing fine.
Bellow are my notes of Skeeter pee. I'm not sure if it is stalled, cuz it is bubbling one bubble every minute or so although I Stirred them 2 times so far.
It is air tight by the way.
Date started 28th October 2019 :
boiled 16 cubs of sugar on 8 cups...
I had added campden tablets to my 5 gallons batches after crushing them and making them as fine as possible. Unfortunately, did not think of dissolving them into water before adding them to the batches (red and white).
Now, it's been two weeks and after several rackings, the powder...
Can you please help in the following?
Your inputs and contributions are really valuable to all of newbies out there.
I hope it will not take that much of your time to feed the tool...
Mmmmm. You are right!
But don't you think that it can be an indicator or a margin for each category?
For instance, if samples are tested within the same category of dryness/sweetness against the hydrometer can fall between two margins low and high for each category.
It is still theoritcal thu.
I have posted a questionnaire a while ago to answer this question. I meant to know the standards using the hydrometer which I think it is kinda missing info here.
I presume we all agree that 1.000 is a semi-dry and 0.096 is fully dry wine.
But when it comes to sweetness, the info is needed to...
I (like many other newbies out there) really have no idea when to add what, and what goes with what, and how much time I shall wait after I have added "what" (the element) etc.. until I end up with a ready to consume product.
Therefore, I wanted to take the initiative to start this...
The thing is, it's been a month and so already, since 29 June.
The smell and the taste are very are unpleasantly suphostcating.
I have a friend of mine who has his deliciously ready for consumption in 6 weeks span ( I used his recipe, ie: juice, Lalvin ec 1118 and sugar) but off course I...
Your input really means a lot to me. I just need some clarification.
I have batches that finally survived to 1.000 after a very long journey of cooking up and errors. I racked both into new carboys which eventually ended up with big spaces on the top.
The whole story here.
I am really so disappointed!
Now, I have bottled some of the leftover batch. I decided to go ahead and give it a try. The taste was so unpleasantly heavy and too undrinkable.
Is it because it is not ready yet for consumption? Or just this is it! This is what it is going to...
Just seen your comment. Yeah, pretty certain as nothing is mentioned on the juice label. It says "it is 100% pure grape juice", I looked thoroughly on the label but there is no info of any addition to the juice.
But I presume the redstar yeast has just had reached its full...
Thanks for helping me out, big salute to ya.
I have read your instructions this morning and I went ahead and done your recommendations as fast as I could.
I used the originally mixed carboy( that I mixed when I realized my misreading to the hydrometer at the begging to my batch...
How is it going? Hope you are doing fine.
I have made a red grape wine using Redstar yeast which stalled at 1030, Due to cooking up (misreading) with hydrometer readings, SG was 1190 then went down to 1100. I eventually realized my mistake and deluted it to 1070 which fermented...
I actually have racked the Lalvin's, but due to the leftovers with sedemints the carboys have not fully filled. I presume there is a fifth or a quarter left unfilled, am afraid. Now left for a week or so, would there be any spoilag, I'll go crazy!!
I think I shoke the carboys after...