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. F

    Protein Flocculation in White Wine

    I agree with Robie, I would contact WE and see what they say. Understand that white wines are very tough to get completely free of sediment, after a year in the bottle it would not be unheard of to see small amounts of sediment on the side of the bottle that was facing down (assuming that it was...
  2. F

    Use of Pectic Enzymes

    Same amount before and after based on Quantity of wine/Must ??
  3. F

    Use of Pectic Enzymes

    The Question is this...... If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ? In other words will pectic enzyme be...
  4. F

    Is there a way to clear the pee in one day ?

    Well Ken I think that was not Ernest and his brother that said that.... I believe it was Paul Mason, if I am correct!
  5. F

    BV Super Jet FIlter ???

    Thankx for the insight Jackie.... I was thinking of doing just what you say you have done #2's for most items. My understanding of the #3 or sterile filters is to all but eliminate any chance of a referment in wines that would have residual sugars or are backsweetened.... but I forget were I...
  6. F

    BV Super Jet FIlter ???

    Really? My understanding for this filter is to be able to do larger quantities of wine, faster. But if I use it to do a small amount can I simple skid the coarse filter and use the polishing filter as I have with the vinbrite filter?
  7. F

    BV Super Jet FIlter ???

    So if I allow the wine to clear first.... is there any reason for purchasing the coarse pads ever? I mean at this point I have been using a vinbrite gravity filter, and I have always used there polishing filters, so what is the use of the coarse filters on the BV filter? </font></font></font>
  8. F

    BV Super Jet FIlter ???

    Hello everyone, New Question for you all..... Bought the BV Super Jet Filter Wine Filter and had some questions after reading the manual - Ok after browsing the manual Question #1) I assume, dangerous as that is, that we must always use 3 pads in the filter. True? But, can I use 3 different...
  9. F

    Peach & Niagara Blend

    Wine is fully degassed and temps are up. Today I moved it to a clean carboy and degassed by vacuum pump, current SG is at 1.002 - so I will let it stand for a few days check SG again and see what happens. abv is about 13% ouch! but my 1st peach of peach a few years ago came in at about 12%...
  10. F

    Peach & Niagara Blend

    Yes, I back sweetened to 1.020. The SG continues to drop at a very slow pace so I know it is not just CO2 escaping form the carboy.
  11. F

    Peach & Niagara Blend

    Hello everyone..... got this little problem I've been dealing with.... My Peach/Niagara wine that was already bottled as refermented or started to in the bottle, and it is not just a few of them its an entire batch, 6 gallons, don't know if my son forgot to stabilize or what happened but never...
  12. F

    How To...

    I had the same problem with my blueberry from last year as well, lost 1 bottle out of that batch to re-fermentation in the bottle. Never quite figured that out either. My wine room is at or below 65F all year round and I have not lost any other bottles in 2 years, even ones that I experimented...
  13. F

    How To...

    My business right now is working with Sugars and Molasses. We make many different syrups and Molasses blends for clients all over the country, plus our own blends under the golden Barrel label. So we use Sorbate in many of the pancake syrups to extend there shelf life. That's the beauty of this...
  14. F

    How To...

    Thanks Wade. do you know what the shelf life would be for K Sorbate or K met? I , at this time, have an unlimited supply of the K Sorbate, I use it daily at my day job I don't have any reason to believe what I'm using in my wines is "bad" sinse I get a fresh supply regularly
  15. F

    How To...

    HMMM ! Sorbate.... to old? good question didn't think that a 'preservative' could be to old?? What do I use to preserve the preservative? OK, enough ! ! Is really possible to have the K Sorbate be to old as to be less or non-effective?
  16. F

    How To...

    How to cold stabilize.... I'm making a 3 gallon batch of wild raspberry wine and it finished at .992 was there for 2 days, I added 1/4 tsp Kmet and 3/4 tsp K Sorbate, and back sweetened to taste, Degassed and then added Kieselsol and Chitosan to clear it. this was around 10 PM Tuesday, by 5...
  17. F

    Clouds over(In)Niagara

    "then added 1 oz of Kieselsol stirred well let stand for 30 minutes and added 1 oz of Chitosan. that's it!" Was this the proper doseage of these clarifiers? I believe I should have used 1/2 oz of Kieselsol and 1 oz Chitosan per 6 gal wine.... can anyone "clarify" that for me ( I know... bad...
  18. F

    Clouds over(In)Niagara

    Well Appleman, I was pretty sure it would be sitting for awhile so I wanted to be sure it was OK, AND, with the way it looked before I stabilized I wasn't sure that something else was going on in there Sooo.... I increased the Kmet by double and figured on having it bulk age for a good while...
  19. F

    Clouds over(In)Niagara

    Here we go..... My son tried to make his first batch of Niagara wine a few weeks ago. He added a bit much on some of the ingredients.... I think the largest error may have been that he tried to follow my 3 gallon recipe by doubling everything.... heres what was added: Niagara juice to make 6...
  20. F

    Strawberry Wine

    Tepe..... isn't the juice from the steamer concentrated enough? would it be OK just to add sugar to that and be finished with the Fpack or is the reason for reduction a space issue with topping up??
Back
Top