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So, I did a gallon with the potassium bicarbonate and have kept it in the fridge. It's definitly working.. Thanks for the help!! Now I'll have to do the rest..

Is the model #98107?

I'll see if I can find it. Thanks,

Oh, I'll have to investigate how I'll do that.. So, does that mean when you put the potassium bicarbonate in, you wont notice an immediate difference?? I did try a very small ammountlast night on a glassthat I had poured, to see how it worked. It wasnt drastic, but I thought I noticed some...

When you say cold stabilization, I'm assuming you mean K-meta, right? As for the ta, I'm not sure since it was by color too. I'll have to go back to just going by recipie and taste, at least until I get a meter. Do you recomend onein particular?I'll have to tune my taste buds to it, they...

Guess I should have added that I started it in June and have racked it a couple of times already. Its been stabilized and wanted to let it bulk age a little longer before bottling. Will the Potassium still be the way to go? I'll definitly need to get a PH meter..

I recently "stepped up" my game a little and began checking the acid level in my primary, rather than simply going by a recipie. The kit I have uses a test tube, seringe and chemicals, requiring that I monitor color change. I thought I could see the color change and it dictated that I add much...

Ever thought of adding vanilla too? This recipie sounds great and I'm planning to do about a 20% brown sugar modification.. I cant help butget cinnamon and vanilla flavors coming to mind with it.. Desert in a glass...

I'll have to pick some up and give it a shot. I think I'll also give the brown sugar a try to..I'll let you know how it all turns out.. Thanks,

I wonder, would, say, 20% of the total sugar added be a safe point to try? The peach cobbler reference caught my eye in the other thread.. I didnt want to get carried away and overpower it, but little hints of different flavors sound cool..

OK, that makes sense... I've been using Isinglass for a finning and havent had much of a problem, although my last peach was a bit hazy..Thanks for th tips.. Definitly looks good..

Sounds good, I'm going to give it a try. Curious about the "touch of" absorbic acid and the bentonite. Never used either. Any reason for them? How would replacing some of the suggar with brown suggar sound?

You've inspired me to give your porta shot too... I've got 29# of cut and stoned peaches and plan to try your recipie. Anything you learned and plan to adjust would be greatly appreciated.

You guys have beena great help.. I've been using glycerin, but maybe I'll start modifying my tannin as well.

I've been tinkering for about a year and feel pretty comfortable in making "decent" wine. But, the thought of tating it to determine what it needs still evades me a bit. Can you describe how you would know to add tannin? It adds "texture" to the wine, correct?

If you steam the fruit, am I correct in assuming that you arent using the pulp and skins?? Ifso, do you have to adjust the tannin for your recipie?

One more thing, how do you go about steaming 15-20# of fruit? Any tricks??

Well, thats definitly good to know.... Thanks!!

I've got to say, I like to hear that... I was concerned that there would be a sour/bitter tase from the pits. No??

Thanks Bob, that helps.