Search results

Thanks guys. I ended upadding the k-meta afterall and freezing the juice. In a few days I'll start it thawing and it should be ready to start as soon as my muscadine is finished w/primary.

Sincecurrently both of my primaries are being used to ferment my muscadines, I am faced with the dilemma of storing 4 gal of steamed elderberry juice for a week or two. I now have freezer space to refreeze the juice but am unsure whether I should go ahead and add k-meta now or when thawed. The...

Well, you are the muscadine master Waldo so I will follow your advice and split it into two batches. As for the yeast, I had planned to use Montrachet but I also have 71B-1122, Pastuer Champagne, and Premier Cuvee on hand. The Montrachet has an expiration date of Mar 09 but it has been...

Thanks Jobe! I appreciate your input. The juice tastes fantastic now. Along with about 2 cups of sugar per "steamer batch"I added 3 lbs of local honey and then added additional sugar to bring the S.G. to about 1.100. I also added 1/2 gallon of water to bring everything to an even 6 gal. In...

Hello everyone, I have been sort of "off the reservation" for the last year or so but decided this weekend to get back into the swing of things. I finally used my Mehu-Liisa Steamer and steam juiced a freezer full of frozen muscadines, I ended up with 5 1/2 gallons of juice. I have been...

Will do. Thanks Masta!

Let me just say once again how appreciative I am to EVERYONE for all of the constructive and courteous comments made concerning my issue. I have learned, and continue to learn on a daily basis, so much from all of you. What a great place this is and what a truly outstanding group of people...

Ha! I hear ya. That's how I feel right now too except I can't blame my screw up on anything other than myself!!

Go to the Online store here and read the photographed labels on both the LD Carlson 1lb package of k-meta as well as na-meta. On the label, they clearly list the dosage rates for k-meta as 1/4 tsp per gal and on the na-meta they list it as 1/4 tsp for 5 gal. That's where I was getting my figures...

I think it's the other way around. But then again, at this point, don't listen to me!! My thought process on this is as follows, since na-meta only needs 1/4 tsp to treat 5 gallons, and k-meta needs that same amount to only treat 1 gallon, would that not mean that the na-meta is 5 times more...

Well I just ordered a so2 titret kit from George so I can tell what my actual levels are. At that point, I'm sure I will see that it is too far gone to save. :-( To make matters worse, I just found out where part of my problem stemmed from. I was under the mistaken impression that K-Meta and...

Yeah, unfortunately, instead of adding a total of 1.5 tsp I added 2.25 tsp. Do you think in a year's time it will dissipate to an acceptable level? (That plus several rackings?)

Also, how effective is splash racking when it comes to driving off excess SO2, if that is indeed my problem,and what is the best way (also affordable) to check SO2 levels? Thanks!!

Great advice everyone, thanks!!Now, I apologize for not mentioning this earlier but I honestly did not think about it until I was describing the problem to someone else. I oversulphited slightly and I'mtold that too much sulphite can cause a "rubber" like taste as well. I guess I had tunnel...

When racking my peach wine from primary to secondary, I accidentally pushed the white rubber air lock bung into the carboy. I know, I know, pretty stupid mistake. Well, it gets worse from there. :( My second mistake was thinking that since the rubber bung was made for this purpose, and was...

Sounds great. Thanks everyone for the info. I guess it's not a mystery what I'll be doing this weekend then.

Hi Steve, This is Kevin. I corresponded with you a week or so ago and as it turned out, we both live in the Prairieville area! Hello again! As for the satsuma wine, I think I am going to give it a shot and just see what happens. I am thinking about possibly blending it with banannas or raisins...

Anyone ever make a wine from satsumas? (a type of orange simalr to a tangerine) If so, how did it turn out? I have a bunch that are going to go bad soon if I don't do something with them rather quickly. I have searched high and low but have yet to come across a specific satsuma recipe so that...

No problem at all. Glad that you found a taker and thanks for the offer anyhow.

Rexmor, I would be honored to take a few bottles off your hands if you don't mind shipping them. I can Paypal you the shipping and packaging costs in advance if you are up to the hassle of packaging everything up. If not, and you would rather just have someone pick them up I totally understand...