Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. M

    Which Brand of Concentrate?

    I have made a few wines from frozen concetrated juice. A few turned out ok, but most of them have an off taste that I cant identify. My kit wines and the batches of SP that I made taste fine. I'm wondering if the brand of concentrate makes any difference. Has anyone had a similar problem or is...
  2. M

    Stuck fermentation or exposure to oxygen?

    When i said splach racking I was referring to pouring it out of the primary into the secondary. I couldnt tell you if it has been contaminated. Kmeta helps kill bacteria and wild yeast. Most people add it before fermentation and a small amount at each racking to prevent oxidation. I would...
  3. M

    Stuck fermentation or exposure to oxygen?

    Did you add Kmeta or anything when you racked? I added too much Kmeta when I racked a wine that was around 1.002 SG. It did nothing for a week or two. I whipped some oxygen in and it finished to .998. Splash racking shouldnt cause the fermentation to stick. It is usually avoided because it...
  4. M

    Kit wines vs Concentrates

    I have made a few kits and have enjoyed the results. I've also seen some concetrated grape juices for sale. The plain concentrate is quite a bit cheaper than a kit. Enough for 5 gallaons averages 35-40 for 5 gallons. I have most of the chemicals/ingredients etc.. to make wine "from scratch"...
  5. M

    Other Kit for Red blend

    My girlfriend really likes "Red Blends". Two of her favorites are Middle Sister "Rebel Red" and Menage a Trois California Red. I really dont have the expertise to make three seperate kits, blend them, and end up with something balanced. Does anyone make a kit that is similar to either of these...
  6. M

    Removing Sulphite

    I accidently put too much Kmeta in a batch of finished wine. Read the label and thought i was 1/4 tsp per gallon, not 1/4 tsp per 5 gallons. Can I splash rack or do anything else to reduce the Kmeta. It tastes fine, but one glass is enough to give me a sulphite reaction. Does it dissipate with...
  7. M

    okay wife is complaining now......fermentation smell

    I put my primary in a room with a window. A fan pulling air from the room and blowing it out a window outside for 15 minutes every 4 hours cuts the smell to almost nothing. If you dont have a window an electic airfilter with activated carbon works ok, but can be expensive if you buy it...
  8. M

    Stuck @ 1.010

    I made a batch of SP 4 weeks ago using the recipe below. I followed the method in the original recipe. It fermented actively for about two weeks. It slowed way down and stopped 3 days after I added the last bit of lemon juice. I think I killed the yeast by adding kmeta. I whipped in some oxygen...
  9. M

    Dry Yeast Type

    I'm about to start my second batch of SP. I dont have a slurry available. I normally use Lavlin EC 1118, but the local brew shop is out. I have Lavlin K1-V1116 and Red Start Pastuer Champagne on hand. If I remeber correctly they had most of the main varieties of Red Star or Lavlin at the store...
  10. M

    Alexander's Sun Country Concentrates?

    Has anyone used any of the varieties of Alexanders Sun Country Concentrates? I saw them on a website today and was considering using one on it's own, and one half and half with a cherry or raspberry concentrate. What kind of results did you get? How do they compare to a regular kit? (I have all...
  11. M

    CO2 in place of vaccum pump

    If I buy a keg setup like you would use to make beer, can I use CO2 to "push" wine from one corny keg, through a whole house filter, and into another keg? I've been looking at vacuum pumps etc, but i'd also like to be able to carbonate without yeast etc in the bottle. Thought I could maybe...
  12. M

    Can you filter a sparkling wine?

    Having it on tap would be really cool and you eliminate the need for champagne bottles/stoppers etc.. I'll look into the cost of the CO2 system.
  13. M

    Wine is very dry....what to do?

    It should be fine. You definately want to protect it from light to prevent UV damage. As long as the carboy is airlocked and there isnt a lot of airspace at the top it should be ok for a month or so. Same people age the wine at lower temperatures around 55 degrees, but for the first month it...
  14. M

    Can you filter a sparkling wine?

    Sounds complicated .. lol.. but maybe worthwhile. I hate to bottle. Can you keep wine in a keg without worry that it will degrade like wine in open bottle? What would this equipment cost? Just a rough estimate to see if it's even remotely in my budget.
  15. M

    Can you filter a sparkling wine?

    Can I run a sparkling wine through a filter to remove the sediment without losing the carbonation? It seems simpler to allow the bottles to carbonate and then filter into another bottle, than follow the champagne method and have sparkling wine all over the place when pulling the frozen stoppers out.
  16. M

    Sweetening and SG

    I want to backsweeten some wine before bottling. I tend to like things sweeter than most regular wine drinkers. If I sweeten to taste I usually make something that no one else will drink. Can I use SG to measure the amount of sugar added? Is there a range of SG that wineries use to label their...
  17. M

    F-Pack from frozen fruit

    I added concentrated apple/raspberry juice as a f-pac to a batch and ended up with a hazy gooey substance in the bottom of my bottles after a few weeks. The wine tastes fine. I just dont drink the last 3-4 ounces. I'm assuming I should have added some pectic enzyme to the concentrate before...
  18. M

    Allergic to Citric Acid

    Is there a reason why "acid blend" is used over a straight dose of one of the three ingredients? Will adding either malic or tartaric on their own have a impact on the final product or is the ph really the only thing that matters?
  19. M

    Allergic to Citric Acid

    I am making a white from concentrate. I will backsweeten to obtain a semi sweet wine. She is allergic to most berries, plums, red grapes, and all citrus fruit as well as citric acid. Most White grapes and apples don't bother her. The ph is 4.2 with everything added except the acid blend. 2...
  20. M

    Allergic to Citric Acid

    I am making a batch of wine for someone who has a citric acid allergy. Can I use Malic acid in place of the standard acid blend to reduce the amount of citric acid in the finished wine?
Back
Top