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I just started 3 batches of muscadine wine. I have added the 1/4 teaspoon of sodium metabisulfite to the must, then next day the pectic enzyme, the yeast nutrient and calcium carbonate. After letting is sit 24 hours I was bringing up the SG by adding sugar water. It was getting late, so I didn't...

Mold on my must I just started 3 batches of muscadine wine. I have added the 1/4 teaspoon of sodium metabisulfite to the must, then next day the pectic enzyme, the yeast nutrient and calcium carbonate. After letting is sit 24 hours I was bringing up the SG by adding sugar water. It was...

Ok, Waldo, I want your recipe... but what kinds of pears was it made from? Cecilia

Thank you all for your advice. I have decided not to use the bentonite... I don't care if we have to bulk age it for a year to clear I am concerned about the acid being too high, but again, if we age it for a long time and try to cold stabilize next fall, I think it will be fine.

thank you so much!

I am a little confused here: This is what I read on ECKraus: How Is Bentonite Used? Bentonite is relatively easy to use. You start out by mixing it with water into a slurry. The slurry will have the consistency of a thin, watery cement mix. A dose of the slurry mix is then stirred into...

So, it is ready to transfer to carboy, but not cold stabilize? Should I add the bentonite before transferring to carboy? THanks! Cecilia

Wade and Waldo, I may be in luck! It is supposed to be getting cold here for the next few days: below freezing the next five nights 30, 29, 25, 16, 16 and the highs forecast at tomorrow 49, then 52, then 37, then 35, so should I just put primary fermenters outside and leave it for a couple of...

Hello again. I started two batches of muscadine wine, and I ran out of one of the solutions for the acid test kit, so I only added about a 1/4 tsp of calcium carbonate to my must. I finally got the solution I needed and did an acit test today. One batch is 1.0% and the other is 1.2%. Now I know...

Thank you, Waldo, I always like very specific instructions! Can't get any better than that! Have a great day!

Thanks for all your great advice!

Thanks everyone for the advice. I shall freeze the pears first. In doing so, I suppose they will be mushy when thawed and not need crushing, just steaming. Correct me if I am wrong...

Our pear trees are loaded down this year, so I thought I would try some pear wine. My first question is: Do I freeze the pears, or just steam them straight from washing? How small do they need to be chopped, and do I have to make sure there are no seeds in them when I steam them (I ask that...

o.k. I will see what I can do

Yay! Thank you. - Now I watch my SG readings and when it is .099 for several days I rack and degas and stabilize - which should be in about a month? Is that right? I am following my wine journal from last year. It has all of Waldo's instructions Couldn't have done it without him! Thanks, Waldo.

Question? What should the temperature be after transferring into the carboy? My wine is around 76 degrees. I have been putting ice packs on the primary to bring it down to around 72; do I need to continue to do that for the carboy? Thank you.

Thank you, both! Here we go!

So, I made my yeast starter and added it all on July 31st. Everything seems to be going well. The must was 77 degrees on Tuesday, so I have been putting ice packs around the primary. My SG has dropped rather dramatically it seems to me, as it is now at 1.01, but began fermentation at 1.092. So I...

Ok. I get it. Thank you very much. I shall do as you say.

I do thank you for your advice. It's just that the stuff looked so bad and there was so much of it, and it looked nothing like the fermentation I had on the last batch. I will certainly do as you say and stir things up a lot. So should I wait another 12 hours or so before adding the sugar water...