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ha ha upper guess my vernacular is spilling over to the wine forum:h OK wade, I'll splash rack it this all started because the guy at the wine store pointed out the ppm on thier campden tabs and said all are not equal thanks all oh yeah, i may buy the so2 test

guys my wine store guy pointed out that the campden tabs they sell are 'high test" these are LD carlson 1 tab = 150 ppm so when i told him i was going to rack and was gonna add more k meta or campden he said ..whoa

I've now learned that campden tablets come in various strengths...and a raspberry wine recipe i was following called for a specific # of tablets shouldn't recipes be written in PPM for these additives..if there are various strengths one can buy and...now...what can i do, i added 6 tablets...

hey wade i followed your recipe and have gotten to siphoning off the primary to the carboys the thing is...i had to use 2 carboys, because this generated @8 gallons now, at 5 1/2 gallons water - is it possible my 35# of fruit generated 2 1/2 gallons juice?? after siphoning off the...

yes! 72 hours later and i finally have fermentation thanks all

no wade i used your recipe!! to the T bad yeast?

well...sg holding steady at 1.085 dunno, i'll see whats up in the am

i'll do another hydro reading when i get home oh yeah, i know the sight and sound...just nothing happening thank you guys

my large primary does not have an air lock.. pitched the yeast exactly 48 hours ago/ sg at 1.085 i thought i would see some air bubbles by now...that's all be patient?? i have only done grapes...this is my first fruit

i need some help a pitched the yeast 2 days ago, and i've got nothing happening i'm using 1122, and followed the directions on the package, along with yeast nutrient and energizer room temp is a constant 74 degrees (i'm using a small closet with a space heater in the basement) should...

thank you wade

Thanks Troy This site has been tremendous Just stopping by the store today to get some sulfite and an acid test kit berries are nearly defrosted and i'll mix this up tonight!

i'll use that info too thanks midwest

ok so 36 lbs?? i've got extra so i can follow this how long do you leave the bag in the primary for...i've read different opinions thanks!

wade - the recipe i cited says leave the bag of rb in the primary for seven days.. does that make sense?

"pull out fruit and temporarily store in bucket" i don't see it being used again?? "At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock" i don't understand this sentence less sugar seems to be key here thanks much!

thank you midwest! that is great info, i don't have an acid tester and will get one i agree, on a first run at raspberry i'll stay with one note i was recommended the 1122 which i just went with i should be set to go, i'll surely have other questions and this board has been great

thank you sacalait but it's corn sugar...not syrup here's the recipe i've been pondering Night-of-the-Living-Raspberry (i can't post the link cos i'm a newbie i guess but it's easily google-able) Night of the Living Raspberry/Raspberry Wine 9-10 pounds of raspberries, crushed 6...

hi i've been surfing this forum and the web for info on Red raspberry wine i did kit wine years ago and still have most the gear i went to the local store and got new what i needed i have some questions though please: i've got 25lbs of frozen red raspberries picked off our own...