Search results

Stablized wine using sorbate and suphate...(racked)....im pretty sure the wine is going to be good,however its has a bit of an acidy taste...never used acid blend, but put some lemons and oranges in with berries...i doubt if i put enough in for the 30 gallons. The wine should be ready to bottle...

Thanks for reply, i will let you know how its doing after ferm.....Can campden tabs be used as stabilizer?.or do you have better suggestion? Coopman Edited by: coopman

The lalvin was a champayne yeast but not sure exact type.I prefer wine less sweet, however my girls dissagree.It is clearing up and has been at same sg for over 3 weeks (1.030).Would it be a waste to retry another ferm.?,or just leave it for awhile? Also should i rack off lees from last...

Thanks Hippie, ill give it a try, its really fermenting strong but smells and tastes awful...in your opinion did i overheat it or did it just catch the viniger bug? This batch seemed to change overnight, i stirred twice daily and smelled great until 12 hrs later

wine still inactive at 1.030..if im reading this right,its at30 about inch below 1.ooo mark. If i dont know original sg,could it be ready? the main thing that im worried about is adding that yeast and energyzer with poor results tainted my wine... before my last racking as mentioned at start it...

Glad to meet you to, i still camp at Martin River every year.

temp was close to 80 when problem started ..now at 74...original sg was at 1.40..tasted wierd..a little vinegery...hope i can save it..wife bitched i used her last blueberries..may have infected with vinegar..someone told me it kills fruit flies with soap and water....thanks for the reply

just started 5 gallons blueberry...13lbs frozen berries..sugar..couple oranges and lemons...campden tabe..waited 24 hrs and added lalvin yeast..stirred 6 days with no problem.. tasted and smelled great...turned up heat day before to try to reactivate my 30 gallons of chokecherry...my blueberry...

Thanks,im from Northbay Ontario,about 3.5 hrs north of Toronto....go Leafs go!

sorry didnt get hydrometer till after first couple rackings...used lalvin yeast..temps at 74..used lemons and oranges for acid blend,but really have no clue about measurement or sulphite..recently added more yeast and energyzer but still seems dorment...however just tasted and seems to taste...

need help...made 30 gallons...primary ferm. went well...been in 6 gallon secondaries for couple months...never really seemed to ferment to well,but was noticable...may have racked 2 many times too early...about 5...last time added campden tabs and may have destroyed yeast...not working at all...