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Hi Wade, Yes it's still fermenting, and slowly clearing. I guess waiting until fermentation is over is probably the best idea. I probably got unnecessarily worried because of the amount of apple chunks and things floating around during the primary fermentation. Most of this was strained out...

Oh yeah, it's a 23 L batch.

Hi Wade, Sorry for not getting back to you, I was on vacation with no internet access. As an update, I racked/strained to secondary and there was a lot of particles that came out in the strainer. I topped up with some unpreserved apple juice, and it is going well through the secondary...

My understanding is that ph is the measure of acidity/alkalinity of a liquid. I'm curious as to how this doesn't correlate to total acid. What else affects ph levels besides acid/ alkalai?

Okay, Thanks Allie! I guess I need more patience, which is one of the things I wanted to work on by undertaking this hobby. :) I was just worried because when I put the must into the primary (I used a 23 L carboy) it took about 4 hours. It had the consistency of applesauce. I went online...

Like Green Mountains, I have been storing my equipment in a bucket of solution. Does anyone know if this will shorten the life of plastic items? (eg. thief, siphons, etc.) Also, I was worried that the residual k-meta solution on my hydrometer, spoons and other items coming into contact with...

Hi Everyone, I hope someone can help me! I'm a newbie, and I sorta jumped into wine-making way over my head. I'll give you the background: I started learning about winemaking online when fresh, unpreserved cider became available at my farmer's market, and someone told me that it can be...